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Cream Puff


Cream Puff

  • 4 eggs
  • 130 grams all purpose flour
  • 250 ml water
  • 100 grams margarine


  • 3/4 of 1 envelope butterscotch instant pudding mix
  • 1 tbsp potato/corn starch
  • 1 tbsp all purpose flour
  • 100 ml milk
  • 50 ml water
  • 100 ml eggnog


  • Bring water and margarine to boil, turn off heat, mix in flour, let rest for 10 minutes then mix in eggs one at a time (using mixer).
  • Preheat oven to 400 F, line a baking sheet with parchment paper, drop a spoon of batter until all used-up. Bake for 20-25 minutes without opening the oven at all.
  • Meanwhile mix butterscotch pudding with potato/corn starch and flour, then add in milk, water, and eggnog, bring to boil until thickened. Turn off heat, stir until pudding cooled down a bit, place in a squirt-bottle, and chilled until pudding kind of
  • firm but still a little runny.
  • Take out pastry from the oven and make a couple of holes on each but using toothpick; place on cooling rack. When pastries are cooled, either slice the top or make a hole big enough to squirt in the pudding. Serve immediately.


If served the next day or not immediately, place filled pastries in the fridge.