Whip up these delightful cream puffs with butter, eggs, cream, and vanilla. A light, airy treat filled with creamy, dreamy goodness!
I’ll admit it—cream puffs used to intimidate me. I’d walk past bakery windows, mesmerized by their golden, glossy shells and creamy centers, thinking they were some mystical dessert only pastry chefs could pull off. But one random weekend, I decided to take the plunge. Spoiler alert: they’re way easier than they look!
That first batch was for my mom’s birthday. She’s always been a fan of anything with cream, so I thought, why not? The kitchen turned into a bit of a war zone (there might’ve been flour on the cat), but when I saw my mom take a bite and close her eyes in delight, it was so worth it. Now, cream puffs are my go-to for special occasions—or even when I’m just craving something extra fancy on a Tuesday.
Why You’ll Love This Cream Puffs Recipe?
- Effortlessly Fancy: They look like they belong in a Parisian café, but trust me, you don’t need a culinary degree to whip these up.
- Versatile: Whether you’re sticking to the classic vanilla filling or experimenting with chocolate or fruit, they’re a blank canvas for creativity.
- Perfectly Balanced: Light, airy shells meet rich, creamy centers. It’s a texture dream!
- Crowd-Pleasing: Whether it’s a dinner party or a cozy night in, these are guaranteed to impress.
Ingredient Notes:
Let’s take a closer look at what makes these cream puffs the dessert to try:
- Butter: The foundation of the pastry. Its richness makes the dough flavorful and tender.
- Water: Creates steam, which is what makes the puffs, well, puff!
- Vanilla Extract: Adds a subtle sweetness and aroma to both the pastry and filling.
- Flour: Holds everything together and gives the puffs their structure.
- Eggs: The secret to that glossy, golden exterior and chewy, hollow interior.
- Heavy Cream & Pudding Mix: Whip these together for a filling that’s creamy, dreamy, and just sweet enough.
How To Make Cream Puffs?
Step 1: The Dough
Start by melting butter, water, and sugar in a saucepan. Once it boils, stir in the vanilla, then quickly add the flour. It’ll clump up and look a little strange—that’s normal. Take it off the heat and let it cool for a couple of minutes.
Step 2: The Eggs
Here’s where the magic happens. Add the eggs, one at a time, mixing thoroughly after each addition. Yes, it’ll feel like a workout, but the glossy, smooth dough is your reward.
Step 3: Shape and Bake
Scoop or pipe the dough onto a parchment-lined baking sheet. Bake at 400°F for 15 minutes, then lower the temperature to 350°F and bake until they’re golden and firm. Don’t forget to make small slits in the sides to let out steam—no one likes a soggy puff!
Step 4: The Filling
While the puffs cool, whip together heavy cream, pudding mix, and milk. It’ll thicken into a luscious, spoon-licking-worthy filling.
Step 5: Assemble the Magic
Slice the cooled puffs in half, generously dollop in the filling, and sprinkle with powdered sugar. Voila—bakery-quality cream puffs, right in your kitchen.
Want To Save This Recipe?
Storage Options:
- Refrigerator: Filled puffs will stay fresh for up to two days in an airtight container.
- Freezer: Want to plan ahead? Freeze unfilled shells for up to three months. Just thaw, fill, and serve when ready!
Variations and Substitutions:
Feeling adventurous? Try these twists:
- Chocolate Lovers: Add cocoa powder to the filling or drizzle melted chocolate on top.
- Fruity Fun: Mix fresh strawberry or raspberry puree into the cream for a tangy twist.
- Savory Option: Skip the sugar in the dough and fill with a creamy cheese or smoked salmon spread for an elegant appetizer.
What to Serve with Cream Puffs?
- Coffee or Espresso: Because nothing pairs with cream like a strong cup of coffee.
- Fresh Fruit: Bright, tangy berries make the perfect contrast to the rich filling.
- Champagne: For when you’re feeling extra fancy—bubbles and cream puffs? Yes, please!
Frequently Asked Questions:
Can I make these ahead of time?
Absolutely! The shells can be made a day ahead and filled just before serving.
Why didn’t my puffs rise?
It’s usually a heat issue. Make sure your oven is fully preheated, and don’t open the door while baking!
Can I skip the pudding mix?
Sure! Plain whipped cream works great, though it might not hold its shape as long.
So, what do you think? Ready to give these a try? They’re simpler than you’d expect and so rewarding to make. I’d love to hear how yours turn out—did you stick to vanilla or try something wild? Let me know in the comments, and happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cream Puffs Recipe
Ingredients
- 8 tablespoons 1 stick of unsalted butter
- 1 cup of water
- 1 teaspoon of granulated sugar
- 1 teaspoon of pure vanilla extract
- 1 cup of all-purpose flour
- 4 large eggs
For the Filling:
- 1 pint of heavy cream
- 1 package of instant vanilla pudding mix
- ⅓ cup of milk
Instructions
- To make the Cream Puffs start by heating a saucepan and bringing 8 tablespoons of butter, 1 cup of water and 1 teaspoon of granulated sugar, to a boil.
- Next add in 1 teaspoon of vanilla extract. Reduce the heat. Swiftly stir in 1 cup of all purpose flour until the mixture forms a ball. Take it off the heat. Let it cool slightly.
- Now beat in 4 eggs one at a time into the dough until they are fully incorporated. The dough should have a smooth texture.
- Using either a piping bag or two spoons drop portions of the dough onto a baking tray lined with parchment paper.
- Place the tray in an oven that has been preheated to 400°F (200°C) and bake for 15 minutes. Then reduce the temperature to 350°F (175°C). Continue baking for 15 minutes until the Cream Puffs turn golden brown.
- Out of the oven create slits on the sides of each Cream Puff to release any steam and prevent them from getting soggy.
- While allowing time for the Cream Puffs to cool down you can prepare the filling. In a bowl whisk together 1 pint of cream 1 package of instant vanilla pudding mix and ⅓ cup of milk until you notice that it thickens up nicely.
- After the Cream Puffs have cooled carefully slice each one in half. Then generously fill the halves with the creamy filling. To add a touch of sweetness dust the tops with confectioners sugar. Finally, Savor these Cream Puffs!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Why do the cream puffs not puff up and stick to the parchment paper
Hi Mary,
Great question! If your cream puffs aren’t puffing up and are sticking to the parchment paper, it could be due to a few things:
Make sure your oven is fully preheated to 400°F. The steam generated in the initial high heat is what makes the puffs rise.
Avoid opening the oven door while baking—it can cause a drop in temperature and prevent proper puffing.
Check the dough consistency. It should be smooth and glossy after adding the eggs. If it’s too runny, the puffs might not hold their shape.
Use a good-quality non-stick parchment paper or lightly grease the baking tray if sticking is a recurring issue.
Make sure you’re baking them long enough until golden brown, which helps them release from the parchment easily.
Hope this helps! Let me know if you have any other questions. 😊