Easy Cream Puffs – Light, Airy & Irresistible
Introduction
These Easy Cream Puffs are a classic French‑inspired pastry made simple. With crisp, golden choux shells and a luscious vanilla cream filling, they’re elegant enough for special occasions yet approachable for everyday baking.
Ingredients
Cream Filling
2 (3.5 oz) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
Choux Pastry
½ cup butter
1 cup water
¼ tsp salt
1 cup all‑purpose flour
4 large eggs
Step‑by‑Step Instructions
Prepare Cream Filling
Whisk pudding mix, heavy cream, and milk until smooth.
Refrigerate for at least 30 minutes to thicken.
Make Choux Pastry
In a saucepan, combine butter, water, and salt. Bring to a boil.
Remove from heat and stir in flour until mixture forms a ball.
Add Eggs
Let dough cool slightly. Beat in eggs one at a time until smooth and glossy.
Pipe Dough
Preheat oven to 400°F (200°C).
Line baking sheet with parchment. Pipe or spoon tablespoon‑sized mounds, spaced 2 inches apart.
Bake
Bake 20–25 minutes until golden and puffed.
Cool completely on wire rack.
Fill Cream Puffs
Cut a slit in each puff. Pipe chilled vanilla cream inside until filled.
Serve & Enjoy
Arrange on a platter and serve fresh.
Tips & Tricks
Don’t open oven door during baking — it prevents collapse.
Extra flavor: Add almond extract or lemon zest to cream filling.
Presentation: Dust with powdered sugar or drizzle with chocolate.
Storage: Best enjoyed same day; refrigerate filled puffs up to 2 days.
Variations
Chocolate Cream Puffs: Use chocolate pudding mix for filling.
Fruit Twist: Add fresh berries inside with cream.
Mini Puffs: Make bite‑sized versions for parties.
Recipe Details
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 20–25 minutes
Total Time: ~1 hour 5 minutes
Yield: 12 servings
Calories: ~150 kcal per puff
Final Thoughts
These Easy Cream Puffs are airy, creamy, and elegant — a timeless dessert that always impresses. With simple ingredients and straightforward steps, you’ll have bakery‑style pastries right from your kitchen.