If you have a sweet tooth and love pastries that melt in your mouth, then this Cream Puffs with Vanilla Cream Filling Recipe is about to become your new favorite treat. These delicate, golden choux pastries are filled with a luscious and creamy vanilla filling that is smooth, rich, and utterly irresistible. Every bite offers the perfect balance of light and airy puff with a velvety sweet center, making it a guaranteed showstopper for any occasion. Whether you’re making them for a cozy afternoon snack or an elegant dessert, these cream puffs will delight both your eyes and your taste buds.
Ingredients You’ll Need
You might be surprised how just a handful of simple ingredients come together to create this stunning dessert. Each one plays an essential role, from the crisp pastry shell to the creamy, dreamy filling, making this recipe approachable yet impressive.
- Unsalted butter (½ cup): Provides richness and helps shape the choux pastry with a tender crumb.
- Water (1 cup): Steams the dough during baking, helping the puffs rise perfectly hollow inside.
- Salt (¼ teaspoon): Enhances all the flavors and balances sweetness.
- All-purpose flour (1 cup): Forms the foundation of the pastry dough, giving structure and stability.
- Large eggs (4): Add moisture and help create the signature puff and lightness.
- Instant vanilla pudding mix (2 packages, 3.5 oz each): Gives the filling a smooth vanilla flavor and the right thickness.
- Heavy cream (2 cups): Whipped to add creaminess and airiness to the filling.
- Milk (1 cup): Combines with pudding mix for a silky vanilla filling texture.
- Powdered sugar (optional): A delicate dusting that adds a touch of elegance and extra sweetness.
How to Make Cream Puffs with Vanilla Cream Filling Recipe
Step 1: Create the Choux Dough
Start by combining the butter, water, and salt in a medium saucepan. Heat this mixture over medium heat and stir until the butter melts completely. Once boiling, remove from heat to add the flour all at once, then stir briskly until the dough pulls away from the pan and forms a smooth ball. This initial step sets the stage for light, hollow puffs that will rise beautifully in your oven.
Step 2: Dry and Cool the Dough
Place the pan back on low heat for about one minute to gently dry the dough. This step is crucial to avoid sogginess and to help the dough hold its shape. Afterward, remove from heat and let it cool for about five minutes, ensuring the eggs added next won’t cook prematurely.
Step 3: Incorporate the Eggs
Beat in the eggs one at a time, either with an electric mixer or a sturdy wooden spoon. Make sure each egg is fully mixed in before adding the next. This process creates the perfect elastic texture in the dough, allowing it to puff up nicely when baked.
Step 4: Bake the Cream Puffs
Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper. Using a piping bag fitted with a large round tip, pipe mounds about 1½ inches wide onto the sheet, spacing them two inches apart. Bake at the higher temperature for 20 minutes to give the puffs a good lift, then lower the heat to 350°F (175°C) and bake an additional 15-20 minutes until golden brown. Leaving the oven door slightly open with a wooden spoon helps the puffs dry out and prevents collapse.
Step 5: Prepare the Vanilla Cream Filling
Whisk together the instant vanilla pudding mix, heavy cream, and milk in a large bowl until the mixture thickens to a pudding-like consistency. Refrigerate for at least 30 minutes to let the filling firm up, so it’s perfect for spooning or piping.
Step 6: Assemble the Cream Puffs
Once the puffs are completely cool, slice each horizontally with a serrated knife. Carefully spoon or pipe a generous amount of the vanilla cream filling into the bottom halves, then gently replace the tops. For a finishing touch, dust the cream puffs with powdered sugar if you like. This assembly brings together the crisp shell with the cool, luscious vanilla center, making these pastries irresistible.
How to Serve Cream Puffs with Vanilla Cream Filling Recipe
Garnishes
Dusting your cream puffs with powdered sugar is a classic and effortless way to add visual charm. You can also drizzle melted chocolate or caramel sauce for a decadent flair. Fresh berries or a sprig of mint can brighten up the plate and add a fresh contrast to the creamy filling.
Side Dishes
Cream puffs pair beautifully with a light cup of coffee or tea, providing a perfect balance for an afternoon indulgence. Fresh fruit salad or a tangy sorbet on the side offers a refreshing counterpoint, especially if you’re serving them as part of a larger dessert spread.
Creative Ways to Present
Try stacking the filled cream puffs into a towering croquembouche for a stunning centerpiece at your next gathering. Alternatively, serve them individually in mini dessert cups topped with whipped cream and a cherry for a playful, elegant presentation that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the cream puffs refrigerated in an airtight container to maintain freshness. Because the pastry shell can soften over time, it’s best to enjoy them within 1-2 days for optimal texture and flavor.
Freezing
You can freeze the unfilled puff shells after baking by placing them in a freezer-safe container. When ready to serve, thaw them at room temperature and fill with freshly whipped vanilla cream. Avoid freezing the filled cream puffs, as the filling can become watery upon thawing.
Reheating
To revive any stored shells, warm them in a 300°F (150°C) oven for a few minutes until crisp again. Avoid microwaving, which can make them soggy. After reheating, fill them with your delicious vanilla cream just before serving.
FAQs
Can I make the vanilla cream filling from scratch instead of using pudding mix?
Absolutely! You can prepare a homemade pastry cream with egg yolks, sugar, milk, cornstarch, and vanilla extract. This will yield a rich and authentic vanilla cream. However, the instant pudding mix is a convenient shortcut that still delivers fantastic flavor and texture.
Why do the cream puffs sometimes collapse after baking?
Collapsing can happen if the oven door is opened too early or the puffs don’t bake long enough to dry out inside. Leaving the door ajar at the end of baking lets moisture escape, which helps keep the puffs crisp and hollow.
Can I use a different type of cream for the filling?
Heavy cream works best to achieve that light yet stable vanilla cream filling, but you can experiment with half-and-half or mascarpone for different textures. Just keep in mind, heavier cream gives a richer, more luxurious mouthfeel.
How long can I store the filled cream puffs?
Because of the cream filling, it’s best to enjoy the filled cream puffs within 24 hours if kept refrigerated. The pastry will start to soften after that, but they’ll still taste delicious.
Can I make mini cream puffs with this recipe?
Definitely! Just pipe smaller dollops of dough on the baking sheet and adjust baking time slightly. Mini cream puffs make great bite-sized treats for parties or special occasions.
Final Thoughts
There’s something truly magical about biting into a homemade cream puff filled with velvety vanilla cream. This Cream Puffs with Vanilla Cream Filling Recipe is a fantastic way to impress your friends or just treat yourself to a little slice of heaven. With simple ingredients and straightforward steps, you can create a classic French pastry that tastes far more luxurious than it takes to make. I hope you have as much joy making and eating these as I do every time!
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Cream Puffs with Vanilla Cream Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes plus 30 minutes chilling
- Yield: 12-16 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Delight in these classic Cream Puffs filled with a luscious and smooth vanilla cream. The light, airy choux pastry shells are baked to a golden perfection, then generously filled with a rich vanilla pudding and whipped cream mixture. Perfect for an elegant dessert or a special treat, these homemade cream puffs are sure to impress!
Ingredients
Choux Pastry Dough
- ½ cup unsalted butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Vanilla Cream Filling
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 2 cups heavy cream
- 1 cup milk
For Garnish
- Powdered sugar (optional)
Instructions
- Prepare the dough base: In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat, stirring until the butter is fully melted, creating a flavorful liquid base for the dough.
- Add the flour: Remove the saucepan 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, ensuring proper texture.
- Dry the dough: Return the saucepan to low heat and cook the dough for about 1 minute to slightly dry it out, which helps achieve a light, airy pastry. Remove from heat and let it cool for 5 minutes to prevent eggs from cooking when added.
- Incorporate the eggs: Using an electric mixer or a wooden spoon, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This process gives the dough its structure.
- Preheat oven and prepare baking sheets: Set your oven to 400°F (200°C) and line baking sheets with parchment paper for easy removal and even baking.
- Pipe the dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe mounds approximately 1½ inches in diameter onto the prepared baking sheets, spacing them about 2 inches apart to allow for expansion.
- Bake the cream puffs: Bake at 400°F (200°C) for 20 minutes initially. Then reduce the temperature to 350°F (175°C) and continue baking for an additional 15-20 minutes until the puffs are golden brown and sound hollow when tapped, indicating they are perfectly cooked.
- Cool the puffs in the oven: Turn off the oven and leave the door slightly ajar, propping it open with a wooden spoon, for 5-10 minutes. This gradual cooling prevents the puffs from collapsing. Remove the cream puffs and transfer to a wire rack to cool completely.
- Prepare the filling: In a large bowl, whisk together the instant vanilla pudding mix, heavy cream, and milk until thickened to a pudding-like consistency, creating a creamy and luscious filling.
- Chill the filling: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the filling firm up for easier piping or spooning.
- Slice the puffs: Once the puffs are completely cool, slice each horizontally in half using a serrated knife, preparing them for filling.
- Fill the cream puffs: Spoon or pipe the chilled vanilla cream filling generously onto the bottom halves of the cream puffs. Then place the top halves back on to complete the assembly.
- Garnish and serve: Dust the cream puffs with powdered sugar if desired before serving for an elegant finish.
Notes
- Ensure the dough cools slightly before adding eggs to prevent scrambling.
- Spacing between puffs is important to prevent sticking and to allow even expansion.
- Do not open the oven door during the first 20 minutes of baking to avoid collapse.
- Piping the dough creates uniform shapes and sizes for consistent baking.
- The filling can be prepared ahead and refrigerated until ready to use.
- Powdered sugar garnish is optional but adds a classic touch and sweetness.
