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The cream puffs can be baked ahead of time. Cool, then store in freezer container up to 1 month. Thaw at room temperature, then use as directed. Once thawed, they cannot be refrozen.
For a professional pastry-shop look, do not cut the cooled baked cream puffs in half. Instead, use sharp knife to make slit in bottom of each cream puff. Spoon pudding mixture into pastry bag fitted with decorating tip. Insert tip into slit in each cream puff to fill with pudding mixture just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.