Cream Puffs, for you and “your person”

Finding “your person” in this life is always a great achievement. Your person is someone who  gets you, who understands and loves you just the way you are.  Some have multiple “persons” in their world.  I consider myself lucky enough to be one of those who has a forever person, my best friend person(s), my family person(s) and finally my work person.


Finding your work person is much like finding the ever-illusive unicorn.  In a place where you spend a majority of your day, it can sometimes be difficult to fit in with your co-workers, and much less, find one who just gets you.  Thankfully, my work person gets me, in the same way I get her.  We can send each other inappropriate text messages, not be offended, and laugh about the sometimes ridiculous and dysfunctional nature of our jobs.  This recipe is the product of some of these text conversations. When she told me that she has a tried and true recipe for cream puffs, I was instantly intrigued.  What? How? I need to know,


Being the person she is, when I told her that I’d be starting my blog (again) she shared her cream puff recipe with me, assuring me that I could do it; I could definitely make them.  Excited doesn’t even begin to describe the moment I opened my mailbox at work and found this simple recipe sitting in it. So, to my work person, thank you, for not only sharing this family recipe (and allowing me to feature it), but for also listening to me when I’ve needed it the most.  These cream puffs are the perfect dessert to make for  “your person,” no matter who it may be…IMG_5203

Simple Cream Puff with a Whipped Cream Filling

*I will give you her filling recipe and the one I used for this specific recipe. The next time I make these, I will be using a custard filling.

Cream Puff (makes about 12-15 large)

1 c water

1 c flour

1/2 c butter (1 stick)

4 eggs


  1. Preheat oven to 400 degrees
  2. Line 2 baking sheets with parchment paper
  3. Heat water and butter in a medium saucepan.  Allow the mixture to come to a rolling boil.
  4. Vigorously stir in the flour, using a wooden spoon, over low-heat (I took mine off the heat completely because this occurred so quickly).  Continue to stir until the flour mixture becomes a ball and pulls away from the sides.
  5. Using an electric, handheld mixer, beat in the eggs, one at a time.  I used the mixer on the flour mixture quickly, before I added the eggs, to release some heat.
  6. Once all eggs are completely combine and mixture has formed into a sticky dough, you may drop heaping tablespoon sized balls onto the prepared baking sheets.
  7. Bake for 30 minutes (mine only needed 20 before they were golden brown and “dried” out). Just check them once they hit the 20 minute mark.
  8. Allow the puffs to cool and “dry” before cutting and filling

Filling (from the original recipe):

1 large (or 2 small) package(s) instant French vanilla pudding

1 c  whole milk

1 c heavy whipping cream


  1. Beat at medium speed until stiff peaks form.
  2. Drop heaping teaspoons (or more) of filling into the cut puffs.

Whipped Cream Filling (my version):

2 c heavy whipping cream

1/2 tsp. McCormick’s natural food dye powder (if you haven’t tried this yet, it’s perfect, because the colors are vibrant and all natural).

1 tsp vanilla bean extract ( I used paste)

4 Tbsp. confectioner’s sugar (add more if you’d like to have the whipped cream sweeter)

  1. With an electric mixer, beat all ingredients together in a medium bowl until stiff peaks form.
  2. Drop about 1 Tbsp  full of whipped cream into each puff. Sometimes it helps to scoop out the insides of the puff so that the cream sits more evenly.

*Optional Icing:

*I melted quality chocolate in the microwave and drizzled it over the top of the puffs, or you can try this filling:

1-2 oz chocolate, melted

1 tsp. butter

1 c confectioner’s sugar

2 Tbsp. hot water

  1. Melt chocolate and butter in a small saucepan.
  2. Remove the saucepan from the heat and stir in the confectioner’s sugar and 2 Tbsp of hot water
  3. Beat all of the above ingredients until smooth
  4. Drizzle over cooled puffs

*The puffs will keep well in the refrigerator for about 3 days (if they make it that long).

*If you don’t want to fill and ice every puff, once they are cool, you may put them in a freezer bag and freeze them until you’re ready to use them. They will keep for a few months in the freezer.



PS: Valentine’s Day is quickly approaching…let’s celebrate with all things pink and red…like these cream puffs!!!!





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