If you google ‘recipe cream puffs’, you will come up with over 900 THOUSAND websites to check out. Does ANYone need a ‘different’ cream puff recipe? Pro-bab-ly not. And,… I didn’t either. I just used a very common recipe for these.
As I said, the recipe I follow for making these ‘puffs’ is pretty much standard: 1 cup water, 1/2 cup (1 stick) butter, 1 cup all-purpose flour, and 4 whole eggs. The directions I follow really stress the importance of letting the cooked mixture (the stirred together ‘ball’) of water/butter/flour sit (cool) for exactly 10 minutes before starting to add the eggs, one at a time. Cool.
Below: For the filling*, and instead of using all custard or all cream, I use a ‘mixture’ of instant pudding and whipping cream: First, I whip 1 cup of whipping cream and 2 tablespoons powdered sugar until it’s ‘stiff’. I set that aside while I prepare the pudding– 1 small box vanilla instant pudding with just 1 and 1/4 cup milk added and beaten together until it thickens. Now, add the whipped cream to the pudding. Blend well. Fill a pastry bag with this mixture, push the pastry tip through the puff (somewhere in the upper 1/3 of it) and squeeze until you can see the sides of your puff ‘poof’ out. Done!
Done!, …but not ‘gone’… yet!
Source Recipe: http://milkmaidrecipebox.blogspot.com