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🍓 THE EASIEST GIANT CREAM PUFFS! These are honestly some of the easiest giant cream puffs you can make at home! This is my no-frills version using simple, everyday ingredients from the grocery store. We're not chasing perfection with traditional French pastry techniques here. We're making BIG, beautiful cream puffs filled with the easiest French vanilla cream. And guys, they're SO good. 🤤 🥐 CREAM PUFF SHELLS • ½ cup (120 mL) water • ½ cup (120 mL) whole milk • ½ cup (113 g) salted butter • 1 cup (125 g) all-purpose flour • 3–4 large eggs 🍦 EASY FRENCH VANILLA CREAM • 1 package (3.5 oz / 99 g) French vanilla instant pudding mix • 1 cup (240 mL) cold whole milk • 1 cup (240 mL) cold heavy whipping cream Optional: Fresh raspberries or strawberries! 👨🏻‍🍳 INSTRUCTIONS 1️⃣ MAKE THE DOUGH – Preheat oven to 400°F (200°C). In a saucepan, bring water, milk and butter to a boil. Add all the flour at once and stir vigorously until a smooth ball forms and pulls away from the sides. Continue cooking for 1–2 minutes to remove excess moisture. 2️⃣ ADD THE EGGS – Let the dough cool for 5 minutes. Beat in eggs one at a time until the dough is smooth, glossy and thick enough to slowly fall from your spatula in a V shape. You may not need the entire fourth egg! 3️⃣ SCOOP & BAKE – Using a large ice cream scoop, portion generous mounds onto a parchment-lined baking sheet, leaving plenty of space. Bake for 15 minutes at 400°F (200°C), then reduce to 350°F (175°C) and bake another 20–25 minutes until deeply golden, puffed and dry. Don't open the oven early! 4️⃣ COOL – Poke a small hole in each puff to release steam, then cool in the oven with the door open for 10-15 minutes, then on a wire rack at room temp til completely cool. 5️⃣ MAKE THE CREAM – Beat the instant pudding mix, cold milk and cold whipping cream together until thick, fluffy and smooth. Refrigerate until ready to use. 6️⃣ FILL & SERVE – Slice each giant puff in half, generously spoon or pipe in the French vanilla cream, add fresh berries if you'd like, and replace the tops. Finish with a dusting of powdered sugar! That's it! Giant bakery-style cream puffs without making pastry cream from scratch! ❤️ #creampuff #profiteroles #easybaking #bakingrecipe #chouxpastry

🍓 THE EASIEST GIANT CREAM PUFFS! These are honestly some of the easiest giant cream puffs you can make at home! This is my no-frills version using simple, everyday ingredients from the grocery store. We're not chasing perfection with traditional French pastry techniques here. We're making BIG, beautiful cream puffs filled with the easiest French vanilla cream. And guys, they're SO good. 🤤 🥐 CREAM PUFF SHELLS • ½ cup (120 mL) water • ½ cup (120 mL) whole milk • ½ cup (113 g) salted butter • 1 cup (125 g) all-purpose flour • 3–4 large eggs 🍦 EASY FRENCH VANILLA CREAM • 1 package (3.5 oz / 99 g) French vanilla instant pudding mix • 1 cup (240 mL) cold whole milk • 1 cup (240 mL) cold heavy whipping cream Optional: Fresh raspberries or strawberries! 👨🏻‍🍳 INSTRUCTIONS 1️⃣ MAKE THE DOUGH – Preheat oven to 400°F (200°C). In a saucepan, bring water, milk and butter to a boil. Add all the flour at once and stir vigorously until a smooth ball forms and pulls away from the sides. Continue cooking for 1–2 minutes to remove excess moisture. 2️⃣ ADD THE EGGS – Let the dough cool for 5 minutes. Beat in eggs one at a time until the dough is smooth, glossy and thick enough to slowly fall from your spatula in a V shape. You may not need the entire fourth egg! 3️⃣ SCOOP & BAKE – Using a large ice cream scoop, portion generous mounds onto a parchment-lined baking sheet, leaving plenty of space. Bake for 15 minutes at 400°F (200°C), then reduce to 350°F (175°C) and bake another 20–25 minutes until deeply golden, puffed and dry. Don't open the oven early! 4️⃣ COOL – Poke a small hole in each puff to release steam, then cool in the oven with the door open for 10-15 minutes, then on a wire rack at room temp til completely cool. 5️⃣ MAKE THE CREAM – Beat the instant pudding mix, cold milk and cold whipping cream together until thick, fluffy and smooth. Refrigerate until ready to use. 6️⃣ FILL & SERVE – Slice each giant puff in half, generously spoon or pipe in the French vanilla cream, add fresh berries if you'd like, and replace the tops. Finish with a dusting of powdered sugar! That's it! Giant bakery-style cream puffs without making pastry cream from scratch! ❤️ #creampuff #profiteroles #easybaking #bakingrecipe #chouxpastry

#preuvesdamour #amour #motivation

#preuvesdamour #amour #motivation

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