Holiday Cream Puffs

Holiday Cream Puffs
Servings: 12 Prep 30 mins Bake 425°F 20 mins to 25 mins Cook 4 mins Stand 1 hr


Cream Puffs:
  • 1 1/2 cups water
  • 1/2 cup (1 stick) butter
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour (unsifted)
  • 6 eggs
  • 1 3 ounce package instant white chocolate or vanilla pudding and pie mix
  • 1 1/2 cups milk
  • 1 tablespoon Kirsch (cherry-flavored liqueur)
  • 1 cup heavy cream
  • Red and green food coloring
  • Bottled hot-fudge sauce (optional)

Make It

1. Heat oven to 425 degrees F. Combine water, butter, sugar and salt in saucepan. Bring to boiling. Remove from heat. Add flour; beat with wooden spoon until ball forms and clings to spoon.

2. Return to heat; cook for 3 minutes, stirring mixture. Transfer to food processor or to a heavy-duty electric mixer.

3. Add eggs, 1 at a time, processing or mixing after each addition; batter should be smooth and shiny. Line 2 large baking sheets with foil. Dollop by heaping tablespoons onto prepared sheet, making some puffs slightly smaller. You should have about 24 puffs.

4. Bake in 425 degrees F oven 20 to 25 minutes, until golden brown and hollow-sounding when tapped. Turn off oven; leave in oven with door closed, until dry, 1 hour.


5. Combine pudding mix, milk and Kirsch in bowl; whisk until mixture starts to thicken. Beat cream in second bowl until medium peaks form. Fold into pudding mixture. Divide in half. Tint half pink, half green. Transfer to 2 pastry bags, fitted with large star tips.

6. Slice tops off puffs. Pipe filling into bottoms of puffs. Crown with tops; serve plain or with hot fudge sauce.