1 pint heavy cream
1 package (3.4 ounces) instant vanilla pudding
⅓ cup milk
Instructions:
Prepare the Dough:
In a saucepan, bring the water, butter, and vanilla extract to a boil.
Add the flour and stir constantly until the mixture leaves the sides of the pot and forms a ball.
Remove from heat and let it cool slightly.
Beat in the eggs one at a time, mixing until the dough is smooth and well combined.
Form and Cook the Cream Puffs:
Preheat your air fryer to 350°F (175°C).
Drop the dough by tablespoons onto parchment paper, forming about 8 large mounds.
Place the parchment paper with the dough mounds into the air fryer basket.
Cook at 350°F (175°C) for 15-20 minutes or until golden brown and puffed. (Cooking time may vary depending on your air fryer model.)
Cool the Puffs:
Once done, poke each puff with a toothpick to release steam.
Return the puffs to the air fryer with the door slightly ajar (or remove the basket from the air fryer and let them cool in a slightly open space) to prevent them from deflating.
Prepare the Filling:
In a mixer, beat the heavy cream, instant vanilla pudding, and milk together until thick and creamy.
Assemble the Cream Puffs:
Slice each puff in half and pipe or scoop in Mom’s filling.
Dust with powdered sugar or drizzle with melted chocolate.
Enjoy your delicious air fryer cream puffs!
