Fluffy Famous Cream Puffs
Imagine biting into a dessert that’s light, airy, and just melts in your mouth—that’s exactly what these Fluffy Famous Cream Puffs are all about! The crisp, golden shell cracks open to reveal a creamy vanilla filling that’s so smooth, you’ll want to eat it by the spoonful. And the best part? They look fancy, but they’re surprisingly easy to make. It’s one of those desserts that feels like a special occasion treat, but you can whip them up whenever the craving hits. Perfect for impressing a crowd or just treating yourself—either way, they won’t last long!
20 Servings
Ingredients
- 2 3.4 oz packages of instant vanilla pudding mix
- 1 tsp vanilla
- 2 c heavy cream
- 1 c milk
- ½ c butter
- 1 c water
- ¼ tsp salt
- 1 c all-purpose flour
- 4 large eggs
Instructions
- Start by whisking together the instant vanilla pudding mix, vanilla, heavy cream, and milk in a bowl. Cover it up and stick it in the fridge to chill while you get the rest of the magic going.
- Next, grab a heavy saucepan, toss in the butter and water, and heat it over medium until it’s at a rolling boil. Once it’s bubbling, take it off the heat and quickly stir in the flour and salt with a wooden spoon or spatula. Get it back on the heat and keep stirring until the dough pulls away from the sides of the pan and forms a smooth ball—this only takes a minute or so.
- Now, transfer that dough to your electric mixer. Mix on low for about a minute to release the steam. Let it cool slightly, and when it’s warm (not hot), start adding in the eggs one at a time. Keep mixing until the dough turns into a thick, smooth paste.
- Once that’s ready, spoon or pipe small mounds of dough onto a parchment-lined baking sheet, leaving some space between each puff so they can rise.
- Pop them in the oven at 400°F for 15 minutes, then lower the temperature to 350°F. Let them bake for another 30 to 40 minutes, until the puffs are beautifully golden and dry inside.
- Now, here’s a pro tip: don’t forget to prick each puff with a toothpick as soon as they come out of the oven. This helps the steam escape and keeps them from deflating. Turn off the oven and, with the door slightly open, let the puffs dry out for another 10-15 minutes.
- Once they’re done, move the cream puffs over to a wire rack and let them cool all the way through. Once cooled, you can either cut them in half and spoon in the chilled pudding or use a piping bag to fill them. Be sure to give them a light dusting of powdered sugar just before serving for that perfect finishing touch. Enjoy every bite!
Notes
Want to make these cream puffs gluten-free? No problem! Just swap out the all-purpose flour for a good gluten-free flour blend. Look for one that’s labeled as 1-to-1, so it behaves like regular flour in the recipe. A blend with rice flour and starches usually works best to keep that light, airy texture. Also, be sure to double-check that your vanilla pudding mix is gluten-free (most are, but always good to be safe). With these simple swaps, you’ll still get all that fluffy, delicious goodness—minus the gluten!