I’ll never forget the first time I made this Cream Puffs Recipe — the smell of warm choux pastry filling my kitchen and the way the light, airy shells hugged sweet vanilla cream made me smile. After one bite, I knew I had a go‑to dessert for every special occasion.
This recipe is surprisingly simple for something that feels so impressive. Trust me, once you master it, you’ll want to make them again and again! You can also enjoy similar hearty comfort recipes like Easy Beef and Noodles Recipe for a complete meal experience.
Ingredients
Here’s everything you need, along with why each ingredient matters.
- 2 (3.5‑ounce) packages instant vanilla pudding mix — makes a quick, creamy filling.
- 2 cups heavy cream — rich base for the filling that whips up beautifully.
- 1 cup milk — balances the cream for the pudding.
- ½ cup butter — gives the pastry shell rich flavor.
- 1 cup water — creates steam to help shells puff.
- ¼ teaspoon salt — enhances flavor without being salty.
- 1 cup all‑purpose flour — the backbone of the choux pastry structure.
- 4 large eggs — add moisture, structure, and help the dough rise.
Note: several serving as a note of full line under the ingredients quantity — this recipe yields about 20–25 cream puffs.
Variations
Get creative with these alternatives and fun twists:
- Dairy‑free: Swap heavy cream with coconut cream and use almond milk.
- Sugar‑free: Choose a sugar‑free vanilla pudding mix and sugar substitute for your filling.
- Chocolate drizzled: Melt dark or milk chocolate to drizzle over the tops for extra indulgence.
- Fruit‑filled: Add fresh berries into the cream or swirl in a fruit coulis. You can also try it with a warm, flavorful Easy Crockpot Chili Recipe to serve alongside a sweet dessert for a fun twist.
- Savory puffs: Skip the sweet filling and pipe in herbed cheese or smoked salmon mousse.
Cooking Time
Here’s what to plan for:
- Prep Time: 30 minutes
- Cooking Time: 25 minutes
- Total Time: 55 minutes
Equipment You Need
These tools make everything easier.
- Mixing bowls: To combine your filling and batter.
- Saucepan: Heat your water and butter for the pastry.
- Wooden spoon or mixer: For incorporating eggs into the dough.
- Baking sheet: Holds the puffs in the oven.
- Parchment paper: Keeps the pastry from sticking.
- Piping bag or spoon: To fill your shells neatly.
How to Make Cream Puffs
Prepare the Vanilla Filling
Making the filling is quick and easy — whisk the instant vanilla pudding mix with the heavy cream and milk until smooth. Cover it and pop it into the fridge to set while you make the pastry shells.
Make the Choux Pastry Dough
In a saucepan, bring the water and butter to a boil. Add the flour and salt and stir until the mixture becomes a thick dough ball.
Incorporate the Eggs
Transfer the dough to a mixing bowl and beat in the eggs one at a time. This gives the batter that smooth, glossy finish that expands in the oven.
Bake Until Puffy and Golden
Drop spoonfuls of the dough onto a baking sheet and bake in a hot oven until puffed up and golden brown. Let them cool completely before you fill them.
Fill Your Cream Puffs
Once cool, you can either slice the shells open and spoon in the pudding or use a piping bag to push it inside. Serve right away or add a dusting of powdered sugar.
Additional Tips for Making This Recipe Better
From my kitchen to yours:
- Always cool the shells completely — warm pastry will make the filling melt and get soggy.
- Use room‑temperature eggs so they mix in smoothly without cooking the dough.
- I like to pipe my batter — it gives more consistent puffs than spooning.
- If the puff tops aren’t perfectly golden, give them a few extra minutes in the oven.
How to Serve Cream Puffs
Serve these beauties with flair! Dust with powdered sugar, drizzle with warm chocolate, or arrange them in a pyramid on a cake stand for a party. Fresh berries and mint make a pretty garnish. Pair with coffee or sparkling wine for a lovely dessert finale.
Nutritional Information
Here’s a snapshot of what each cream puff contains (approximate per serving):
- Calories: ~190
- Protein: ~3g
- Carbohydrates: ~15g
- Fat: ~13g
Make Ahead and Storage
Storing
You can make the pastry shells ahead of time and store them in an airtight container at room temperature for a day. Filled cream puffs are best eaten the same day.
Freezing
Cool and freeze the shells on a baking sheet before transferring to a freezer bag. They’ll keep for up to two months. Thaw before filling.
Reheating
Warm the shells gently in a low oven for a few minutes to crisp them up before filling. This makes them taste fresh again.
Why You’ll Love This Recipe
Here’s what makes this recipe a winner:
- Impressive and approachable: Looks elegant but is easy to make at home.
- Customizable: Try different fillings and toppings to match any taste.
- Great for gatherings: Makes a big batch perfect for parties.
- Kid‑friendly: Fun to make with kids — they’ll love filling and decorating.
Cream Puffs Recipe
Ingredients
Method
- Making the filling is quick and easy — whisk the instant vanilla pudding mix with the heavy cream and milk until smooth. Cover it and pop it into the fridge to set while you make the pastry shells.
- In a saucepan, bring the water and butter to a boil. Add the flour and salt and stir until the mixture becomes a thick dough ball.
- Transfer the dough to a mixing bowl and beat in the eggs one at a time. This gives the batter that smooth, glossy finish that expands in the oven.
- Drop spoonfuls of the dough onto a baking sheet and bake in a hot oven until puffed up and golden brown. Let them cool completely before you fill them.
- Once cool, you can either slice the shells open and spoon in the pudding or use a piping bag to push it inside. Serve right away or add a dusting of powdered sugar.
Notes
- Always cool the shells completely — warm pastry will make the filling melt and get soggy.
- Use room‑temperature eggs so they mix in smoothly without cooking the dough.
- I like to pipe my batter — it gives more consistent puffs than spooning.
- If the puff tops aren’t perfectly golden, give them a few extra minutes in the oven.