Description
This Homemade Cream Puffs recipe guides you through crafting light, airy choux pastry shells filled with a rich, creamy vanilla pastry cream made from pudding mix and whipped heavy cream. Perfectly baked to golden perfection and topped with fresh berries and powdered sugar, these elegant yet easy-to-make cream puffs are an impressive dessert for any occasion.
Ingredients
Scale
Choux Pastry
- 1 cup water
- 1 stick unsalted butter (8 tablespoons)
- 1 cup all-purpose flour
- 1 pinch salt
- 4 large eggs
Vanilla Pastry Cream Filling
- 1 box vanilla pudding mix (typically 3.4 ounces)
- 8 ounces milk (1 cup)
- 16 ounces heavy whipping cream (2 cups)
Instructions
- Prepare the choux pastry dough: In a medium stockpot, bring the water and unsalted butter to a simmer over medium heat until the butter is melted and mixture is hot but not boiling.
- Add flour and form dough: Add the flour and pinch of salt all at once. Stir vigorously in a clockwise motion with a wooden spoon until the dough forms a ball and pulls away from the sides of the pot, about 1 minute, cooking off excess moisture.
- Cool the dough: Remove the pot from heat and let the dough cool for 5 minutes to prevent cooking the eggs when added.
- Incorporate eggs: Add eggs one at a time, stirring rapidly after each addition until fully incorporated and the dough is smooth and glossy.
- Pipe the dough: Transfer the dough into a large pastry bag fitted with a plain round tip and pipe onto a parchment-lined baking sheet, spacing each dollop at least 2 inches apart.
- Bake: Bake in a preheated oven at 425°F (220°C) for 18 to 30 minutes depending on puff size, until the cream puffs are puffed up and golden brown. For medium-sized puffs, bake about 25 minutes.
- Prepare pastry cream: In a large bowl, whisk together the milk and vanilla pudding mix until smooth. Let it firm for 5 minutes.
- Whip heavy cream: Using a stand mixer, whip the heavy cream until stiff peaks form, about 6 minutes.
- Combine filling: Gently fold the whipped cream into the pudding mixture to maintain a light and airy texture.
- Chill filling: Refrigerate the cream filling for up to 24 hours to thicken further and develop flavor.
- Assemble cream puffs: Carefully slice the cooled cream puffs horizontally. Pipe or spoon the pastry cream into the bottom halves, then top with fresh berries and place the top halves back on.
- Finish and serve: Dust the assembled cream puffs with confectioners’ sugar and serve immediately for best texture and flavor.
Notes
- Ensure the dough cools before adding eggs to avoid scrambling.
- Maintain spacing between piped dough to prevent puffs from sticking together.
- Baking time varies with size; watch for golden-brown color and puffiness as indicators of doneness.
- Folding whipped cream gently preserves the airy texture of the filling.
- Use fresh berries of your choice to add a natural sweetness and vibrant color.
- Chilling pastry cream enhances its consistency and flavor before assembly.
