Description
These easy cream puffs are a delightful combination of light, airy puff pastry filled with rich and creamy vanilla pudding filling. Perfect for any occasion, they’re simple to make and incredibly indulgent!
Ingredients
Scale
- ½ cup unsalted butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 2 cups heavy cream
- 1 cup milk
- Powdered sugar (optional, for garnish)
Instructions
- In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat, stirring until the butter is fully melted.
- Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms that pulls away from the sides of the pan.
- Return the saucepan to low heat for about 1 minute to dry the dough slightly. Remove from heat and allow it to cool for about 5 minutes.
- Using an electric mixer or a wooden spoon, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next.
- Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe mounds of dough (about 1½ inches in diameter) onto the prepared baking sheets, leaving about 2 inches between each mound.
- Bake at 400°F (200°C) for 20 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for 15-20 minutes, until the puffs are golden brown and sound hollow when tapped.
- Turn off the oven and leave the door slightly ajar with a wooden spoon for 5-10 minutes. Remove the cream puffs and transfer them to a wire rack to cool completely.
- In a large bowl, whisk together the instant vanilla pudding mix, heavy cream, and milk until the mixture thickens to a pudding-like consistency.
- Cover with plastic wrap and refrigerate for at least 30 minutes to let the filling firm up.
- Once the cream puffs are completely cool, slice each puff horizontally in half using a serrated knife.
- Spoon or pipe the vanilla cream filling generously into the bottom halves of the cream puffs. Place the top halves of the puffs back on top of the filled bottoms.
- Dust the assembled cream puffs with powdered sugar before serving, if desired.
Notes
- Make sure to fully incorporate the eggs one at a time into the dough for the best texture.
- The cream puffs can be frozen for up to a month before filling.
- For a different twist, try adding a little chocolate or fruit-flavored pudding for the filling.
- If you don’t have a piping bag, you can use two spoons to form the dough mounds.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg