Cream puffs are light, delicate, and impress just about everyone. They are easy to make, and pssssst (it’s
secret time), they are even easier to bake in a bundt pan. You don’t have to worry about getting them in
uniform shapes…the bundt pan does the dirty work for you. The custard filling is pipped in from the
bottom and the chocolate ganache covers the top (read: any place these could look ugly are neatly
covered up). They were a big hit at work, and honestly, just as delicious as they are adorable.
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Prep pan
- 8 ounces of Instant Vanilla Pudding Mix (I used two 5.1 oz packages
and eye-balled it) - 2 cups heavy cream
- 1 cup milk
- ½ cup butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
Optional Chocolate Ganache Topping
- ½ cup of chocolate chips
- ½ cup of heavy cream
Instructions
Step 1
Mix together vanilla instant pudding mix, cream and milk. Cover with piece of cling wrap directly on top of the pudding, and refrigerate. I made mine the day before to make sure it was fully set.
Step 2
Preheat oven to 425° Spray the heck out of your mini bundt pan.
Step 3
In a saucepan, bring water and butter to a boil. Stir in flour and salt and remove from heat. Stir until the mixture is completely combined and comes together in one ball. Transfer the dough to a large mixing bowl and let sit for about five minutes to cool down a bit so you don’t scramble your eggs. Beat in the eggs one at a time, sometimes I use a wooden spoon, and sometimes I use my handheld mixer, it really makes no difference. Pipe the dough into your bundt pan, using a pastry bag with a large star tip or using a Ziploc bag.
Step 4
Bake until golden brown, about 20 minutes. Turn the oven off and leave the cream puffs in the oven for an additional 5 minutes so the inside is perfectly dried but still moist. Remove the bundts from the oven and let them fully cool.
Step 5
When the bundts are completely cool, stab six holes in a ring around the bottom of the bundts and pipe your vanilla filling in. When it comes to filling, I’m a more is more kind of girl.
Step 6
If you’re topping yours with chocolate, put your chocolate chips in a heatproof bowl. Heat your cream in a saucepan until it just comes to a simmer. Pour over your chocolate chips and let it sit for two minutes. After two minutes, stir to combine. Dip the tops of your bundts in the chocolate and let the excess drip off.
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