This Easy Cream Puffs Recipe is the best I've ever had! Shared by a friend it instantly became a favorite! See how easy it is with step-by-step photos!
1stick unsalted butter
FILLING & TOPPING:
18oz container of Cool whip
3tbspwhipped cream cheese
14ozHershey's milk chocolate barsmelted
Melt butter and salt in water over medium-high heat. Add the flour and quickly whisk until a batter forms into a ball (1-2 min).
Transfer dough into a stand mixer with a paddle attachment and beat 30 seconds. Then add 1 egg at a time. Beat dough for 2 minutes after the last egg is added (dough will be tacky.)
Place dough into a piping bag with a round tip.
Preheat oven to 375°F and line two large baking sheets with parchment paper.
Holding the piping bag in a downward direction, squeeze batter out holding the bag in place and count to 5 seconds, slowly moving upwards. Use your finger to dis-attach the dough without stretching it out. Dough should look like large hershey kisses at this point (1.25" wide.)Dip your fingers into water and smooth out the pointy tops.
Bake for 25-30 minutes. DO NOT OPEN OVEN DOOR, this may cause your puffs to deflate.
FOR FILLING: Beat cream cheese until smooth then add cool whip and condensed milk.
TO ASSEMBLE PUFFS: Stuff each puff with the cool whip frosting, inserting a narrow tip on the side of each puff.
Then dip the tops into the melted chocolate and place onto a tray. Keep Refrigerated. Serve cold.
Tip: dap the four corners of the baking sheet with some of the batter before applying the parchment paper, this helps the paper not slide when piping out.