Easy Cream Puffs

Easy Cream Puffs Step-by-Step Instructions:

1️⃣ Make the Filling:

In a large bowl, whisk together instant vanilla pudding mix, heavy cream, and milk until smooth and thick.
Refrigerate the mixture while you prepare the shells so it sets perfectly.

2️⃣ Start the Choux Pastry:

In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat.

3️⃣ Add the Flour:

Once the mixture is boiling, add the flour all at once. Stir quickly with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball.

4️⃣ Cool Slightly & Add Eggs:

Remove from heat and let the dough cool for 5 minutes.
Add the eggs one at a time, mixing well after each until fully incorporated. The dough should be smooth, shiny, and thick.

5️⃣ Bake the Shells:

Preheat oven to 400°F (200°C). Drop heaping tablespoons of dough onto a lined baking sheet, spacing about 2 inches apart.
Bake for 20–25 minutes or until puffed and golden brown.
Remove and cool completely before filling.

6️⃣ Fill & Serve:

Slice each puff in half or make a small hole in the side and pipe in the chilled vanilla cream.
Dust with powdered sugar, drizzle with chocolate, or serve as-is—delicious every way!

Pro Tips for Perfect Cream Puffs:

Let the Dough Cool Before Adding Eggs: If it’s too hot, you’ll scramble them!
Don’t Underbake: They should be golden and feel hollow when tapped.
Fill Just Before Serving: This keeps them from getting soggy and maintains that crisp shell.

Why You’ll Love These Easy Cream Puffs:

Light & Fluffy: That classic airy shell + rich filling = dessert perfection.
Make-Ahead Friendly: Prepare the shells and filling separately, then assemble when ready.
Impressively Easy: No fancy tools or skills needed—just basic pantry staples.

Nutritional Information (per cream puff, approx.):

Calories: 220
Protein: 4g
Carbs: 20g
Fat: 14g
Sugar: 9g

(Based on 20 cream puffs; values may vary slightly.)

FAQ About Cream Puffs:

Can I use homemade custard instead of instant pudding?
Absolutely! Pastry cream or stabilized whipped cream works great too.

How do I store leftovers?
Keep them in the fridge in an airtight container. Best eaten within 2–3 days.

Can I freeze cream puffs?
Yes—freeze the unfilled shells. Thaw and crisp in the oven before filling.

Tasty Variations to Try:

Chocolate Lovers: Use chocolate pudding or dip tops in melted chocolate.
Berry Bliss: Add sliced strawberries or raspberries to the cream filling.
Holiday Twist: Flavor the filling with peppermint extract or cinnamon for festive flair.

Perfect for Every Sweet Occasion:

Whether you’re baking for a special celebration or just treating yourself, these Easy Cream Puffs always bring the wow factor. They’re light, luscious, and surprisingly simple to whip up!