Cream Puffs Recipe

These delightful cream puffs are made from airy choux pastry that expands beautifully in the oven. In this version, they’re filled with a smooth and rich vanilla cream made easily with instant pudding. Finish them with a drizzle of melted chocolate for an elegant dessert that’s sure to impress.

Cream puffs may look sophisticated, but they’re surprisingly simple to prepare at home. With this highly rated recipe, you can create a bakery-quality treat right in your own kitchen.

Cream puffs, also known as profiteroles, are classic French pastries made from choux dough and filled with cream. Unlike many baked goods, choux pastry doesn’t use traditional leavening agents. Instead, its high moisture content produces steam during baking, causing the dough to rise and form a hollow center.

Here’s what you’ll need to make this recipe:

Instant pudding mix: Used to create a quick and easy vanilla filling.

Heavy cream and milk: Combined with the pudding mix and chilled to form the filling—no whipping required.

Butter: Adds richness, helps prevent sticking, and keeps the dough smooth.

Water: Essential for generating steam, which helps the pastry puff up.

Salt: Enhances the flavor of the dough.

All-purpose flour: Provides structure and works with the liquid to create a light texture.

Eggs: Add moisture, richness, and help give the pastry its structure and golden color.

Cream puffs can be enjoyed plain, dusted with powdered sugar, or topped with melted chocolate. For a dramatic presentation, arrange them in a tall cone shape to create a traditional croquembouche centerpiece.

Keep cream puffs in an airtight container or sealed bag in the refrigerator for up to three days.

Cream puffs can also be frozen. First, freeze them on a baking sheet until firm, then transfer to a labeled freezer bag. They can be stored for up to two months. When ready to eat, thaw them overnight in the refrigerator.

One user recommends letting the baked puffs rest in the oven after turning it off, with the door slightly open, for about an hour. This helps prevent them from collapsing.
Another suggests enhancing the filling with a vanilla bean and finishing the dessert with powdered sugar, chocolate drizzle, and a raspberry sauce for extra flavor and presentation.
Many home bakers agree that these cream puffs look elegant and taste amazing, making them a crowd favorite.

2 cups heavy cream

1 cup milk

2 packages (3.5 ounces each) instant vanilla pudding mix

1 cup water

½ cup butter

1 cup all-purpose flour

¼ teaspoon salt

4 large eggs

In a bowl, mix the heavy cream, milk, and pudding mix. Cover and refrigerate until it thickens.

Preheat the oven to 425°F (220°C).

In a saucepan, bring the water and butter to a boil.

Add the flour and salt, stirring until the mixture forms a smooth ball.

Transfer the dough to a bowl and beat in the eggs one at a time, mixing well after each addition.

Drop spoonfuls of batter onto an ungreased baking sheet, leaving about 2 inches between each.

Bake for 20–25 minutes, until the puffs are golden and dry inside. Let them cool completely.

Once cooled, cut them open and fill with the prepared pudding, or pipe the filling inside using a pastry bag.