Exquisite Cream Puffs

Cream puffs may appear sophisticated, but they're surprisingly easy to prepare at home! Impress your guests with a homemade, bakery-quality treat using this popular cream puff recipe.

What Exactly Are Cream Puffs?

Cream puffs, also known as profiteroles, are light and airy French pastries filled with rich cream. Made from choux pastry, which doesn’t require any leavening agents, the dough relies on its moisture to create steam that puffs it up during baking.

Ingredients for Cream Puffs

Here’s everything you’ll need to make this popular cream puff recipe:

Instant Pudding Mix
This easy cream puff filling comes together with the help of instant vanilla pudding mix for a smooth and creamy texture.

Cream and Milk
No need to whip the cream and milk—simply combine them with the pudding mix and refrigerate to let it set perfectly.

Butter
Butter enhances the flavor, prevents the flour from clumping, and ensures the layers don’t stick together during baking.

Water
Choux pastry relies on steam to achieve its light texture, so this recipe uses a full cup of water to create the perfect puff.

Salt
A pinch of salt helps enhance the subtle flavors of the choux pastry dough.

Flour
All-purpose flour gives structure to the choux pastry, working with the water to create that perfect airy consistency.

Eggs
Whole eggs provide structure, contribute a rich flavor and golden color, and help maintain moisture in the choux pastry.

Steps to Make Cream Puffs

The complete, detailed recipe is provided below, but here’s a quick preview of what to expect when you make these irresistible cream puffs:

Prepare the Filling

In a small bowl, mix together the instant pudding mix, heavy cream, and milk. Cover and refrigerate until the filling has fully set.

Prepare the Choux Pastry

Heat butter and water to a boil, then stir in the flour and salt until the mixture forms a smooth ball. Transfer the dough to a bowl, and beat in the eggs one at a time. Spoon the dough onto an ungreased baking sheet and bake in a preheated oven until the pastry is golden on the outside and dry inside.

Fill the Cream Puffs

Allow the choux pastry to cool, then fill the cream puffs. You can either cut the pastries in half and fill them or pipe the pudding mixture directly into the shells.

Serving Cream Puffs

Savor the cream puffs on their own, sprinkle them with powdered sugar, or drizzle them with melted chocolate. For a dramatic presentation, arrange the cream puffs in a cone shape to create a stunning croquembouche centerpiece.

Storing Cream Puffs

Keep cream puffs in an airtight container or zip-top bag in the refrigerator, where they will stay fresh for up to three days.

Can You Freeze Cream Puffs?

Yes, cream puffs can be frozen! Simply flash freeze them on a baking sheet, then transfer them to a zip-top freezer bag, labeling it with the date. They can be frozen for up to two months. To thaw, place them in the fridge overnight.

Dinogo Community Insights and Praise

"Fantastic recipe," says LCAROLINE. "The cream puffs were light and scrumptious. A helpful tip for this and any cream puff recipe: After baking, turn off the oven, prop the door open with a towel or potholder, and let them sit inside for about an hour. This helps them stay puffed and prevents sagging!"

"This was absolutely delicious," shares Susan. "I added a vanilla bean for an extra kick. To finish, I dusted them with icing sugar and drizzled with chocolate and raspberry reduction. They looked amazing and tasted even better."

"WOW!!! This recipe is incredible," exclaims a Dinogo community member. "I made it with pistachio pudding mix instead of vanilla, and it was amazing. This will definitely be a staple in my recipe collection."

Editorial contributions by Corey Williams

Ingredients List

• 2 (3.5 ounce) packages instant vanilla pudding mix

• 2 cups heavy cream

• 1 cup milk

• ½ cup butter

• 1 cup water

• ¼ teaspoon salt

• 1 cup all-purpose flour

• 4 large eggs

Instructions

Combine vanilla instant pudding mix, heavy cream, and milk. Cover and refrigerate until it thickens and sets.

In a large saucepan, bring water and butter to a full boil.

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

Transfer the dough into a large mixing bowl. Using a wooden spoon or stand mixer, add the eggs one at a time, mixing thoroughly after each addition.

Spoon the dough onto an ungreased baking sheet, leaving a couple of inches of space between each scoop.

Bake in the preheated oven for 20 to 25 minutes, until the puffs are golden brown and the centers are dry to the touch.

Once the shells have cooled, you can either slice them open and fill with the pudding mixture or pipe the pudding directly into the shells using a pastry bag.

Dig in and enjoy!

Nutrition Information (per serving)