Cream Puffs

Cream Puffs

SERVINGS: 20 puffs
COOK TIME: 25 minutes
PAIR WITH: Sparkling Demi-Sec, Chardonnay Reserve



  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 cup butter
  • 4 eggs


  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 2 cups heavy cream
  • 1 cup milk


    1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
    2. Preheat oven to 425 degrees F.
    3. In a large pot, bring water and butter to a boil. Stir in flour and salt until the mixture forms a ball. Move the dough to a large mixing bowl. Using a wooden spoon (or stand mixer), beat in the eggs one at a time, mixing well after every egg. Drop resulting dough by tablespoonfuls onto an ungreased baking sheet.
    4. Bake for 20 minutes in the preheated oven, until golden brown. Centers should be dry. Do not over-bake.

    5. When the pastry shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the filling into the shells.