These Famous Cream Puffs are a timeless dessert that deliver a light, airy shell filled with rich, creamy vanilla filling. Whether you’re serving them at a fancy gathering or simply indulging at home, these delicate pastries are sure to impress. The shells, made from classic pâte à choux dough, puff up beautifully in the oven to create the perfect hollow interior ready to be filled with whipped vanilla cream.
What sets these cream puffs apart is the easy yet luxurious filling—a blend of heavy cream, instant pudding, and a splash of milk whipped to fluffy perfection. The shells are crisp on the outside, soft on the inside, and filled with just the right amount of sweet cream. Finished with a dusting of powdered sugar, these treats are as elegant as they are satisfying.
Why You’ll Love This Recipe
• Classic & Elegant: A beautiful dessert for any special occasion.
• Light Yet Decadent: Airy shells filled with creamy, dreamy vanilla.
• Make-Ahead Friendly: Prepare the shells in advance and fill before serving.
Ingredients
For the Shells:
• 8 tbsp unsalted butter
• 1 cup water
• 1 tsp vanilla extract
• 1 tsp granulated sugar
• 1 cup all-purpose flour
• 4 eggs, preferably room temperature
For the Filling:
• 1 pint heavy cream
• 1 (3.4 oz) package instant vanilla pudding mix
• ⅓ cup milk
Optional Topping:
• Powdered sugar for dusting
Instructions
Step 1: Prepare the Cream Puff Shells
1. In a heavy-bottomed pot, combine butter, sugar, water, and vanilla extract.
2. Heat over medium heat until the mixture reaches a boil.
3. Quickly add the flour and stir constantly until the mixture forms a ball and pulls away from the sides.
4. Remove from heat and let cool for a few minutes.
Step 2: Add the Eggs
1. Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
Step 3: Shape the Shells
1. On a parchment-lined baking sheet, spoon or pipe the dough into mounds (about 1½–2 inches wide).
2. Preheat your oven to 400°F (204°C).
3. Bake for 15 minutes, then reduce the oven to 350°F (177°C) and bake for another 15 minutes, or until puffed and golden.
4. Immediately after baking, cut a small slit in the side of each puff to release steam.
5. Let the shells cool completely on a wire rack.
Step 4: Make the Filling
1. In a mixing bowl, combine heavy cream, instant vanilla pudding mix, and milk.
2. Beat with an electric mixer until the mixture thickens into a whipped cream consistency.
Step 5: Fill the Puffs
1. Once cooled, slice each cream puff in half or make a slit large enough for piping.
2. Spoon or pipe the filling generously into each shell.
3. Dust the tops with powdered sugar just before serving.
Tips for Success
• Let the dough cool slightly before adding eggs to prevent curdling.
• Do not open the oven early or the shells may collapse.
• Use a star tip piping bag for beautiful, uniform shapes.
Storage Options
• Unfilled shells: Store in an airtight container for up to 2 days or freeze for up to 1 month.
• Filled cream puffs: Store in the refrigerator for up to 24 hours. Best enjoyed fresh!
