Don’t let pastry dough scare you. These cream puffs are easier than you think. If you’re new to baking, you can give this recipe a try with confidence. To make things simple, the filling is instant pudding. These cream puffs are like delicious mini pillows topped with a creamy, decadent topping.
Hands-on time: 15 minutes
Cook time: 29 minutes
PER SERVING
CALORIES: 215 | FAT: 12g | SODIUM: 189mg | CARBOHYDRATES: 21g | FIBER: 1g | SUGAR: 12g | PROTEIN: 4g
Yields 12, 1 per serving
- 1 (3.4-ounce) box instant vanilla pudding
- 1 cup whole milk
- ½ cup salted butter
- ¾ cup water
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1 large egg yolk
- ½ cup semisweet chocolate chips
- 2 tablespoons heavy whipping cream
1. In a medium bowl, whisk together pudding and milk. Place in refrigerator to cool until ready to use.
2. In a small saucepan over medium heat, melt butter and water, bringing to a boil. Add flour and salt, then turn off heat. Stir vigorously until a soft, smooth ball of dough forms. Place dough in a large bowl and let cool 5 minutes.
3. Stir in eggs and egg yolk, one at a time, until fully incorporated.
4. Preheat air fryer to 320°F. Cut a piece of parchment to fit air fryer basket.
5. Drop 2 tablespoonfuls of dough on parchment to form a puff. Repeat with remaining dough, leaving at least a 2" space between each. Makes 12 puffs.
6. Place parchment into air fryer basket, working in batches. Bake 12 minutes or until golden brown. Let cool 20 minutes.
7. Cut puffs in half and fill with pudding using a piping bag with filling tip.
8. In a microwave-safe bowl, melt chocolate chips and heavy whipping cream 30 seconds. Stir until completely smooth, then dip the top of each cream puff in chocolate. Let sit 15 minutes before serving.
