Mini Chocolate Chip Cream Puffs
Anyone with a sweet tooth is sure to be impressed by these Mini Chocolate Chip Cream Puffs! These little desserts look like they came from a bakery, but they’re actually made easily made at home!
Christina Musgrave
Christina Musgrave
Recipe - Heinen's of Rocky River
Mini Chocolate Chip Cream Puffs
Prep Time20 Minutes
Servings8
Cook Time25 Minutes
Ingredients
2 3.5 oz. packages instant vanilla pudding mix
2 cups Heinen's heavy cream
1 cup Heinen's whole milk
1 cup Heinen's semi-sweet chocolate chips
1 stick Heinen’s unsalted butter
1 cup water
A pinch of salt
1 cup flour
4 Heinen's cage free eggs
Heinen's powdered sugar, for serving
Directions
- Preheat the oven to 400°F.
- Combine the instant pudding, heavy cream, whole milk and chocolate chips in a large bowl. Mix well. Cover and refrigerate until set.
- Add the stick of butter and water to a large pot over medium heat. Bring to a boil.
- Add the flour and salt and stir until a ball forms. Remove from the heat and transfer the dough to a large mixing bowl.
- Add the eggs, one at a time, to the bowl, mixing well. Drop the dough in 1 Tbsp. size balls onto an ungreased baking sheet. Bake for 20-25 minutes, until golden brown.
- Let the pastry cool. Slice the pastry in half, then pipe the filling into the shells. Serve and enjoy.
20 minutes
Prep Time
25 minutes
Cook Time
8
Servings
Directions
- Preheat the oven to 400°F.
- Combine the instant pudding, heavy cream, whole milk and chocolate chips in a large bowl. Mix well. Cover and refrigerate until set.
- Add the stick of butter and water to a large pot over medium heat. Bring to a boil.
- Add the flour and salt and stir until a ball forms. Remove from the heat and transfer the dough to a large mixing bowl.
- Add the eggs, one at a time, to the bowl, mixing well. Drop the dough in 1 Tbsp. size balls onto an ungreased baking sheet. Bake for 20-25 minutes, until golden brown.
- Let the pastry cool. Slice the pastry in half, then pipe the filling into the shells. Serve and enjoy.