Irresistibly Easy Cream Puff Recipe with Vanilla Custard Filling Recipe
This irresistibly easy cream puff recipe features a light and airy choux pastry filled with a smooth vanilla custard made from instant pudding mix and whipped cream. Perfectly golden and crisp on the outside, these cream puffs are beautifully complemented by a dusting of powdered sugar and optional chocolate syrup drizzle, making a delightful dessert that’s quick to prepare for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Choux Pastry
- 1 cup Unsalted Butter (Can substitute with margarine for non-dairy option.)
- 1 cup Water (Do not substitute.)
- 1 cup All-Purpose Flour (Gluten-free flour can be used, but texture may vary.)
- 1 teaspoon Kosher Salt (Regular salt can be used if kosher is unavailable.)
- 4 large Large Eggs (Should be at room temperature for best results.)
- 1 teaspoon Vanilla Extract (Use pure extract for stronger flavor.)
Vanilla Custard Filling
- 1 box Instant Vanilla Pudding Mix (Ensure it’s instant, not cooked.)
- 1 cup Heavy Whipping Cream (Can use half-and-half for lower fat content.)
- Additional splash of vanilla extract
Finishing Touches
- 1 cup Powdered Sugar (Can substitute with granulated sugar if necessary.)
- 1 cup Chocolate Syrup (Optional garnish.)
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Choux Dough: In a saucepan, combine unsalted butter and water and bring to a boil. Remove from heat and whisk in the all-purpose flour and kosher salt quickly to form a dough. Then, add the large eggs one at a time, thoroughly mixing after each addition until the dough is smooth and slightly glossy. Stir in the vanilla extract to incorporate flavor.
- Shape the Cream Puffs: Using a spoon or piping bag, place 15 small mounds of the choux dough evenly spaced on the prepared baking sheets, allowing room for expansion during baking.
- Bake the Cream Puffs: Bake at 400°F (200°C) for 15 minutes to create initial rise and steam, then reduce the oven temperature to 350°F (175°C) and continue baking for another 25 minutes or until the cream puffs are puffed up and have a golden brown exterior.
- Dry the Cream Puffs: After baking, turn off the oven and place the cream puffs back inside with the door slightly ajar. Leave them there for 15 minutes to dry out the interior and help maintain their crispness.
- Prepare the Vanilla Custard Filling: In a bowl, whisk together the instant vanilla pudding mix, heavy whipping cream, and a splash of vanilla extract until smooth and creamy. Chill this mixture in the refrigerator until ready to use, allowing it to thicken slightly.
- Fill the Cream Puffs: Once the cream puffs have cooled, slice each one in half horizontally. Spoon or pipe the chilled vanilla custard filling into the bottom halves, then replace the tops.
- Finishing Touches: Dust the filled cream puffs generously with powdered sugar. Optionally, drizzle with chocolate syrup for an extra indulgent touch.
- Serve: Serve the cream puffs chilled for a light, creamy, and irresistible dessert experience.
Notes
- Use room temperature eggs to ensure a smooth, consistent dough.
- Do not substitute water in the dough; it is critical for steam formation and proper puffing.
- Chilling the custard filling helps it set and makes filling easier.
- You can freeze unfilled baked cream puffs for up to 2 weeks and fill them after thawing.
- For a non-dairy option, substitute butter with margarine and heavy cream with a suitable plant-based alternative.
- Be careful not to open the oven door during the initial baking phase to prevent the cream puffs from collapsing.
