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
Scale
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.
