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Cream Puffs Recipe
Ben Carraoli

Cream Puffs Recipe

I’ll never forget the first time I made these cream puffs — 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.
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Prep Time 30 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.