Description
A foolproof guide to creating perfect famous cream puffs from scratch, including step-by-step instructions and pro tips for light, airy pastries.
Ingredients
Scale
Pastry (Choux Dough):
- 8 tbsp butter
- 1 cup water
- 1 tsp sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 4 eggs
Filling:
- 1 pint heavy cream
- 1 package instant vanilla pudding
- ⅓ cup milk
Instructions
- Prepare the Choux Dough:
- In a medium saucepan, combine butter, water, sugar, and vanilla. Heat until it boils.
- Add the flour and stir constantly until it forms a ball.
- Remove from heat, cool slightly, then beat in eggs one at a time until smooth.
- Bake the Pastry Shells:
- Pipe or drop dough onto a parchment-lined tray.
- Bake at 400°F for 15 minutes, then reduce to 350°F and bake for another 15 minutes.
- Remove from oven, make a small slit to release steam, and let cool completely.
- Make the Filling:
- Whip together heavy cream, milk, and instant pudding mix until thickened and smooth.
- Assemble the Cream Puffs:
- Slice each cooled pastry shell in half. Pipe or spoon the filling onto the bottom half.
- Replace the top half and dust with powdered sugar.
- Serve and Enjoy:
- Serve immediately or store as directed.
Notes
- Unfilled pastry shells can be stored in an airtight container at room temperature for up to 2 days.
- Fill just before serving to maintain freshness and crispness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 210
- Sugar: 12g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg