This recipe is adapted from an easy filling we used 30 something years ago at a Baptist Women’s luncheon. I added the cream cheese because:
1. I love cream cheese.
2. I thought the addition of cream cheese to the filling would make it more stable.
The addition of the cream cheese worked. Not only was the filling to die for good, it did not “weep” and make the puffs soggy. We filled the puffs the morning of the tea, and they still looked and tasted delicious that afternoon.
At the Royal Tea, the “Queen of Teas” proclaimed this filling to be the best cream puff filling she had ever eaten. WOW! I couldn’t believe it. Try it. You will like it!
(By the way, it isn’t low calorie –sorry, but it is good.)
Cream Cheese Filling for Cream Puffs
By Published: March 27, 2012
Easy and delicious filling for cream puffs.
Ingredients
- 1 6 ounce package vanilla instant pudding mix
- 1 8 ounce package cream cheese
- 3/4 cup sour cream
- 2 cups heavy cream
- 1/2 cup confectioner's sugar
Instructions
- In a bowl, combine pudding mix, cream cheese, and sour cream. Beat at medium speed with an electric mixer until smooth.
- Add heavy cream and confectioners' sugar. Beat at high speed until fluffy.
- Cover and refrigerate for 30 minutes or until you are ready to fill and serve the cream puffs. This can be made ahead.
- Spoon or pipe the filling into the completely cooled puffs.