Cream puffs are undeniably delightful treats that captivate the taste buds with their heavenly taste and delicate texture. These irresistible pastries, filled with luscious cream, are a true delight to savor and enjoy.

As someone who is absolutely crazy about cream puffs, I can attest to their sheer deliciousness.

There’s just something magical about the combination of the light and airy pastry shell, and the rich and creamy filling that leaves a lasting impression.

For those who have never experienced the joy of cream puffs, let me paint a picture for you. Imagine biting into a perfectly baked pastry shell that gives way effortlessly, revealing a delectable cream filling that oozes with every bite.

The contrast between the crispness of the shell and the smoothness of the cream is pure bliss.

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Making cream puffs may seem intimidating at first, but with practice, anyone can achieve perfection. I, too, have had my fair share of failed attempts before finally mastering the art of making these delectable treats.

It’s all about perseverance and learning from each attempt. 

Growing up, cream puffs were a cherished part of my culinary experience. I wanted to recreate the magic of those childhood memories and make them just as perfect for my family.

As I said, after countless trials and errors, I can confidently say that practice truly does make perfect.

I learned how to make mine from Keiko Baking Studio nearly 12 years ago, and I never looked back.

The key to making this tasty treat lies in the precision of the recipe, as well as the technique of baking and filling.

From ensuring the right consistency of the choux pastry dough to piping it into perfectly sized mounds, every step requires attention to detail.

And let’s not forget about the filling – whether it’s a classic vanilla cream or a more adventurous flavor, the cream should be smooth, velvety, and bursting with flavor.

You can make pastry cream, but I just use a large vanilla pudding with heavy whipped cream to create a magical “shortcut” cream for my cream puffs.

So, if you find yourself yearning for a delightful indulgence, I highly recommend giving cream puffs a try.

With a little patience and a lot of love, you too can create these heavenly treats that will surely earn you the title of a master pastry chef.

Hey, if you decide to make these Tasty Cream Puffs, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

Recipes you might like:

No-Bake Pumpkin Bars

Banana Pudding Parfaits

Low Carb Cheesecake

The product I love this week:

100 PCs Icing Piping Bags and Tips Set

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Yield: Approx 24 (smaller)

Tasty Cream Puffs

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 30 minutes

Total Time: 1 hour 10 minutes

Tasty and Easy Cream Puffs Recipe

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Ingredients

• 1 cup of whole milk
• 1 stick of unsalted butter
• 1 1/2 cups of all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 6 large eggs

Filling:

• Vanilla Instant Pudding Mix 5.1 oz. Box
• 2 cups cold milk
• 1/4 cup heavy whipping cream
• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar

Optional garnish:

• Melted chocolate
• Powdered sugar

Instructions

Choux Pastry Shells

1. Bring milk, butter, sugar, and salt to boil
2. Put the flour all at once (with baking powder) and mix rapidly until the dough cooks and it forms a ball.

1. Turn off the heat and let the dough cool down a bit, about 5 to 7 minutes. You can transfer the dough to another large bowl to cool faster.
2. Mix eggs, then pour just a little at a time into the bowl with the flour mixture; mixing as hard as you can with your wooden spoon to combine well until smooth. If you are using an electric mixer it could get too tough to mix so be aware, but it is definitely easier. When I'm using an electric hand mixer I do up and down movement, then around so it doesn't get stuck.
3. When all the eggs are incorporated with the flour mixture, it's all smooth without any lumps, put it on the side
4. Preheat the oven to 375F
5. Use spoon or Head/neck: round tube with 1/5 inch. Body: round tube (2/5 inch) to push them out in an un-greased baking pan. Do not over-fill the piping pastry bag. Halfway would be pretty good. Make sure you have enough room around the pastry so it can grow. I would add 12 smaller shells or 8 bigger puff shells onto a large sheet pan. You can use parchment paper if you have it available.
6. Spray the puff shells with water. The puff shells will stop growing as soon as the surface turns dry (and crunchy). Therefore, when spraying the puff shells with water, it takes more time before they turn dry and they grow bigger in the oven.
7. BAKE, but DO NOT OPEN the oven for the next 25 minutes + 20 min. to dry. The 20 minutes are needed to dry the surface of the puff shells and make them crunchier. Otherwise, it is too soft. The puff shells look well done after 25 minutes already. Let them rest in the turned-off oven for an additional 20 minutes, and then 10 min more when you pull them out of the oven.
8. Cut them and fill them when they are cooled down.
   

For the filling:

1. Mix (French) Vanilla pudding with 2 cups of milk instead of 3.
2. Add 1/4 cup. of heavy whipping cream and mix until the pudding is thick and smooth. We do not want runny.
3. In another bowl mix 1 1/2 cups heavy whipping cream with 2 tablespoons of powdered sugar. Mix well until firm peaks form.
4. Add 1 cup of whipped cream to pudding mixture and fold.
5. Place in the fridge until ready to fill the pastry.

Fill the pastry:

1. Cut the choux pastry in half then pipe in or scoop with your spoon about a tablespoon or so of pudding mixture, followed with a tablespoon of whipped cream so you have a tall cream puff.
2. At this point, you can drizzle a bit of chocolate on top or simply just dust it with powdered sugar. We love both.
3. Place in the fridge and serve in the next 2 days for the best taste.

Notes

If you do not want to cut the pastry and fill it that way, you can fill it from the bottom without ever cutting it. Use a piping bag with a Professional Stainless Steel Cream Puff Long Nozzle Decorating Tool for Small Pastries.

Click Here to see what I am referring to.

You can make pastry cream if you prefer that instead. I used instant pudding because it is easier for many people, cheaper, and convenient, but if that is not your jam, please find a recipe for appropriate cream puff pastry cream.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 159mgSodium: 325mgCarbohydrates: 31gFiber: 0gSugar: 17gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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