Easy Homemade Cream Puffs with Vanilla Filling

Featured in Decadent Desserts.

These classic cream puffs combine light, crispy pastry shells with a rich vanilla cream filling. They're easier to make than you might think and take just 45 minutes from start to finish. Perfect for parties or when you need an impressive dessert in a hurry.

Sarah
Updated on Tue, 21 Jan 2025 10:33:52 GMT
A close-up of fluffy cream-filled pastries dusted with powdered sugar on a wooden surface. Pin it
A close-up of fluffy cream-filled pastries dusted with powdered sugar on a wooden surface. | kitchenscroll.com

My Foolproof French Cream Puffs

These cream puffs take me back to my first pastry class in Paris. The delicate shells puff up like little clouds in the oven and get filled with the most luxurious vanilla cream. I make these whenever I want to bring a touch of French elegance to my table. The best part is watching everyone's faces light up when they take that first heavenly bite.

A Pastry That Never Goes Out of Style

There's something magical about biting into a perfectly made cream puff. The shell shatters just slightly before giving way to that silky smooth vanilla filling. I used to think these were too fancy to make at home but now they're one of my favorite things to bake. Each batch feels like creating little edible treasures.

Your Shopping List

  • Water: 1 cup, to create the choux pastry dough base.
  • Butter: 1 stick (½ cup), for richness in the pastry.
  • Eggs: 4 large, incorporated one at a time to achieve the perfect dough consistency.
  • All-purpose flour: 1 cup, to form the structure of the pastry.
  • Vanilla extract: 1 teaspoon, for subtle flavor enhancement.
  • White sugar: 1 teaspoon, for a hint of sweetness in the shells.
  • Powdered sugar: For dusting and garnish.
  • Heavy cream: 1 pint, to whip into the creamy filling.
  • Whole milk: ⅓ cup, to balance the filling's texture.
  • Instant vanilla pudding mix: 1 package (3.4 ounces), for a smooth, flavorful filling.

Let's Make Something Beautiful

Prepare the choux pastry
Combine butter, water, sugar, and vanilla in a saucepan. Bring to a boil and stir in the flour until the mixture forms a ball and pulls away from the sides of the pan. Cool slightly.
Incorporate the eggs
Preheat the oven to 400°F. Beat in one egg at a time into the dough until smooth. Drop tablespoons of dough onto parchment-lined baking sheets.
Bake the shells
Bake at 400°F for 15 minutes, then reduce the oven to 350°F and bake for another 15 minutes. Remove from the oven, cut a small slit into each shell to release steam, and cool completely.
Prepare the filling
Whip the heavy cream, milk, and vanilla pudding mix together until thick. Slice the pastry shells in half and fill each one with the vanilla mixture using a piping bag or spoon.
Assemble and serve
Dust the filled cream puffs with powdered sugar and serve immediately for the best texture and flavor.
A close-up of three cream-filled pastries dusted with powdered sugar on a wooden surface. Pin it
A close-up of three cream-filled pastries dusted with powdered sugar on a wooden surface. | kitchenscroll.com

My Secret Tips

I've learned that patience is key with cream puffs. Let that dough cool just enough before adding your eggs or they'll scramble. Make sure to bake them until they're really golden brown and feel light when you pick them up. Fill them right before serving and they'll stay perfectly crisp on the outside and creamy inside.

Keep Them Fresh

These little treasures will stay fresh in your fridge for about 3 days if you can resist them that long. I often make extra shells and pop them in the freezer unfilled. They'll keep for a month and you can pull them out whenever you need a special treat. Just let them thaw and fill them fresh.

Frequently Asked Questions

→ Why do I need to cut a slit in the puffs after baking?

Cutting a slit allows steam to escape, which helps the puffs stay crispy. Just be careful as the steam will be hot when released.

→ Can I make the cream puffs ahead of time?

You can make the shells ahead and store them unfilled in an airtight container. Fill them just before serving to keep them from getting soggy.

→ Why do my cream puffs sometimes collapse?

Opening the oven door during baking can cause them to collapse. Keep the door closed until the end of baking time for best results.

→ Can I freeze cream puffs?

Yes, you can freeze the unfilled shells for up to a month. Thaw completely before filling with the vanilla cream mixture.

→ What if my dough is too runny?

The dough should be thick enough to hold its shape. If it's runny, you might have added the eggs while the mixture was too hot.

Classic Cream Puffs

Light and airy pastry puffs filled with rich vanilla cream. These classic cream puffs are surprisingly easy to make and perfect for any special occasion.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: French

Yield: 16 Servings (16 cream puffs)

Dietary: Vegetarian

Ingredients

01 1 cup water.
02 1 stick butter.
03 4 eggs.
04 1 cup all-purpose flour.
05 1 teaspoon vanilla extract.
06 1 teaspoon white sugar.
07 Powdered sugar for dusting.
08 1 pint heavy cream.
09 1/3 cup whole milk.
10 1 package (3.4 ounces) instant vanilla pudding.

Instructions

Step 01

Combine water, butter, sugar, and vanilla in a pan and bring to boil.

Step 02

Add flour all at once, stir until mixture forms a ball and pulls from sides.

Step 03

Remove from heat and let cool. Beat in eggs one at a time until smooth.

Step 04

Heat oven to 400°F.

Step 05

Drop tablespoon-sized dough onto parchment-lined baking sheets.

Step 06

Bake 15 minutes at 400°F.

Step 07

Lower temperature to 350°F and bake 15 more minutes.

Step 08

Remove from oven, cut a slit in each puff to release steam.

Step 09

Cool completely.

Step 10

Beat heavy cream, milk, and pudding mix until thick.

Step 11

Cut cooled puffs in half and fill with cream mixture using piping bag or spoon.

Step 12

Dust with powdered sugar before serving.

Notes

  1. Can make shells ahead and fill just before serving.
  2. Try different pudding flavors for variety.
  3. Add fruits, chocolate chips, or nuts to filling if desired.
  4. Store filled puffs in refrigerator.
  5. Best eaten same day they're filled.

Tools You'll Need

  • Saucepan.
  • Baking sheets.
  • Parchment paper.
  • Piping bag (optional).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy (butter, heavy cream, milk).
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 210
  • Total Fat: 18 g
  • Total Carbohydrate: 9 g
  • Protein: 4 g