Quick Cream Puffs

Quick Cream Puffs Recipe

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Fran Miller


Mom was a true "Kitchen Cabinet Cook," meaning she'd look in the cabinets and decide what she could do with what she found.

One day, one of my dear daughters mentioned that she needed to take a treat associated with another country to school for International Day. Mom went rooting around in the cabinets, grabbed some ingredients, and came up with these yummy treats.

Later, my sister, Kathy, told me that she had once taught Mom to make these Cream Puffs, but they were French, not Irish. Kathy also used a homemade filling.

Irish or French, just one more reason to miss Mom... =^..^=

★★★★★ 2 votes
18 puffs
15 Min
15 Min


1 stick
butter or margarine
1 c
1 c
all-purpose flour
large eggs
8 oz
container of extra creamy cool whip, or any cool whip
1 pkg
french vanilla instant pudding mix (4 serving size)


1Preheat oven to 375 degrees F.
2In a saucepan, heat the butter & water to a rolling boil. Add the flour & stir over LOW heat for about 1 minute, until the mixture forms a ball.
3Remove from heat. Beat with a mixer to quickly cool, then add eggs, mixing until smooth.
4Spoon the mixture onto ungreased baking sheets, making 18 puffs.
5Bake at 375 degrees F. for 15-20 minutes, until browned. Remove puffs to cooling racks immediately. Cool until puffs are barely warm.
6Stir together the cool whip & dry pudding mix.
7Slice off the top of each puff & remove any unbaked dough inside. (It happens.) Spoon in some filling and replace the top. Repeat for each puff.
8Cool completely, then refrigerate until ready to eat.

About Quick Cream Puffs

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: Irish