Easy Cream Puffs

 Easy Cream Puffs – Fluffy Pastry Shells with Rich Vanilla Cream Filling

If you’re searching for a crowd-pleasing dessert that looks elegant but is surprisingly easy to make, look no further! These Easy Cream Puffs are light, golden choux pastry shells filled with a smooth, creamy vanilla filling. Whether you’re hosting a dinner party or just craving something sweet, these little puffs will melt in your mouth and win over any guest.

Ingredients

For the Cream Filling:

• 2 packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup cold milk
• ¼ teaspoon salt

For the Choux Pastry (Pâte à Choux):

• 1 cup water
• ½ cup unsalted butter (1 stick or 113g)
• 1 cup all-purpose flour
• 4 large eggs
• ¼ teaspoon salt

 Instructions

Step 1: Make the Pastry Shells

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let it cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition. The dough should be smooth and glossy.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 20–25 minutes or until golden brown and puffed. Do not open the oven door while baking.
8. Let cool completely on a wire rack before filling.

Step 2: Prepare the Cream Filling

1. In a large mixing bowl, combine vanilla pudding mix, heavy cream, milk, and salt.
2. Beat with an electric mixer on high for 3–5 minutes or until the mixture thickens and becomes fluffy.
3. Refrigerate for at least 30 minutes to allow it to firm up.

Step 3: Fill the Puffs

1. Slice the cooled pastry shells in half horizontally.
2. Spoon or pipe the cream filling into the bottom half of each shell.
3. Place the tops back on and dust with powdered sugar if desired.

 Tips for Perfect Cream Puffs

• Avoid opening the oven door while baking to prevent collapse.
• Let the choux shells cool completely before adding the filling to avoid melting.
• For extra richness, fold in a little whipped cream or mascarpone into the pudding filling.
• You can prepare the shells in advance and freeze them—just reheat them in the oven to restore crispiness.

 Variations

• Chocolate Cream Puffs: Add cocoa powder or chocolate ganache to the filling.
• Fruit-Filled Puffs: Add fresh strawberries, blueberries, or raspberries along with the cream.
• Caramel Drizzle: Top with a light drizzle of caramel or chocolate sauce for extra flair.

 Storage

• Store filled cream puffs in the refrigerator in an airtight container for up to 2 days.
• Unfilled puffs can be frozen for up to 1 month. Reheat in a 300°F (150°C) oven until warm and crisp before filling.

 Final Thoughts

These Easy Cream Puffs are the ultimate dessert for any occasion. They’re light, airy, and filled with a sweet, creamy vanilla dream. Whether you’re new to baking or a seasoned pro, this recipe delivers delicious results every time. Serve them at birthdays, holidays, tea parties—or just because you deserve a treat.