Cream puffs are undeniably delightful treats that captivate the taste buds with their heavenly taste and delicate texture. These irresistible pastries, filled with luscious cream, are a true delight to savor and enjoy.

As someone who is absolutely crazy about cream puffs, I can attest to their sheer deliciousness.

There’s just something magical about the combination of the light and airy pastry shell, and the rich and creamy filling that leaves a lasting impression.

For those who have never experienced the joy of cream puffs, let me paint a picture for you. Imagine biting into a perfectly baked pastry shell that gives way effortlessly, revealing a delectable cream filling that oozes with every bite.

The contrast between the crispness of the shell and the smoothness of the cream is pure bliss.

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Making cream puffs may seem intimidating at first, but with practice, anyone can achieve perfection. I, too, have had my fair share of failed attempts before finally mastering the art of making these delectable treats.

It’s all about perseverance and learning from each attempt. 

Growing up, cream puffs were a cherished part of my culinary experience. I wanted to recreate the magic of those childhood memories and make them just as perfect for my family.

As I said, after countless trials and errors, I can confidently say that practice truly does make perfect.

I learned how to make mine from Keiko Baking Studio nearly 12 years ago, and I never looked back.

The key to making this tasty treat lies in the precision of the recipe, as well as the technique of baking and filling.

From ensuring the right consistency of the choux pastry dough to piping it into perfectly sized mounds, every step requires attention to detail.

And let’s not forget about the filling – whether it’s a classic vanilla cream or a more adventurous flavor, the cream should be smooth, velvety, and bursting with flavor.

You can make pastry cream, but I just use a large vanilla pudding with heavy whipped cream to create a magical “shortcut” cream for my cream puffs.

So, if you find yourself yearning for a delightful indulgence, I highly recommend giving cream puffs a try.

With a little patience and a lot of love, you too can create these heavenly treats that will surely earn you the title of a master pastry chef.

Hey, if you decide to make these Tasty Cream Puffs, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

Recipes you might like:

No-Bake Pumpkin Bars

Banana Pudding Parfaits

Low Carb Cheesecake

The product I love this week:

100 PCs Icing Piping Bags and Tips Set

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Yield: Approx 24 (smaller)

Tasty Cream Puffs

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Tasty and Easy Cream Puffs Recipe

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 cup of whole milk
• 1 stick of unsalted butter
• 1 1/2 cups of all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 6 large eggs

Filling:

• Vanilla Instant Pudding Mix 5.1 oz. Box
• 2 cups cold milk
• 1/4 cup heavy whipping cream
• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar

Optional garnish:

• Melted chocolate
• Powdered sugar

Instructions

Choux Pastry Shells

1. Bring milk, butter, sugar, and salt to boil
2. Put the flour all at once (with baking powder) and mix rapidly until the dough cooks and it forms a ball.

1. Turn off the heat and let the dough cool down a bit, about 5 to 7 minutes. You can transfer the dough to another large bowl to cool faster.
2. Mix eggs, then pour just a little at a time into the bowl with the flour mixture; mixing as hard as you can with your wooden spoon to combine well until smooth. If you are using an electric mixer it could get too tough to mix so be aware, but it is definitely easier. When I'm using an electric hand mixer I do up and down movement, then around so it doesn't get stuck.
3. When all the eggs are incorporated with the flour mixture, it's all smooth without any lumps, put it on the side
4. Preheat the oven to 375F
5. Use spoon or Head/neck: round tube with 1/5 inch. Body: round tube (2/5 inch) to push them out in an un-greased baking pan. Do not over-fill the piping pastry bag. Halfway would be pretty good. Make sure you have enough room around the pastry so it can grow. I would add 12 smaller shells or 8 bigger puff shells onto a large sheet pan. You can use parchment paper if you have it available.
6. Spray the puff shells with water. The puff shells will stop growing as soon as the surface turns dry (and crunchy). Therefore, when spraying the puff shells with water, it takes more time before they turn dry and they grow bigger in the oven.
7. BAKE, but DO NOT OPEN the oven for the next 25 minutes + 20 min. to dry. The 20 minutes are needed to dry the surface of the puff shells and make them crunchier. Otherwise, it is too soft. The puff shells look well done after 25 minutes already. Let them rest in the turned-off oven for an additional 20 minutes, and then 10 min more when you pull them out of the oven.
8. Cut them and fill them when they are cooled down.
   

For the filling:

1. Mix (French) Vanilla pudding with 2 cups of milk instead of 3.
2. Add 1/4 cup. of heavy whipping cream and mix until the pudding is thick and smooth. We do not want runny.
3. In another bowl mix 1 1/2 cups heavy whipping cream with 2 tablespoons of powdered sugar. Mix well until firm peaks form.
4. Add 1 cup of whipped cream to pudding mixture and fold.
5. Place in the fridge until ready to fill the pastry.

Fill the pastry:

1. Cut the choux pastry in half then pipe in or scoop with your spoon about a tablespoon or so of pudding mixture, followed with a tablespoon of whipped cream so you have a tall cream puff.
2. At this point, you can drizzle a bit of chocolate on top or simply just dust it with powdered sugar. We love both.
3. Place in the fridge and serve in the next 2 days for the best taste.

Notes

If you do not want to cut the pastry and fill it that way, you can fill it from the bottom without ever cutting it. Use a piping bag with a Professional Stainless Steel Cream Puff Long Nozzle Decorating Tool for Small Pastries.

Click Here to see what I am referring to.

You can make pastry cream if you prefer that instead. I used instant pudding because it is easier for many people, cheaper, and convenient, but if that is not your jam, please find a recipe for appropriate cream puff pastry cream.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 375Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 159mgSodium: 325mgCarbohydrates: 31gFiber: 0gSugar: 17gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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Chocolate Filled Donuts are Incredibly soft and fluffy, easy to make, and super delicious!

There is no better treat than donuts filled with a delicious and warm chocolate spread.

In my case, I could eat these with just a dust of sugar, but you can fill them any spread your heart desires. I choose to use chocolate spread, which is my family’s personal favorite.

When I was a little girl I enjoy donuts coated with granulated sugar. Sometimes I would open a few up and spread strawberry or plum jam in them. Oh, and my kids love them just like that too.

I guess some things are truly what people would say “the apple doesn’t fall far from the tree”?!

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Anyways, these are super easy to prepare. I prep them either late at night or early in the morning, depending on when we want to eat them; for breakfast or as a snack.

I don’t make donuts quite often because nobody is able to resist these fluffy delicious treats.

Most importantly. the best tip that I can give you before you make them is patience. Furthermore, you must wait for them to double in size once you cut them into circles.

Don’t rush the process. However, if you want those holes in donuts check your oil temperature, pan, and the most important part flour. 

I would most definitely invest in a measuring cup with a scale. I have had mine for over 2 years and I just changed batteries one time. It is fantastic for liquids and dry food as well.

I hope you try these donuts and if you do, please let me know. Tag me @sandraseasycooking on other social media accounts if you make this recipe. Thanks for all your support!

Yield: 16 Donuts

Chocolate-Filled Donuts

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Chocolate-Filled Donuts are such easy and delicious treats. Every once in a while it's so good to make your own.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 8 hours

Total Time 8 hours 30 minutes

Ingredients

• 1 package active dry yeast
• 4 tablespoons sugar
• ½ cup warm water ( about 100 degrees F)
• 4 cups all-purpose flour (approx. 480g)
• ½ cup warm milk or water (about 110 degrees F)
• 1 egg + 1 egg yolk
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut up and softened
• Cooking oil for deep-frying
• 1/2 cup sugar
• ¾ cup chocolate spread, room temperature

Equipment:

• Large pot for frying or a fryer
• Oil thermometer
• Measuring cups, spoons, and scale
• Decorating/Piping bag fitted with a large round tip.

Instructions

1. In a small bowl, combine yeast, 1 tablespoon of the sugar, and 1/2 cup warm water. Let stand for 10 minutes to activate!
2. Combine flour, warm milk, egg and egg yolk, salt, activated yeast mixture, and remaining 3 tablespoons sugar — mix to combine. You can use a food processor or stand-up mixer. Add softened unsalted butter; process until smooth and combined. The dough will be softer.
3. Place dough in a lightly greased bowl; cover and chill in refrigerator overnight or approx 6-8 hours.
4. On a floured surface, roll the dough out to be around 1/2 inch thick. Using a 2-1/2-inch round cutter or a glass/mug, cut dough. Re-roll dough as is necessary. Place dough rounds on a baking sheet, dusted with flour. Cover and let rise about 20 minutes or until nearly double in size. Depending on your room temperature, this could take a while, so I suggest warming up your oven to allow the dough to double in size faster. I would say to preheat from 100F to 150F and turn it off. This will ensure that the dough will have a warmer area to rise.
5. Place chocolate spread in a decorating bag fitted with a large round tip; set aside.
6. Fry donuts, three to four at a time, in deep hot oil for about one minute on each side or until golden brown; you can flip it one time until the golden color is achieved. Make sure the frying oil is always between 365 F and 375°F.
7. Take donuts out by using a slotted spoon or two forks; drain on paper towels- Using an instant-read thermometer, the internal temp of donuts should be about 87 °F/31 °C.
8. Holding each doughnut, use a cylindrical rod aka dowel, chopstick, or similar to poke a hole in one side of the doughnut. Pipe any chocolate spread through the opening.
9. Dust with sugar and serve warm. 

Notes

You can use jam for filling or any other spread. It tastes amazing either way.

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This is probably not a real cowboy skillet, but it sounded like a fun title so there you go! I’ve been busy these few weeks, nothing unusual; recipe testing, photo shoots, prop shopping, etc.

I’ve tried out so many potato recipes that I could turn into a potato any minute. You already know that I enjoy potatoes. It’s a staple of our house and so many dishes could be created with it.

If you remember, last year I entered the Potato Goodness recipe contest for a chance to be a “potato ambassador” plus other perks that go with it.

Yes, I didn’t win, but that didn’t stop me from entering this year. I don’t give up! Nope, It’s not in my nature.

As soon as the invitation arrived, I rubbed my palms like a (good) witch and wasn’t even thinking twice, I definitely had something on my mind.

Brainstorming recipes occupies most of my day… Hell, I think when I wake up at 6:00 in the morning, lunch is already in my subconscious. 

So, for this year after testing different textures, tastes, and recipes from different countries, I’ve decided on this one. I mean, C’mon! It’s potatoes, meat, and eggs, plus it’s versatile! What’s not to like, right?!

My man was very happy, and asked for more! I ended up making it again for dinner, then for breakfast the next day and a few days later for brunch. I believe it could be breakfast, lunch, or dinner, seriously!

Click here for more delicious Potato Recipes

My kids go nuts over it, and I know for a fact that adults will make this over and over again. The thing is you can use any type of potato, it just happens that I love new potato medley.

It cooks faster and when you mix 3 kinds of new/young potatoes, it just has that pinch of sweetness too.

Yield: 3 SERVINGS

Cowboy Skillet: New Potato Medley, Italian Sausage and Eggs

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A super easy and tasty recipe for Cowboy Skillet.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• New Potato Medley quartered (roughly 2 cups)
• 1/4 Onion sliced
• 1/8 cup Oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 tbsp. Fresh rosemary leaves minced
• 6 Oz Ground Italian Sausage mild
• 6 Organic Large Eggs

Garnish:

• Chives or Scallions

Instructions

1. Cut the potatoes in quarters and place in a bowl with salt, and pepper; toss until the potatoes are well coated. Heat oil and drop potatoes carefully few at a time.
2. Flip potatoes several times with tongs during cooking to ensure even browning. About halfway through add sliced onion and mix until everything is completely done. Potatoes should be crispy. Sprinkle minced fresh rosemary leaves. Spoon out unwanted oil, if you wish. (Read notes*)
3. While potatoes are cooking, in the other frying pan, saute on medium-high heat, seasoned ground Italian sausage for a few minutes or until it is no longer pink/bloody.
4. Add sauteed ground Italian sausage to the potatoes and onion. Mix it very well and break eggs (sunny side up), add a few dashes of salt to season the eggs. Try to go in between, allowing the egg whites to go all around and under potatoes and sausage, try not to break egg yolks. Once the egg whites are getting almost cooked, turn on the oven broiler on high, and the oven baking rack set in the middle.
5. Place the skillet in the oven, under the broiler, and let it cook for a minute or two, just so the egg whites are completely cooked; Egg yolks going to be still a little runny/soft. If you do not like runny/soft eggs just let it cook under the broiler longer. If you do not have a heavy skillet, use a regular frying pan, but make sure to wrap panhandle well with heavy-duty aluminum foil (last pic.)
6. Sprinkle chopped Chives or Scallions on the end and dig in!

Notes

• You do NOT need a skillet for this. Like I said, just wrap a handle and you're good to go. Preparation and Cooking time also depends on the cook. For me, this was done in 20 minutes from start to finish, but I multitask, and that's why I added approximately.
• Take your time, and don't burn yourself! Also with this combo, you can add mushrooms, spinach, kale, etc.
• Make sure NOT to overcrowd the pan with potatoes. If you have fewer people, use fewer ingredients and you can use a large frying pan/skillet or smaller. It's best if you use enough potatoes that cover the bottom of the pan in one layer.
• 2 Cups of potatoes were just enough for my frying pan, but you can add more or less!!! Before cooking, you can actually add quartered potatoes in a clean frying pan and measure that way, too.
• If you have leftover food, place it in an airtight container and eat it the next day (heat it through, though). Ground Italian Sausage is already seasoned, so no need for you to add any seasonings.
• I used a nonstick frying pan and didn't add any oil. Add more or less eggs, depending on how many people. 5-6 eggs are plenty for 4 people, together with all the potatoes and sausage.
• Also, depends on the depth and size of your pan/skillet. If you do not like sunny-side-up eggs, break eggs and mix them with everything.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving:Calories: 442Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 404mgSodium: 881mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 24g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest