There’s nothing quite like the satisfaction of biting into a homemade cream puff light as air on the outside, luxuriously creamy on the inside. These classic cream puffs are a dessert lover’s dream, made with simple ingredients but delivering bakery quality results right from your kitchen. Whether you’re preparing them for a dinner party, festive celebration, or just a weekend treat, this recipe is guaranteed to impress.
The beauty of cream puffs lies in their versatility and texture. The outer pastry, also known as pâte à choux (choux pastry), puffs up beautifully in the oven to create a hollow center, perfect for filling. What makes this pastry so special is its unique cooking method: the dough starts on the stove, is cooked briefly before the eggs are beaten in, and then baked at a high temperature to allow steam to expand the pastry shells. The result? A crisp, golden shell with a soft, airy interior.
Now let’s talk about the filling. For this version, we keep things simple and creamy with an easy blend of instant vanilla pudding mix, heavy cream, and milk. The mixture creates a luscious, velvety filling that pairs perfectly with the light pastry. It’s quick to prepare and sets beautifully in the refrigerator while you bake and cool the puffs.
Making the choux pastry may seem intimidating at first, but it’s actually quite straightforward if you follow the process step-by-step. You’ll start by boiling water and butter together, then add in flour and salt to form a smooth dough. This dough is then transferred to a mixing bowl where the eggs are incorporated one at a time this step is crucial for achieving the right consistency. Once ready, the dough is spooned onto a baking sheet and baked until golden brown and puffed.
Once baked and cooled, you have two fun options for filling: slice each puff in half and spoon in the vanilla cream, or use a pastry bag to pipe it in neatly through a small hole. Either method results in an elegant and delicious dessert.
Helpful Tips & Notes for Perfect Cream Puffs
- Egg Temperature Matters: Use room temperature eggs to help them blend more smoothly into the dough.
- No Pastry Bag? No Problem: A zip-lock bag with the corner snipped off works perfectly for piping the filling.
- Make Ahead: You can prepare the shells a day in advance and store them in an airtight container. Fill just before serving to keep them crisp.
- Serving Suggestion: Lightly dust the tops with powdered sugar or drizzle with chocolate for an elegant finish.
This recipe yields about 20 cream puffs, making it ideal for serving a crowd. Each bite is a delightful balance of light pastry and rich filling a dessert that looks fancy but is incredibly doable at home.
Cream Puffs
20
servings15
minutes25
minutes40
Light and airy choux pastry shells filled with smooth vanilla pudding cream perfect for parties, celebrations, or anytime you want a sweet treat that impresses.
Ingredients
Instant vanilla pudding mix 2 packs (3.5 oz each)
Heavy cream – 2 cups
Whole milk – 1 cup
Butter – ½ cup
Water – 1 cup
Salt – ¼ teaspoon
All-purpose flour – 1 cup
Large eggs – 4
Directions
- Prepare the filling: In a mixing bowl, combine pudding mix, heavy cream, and milk. Whisk until smooth, cover, and refrigerate for at least 30 minutes to thicken.
- Preheat oven: Set your oven to 425°F (220°C).
- Cook the dough: In a saucepan, bring butter and water to a boil. Stir in flour and salt, mixing until a smooth ball forms.
- Incorporate eggs: Transfer dough to a bowl. Beat in the eggs one at a time using a wooden spoon or stand mixer, ensuring each is fully absorbed before adding the next.
- Form the puffs: Drop spoonfuls of dough onto a baking tray, leaving space between each.
- Bake: Bake for 20 to 25 minutes, or until golden brown and dry inside. Let cool completely.
- Fill: Once cooled, slice each puff or use a piping bag to fill with chilled vanilla cream.
- Serve: Best enjoyed fresh, optionally dusted with powdered sugar or topped with chocolate sauce.
