Easy Cream Puffs
Have you ever watched one of those TV baking shows where people compete to make the most gorgeous, elaborate cakes and pastries? They’re a lot of fun, but they can also be kind of intimidating. When you see all those expert bakers going to pieces trying to make something like cream puffs, you start to think this is something you should never, ever try at home.
Well, news flash: cream puffs don’t have to be hard. My wonderful mother has perfected a cream puff recipe that’s so simple, anyone can do it – and so delicious, her friends all beg her to bring it to parties. Her secret ingredient is instant vanilla pudding, which makes a fabulous, thick, creamy filling that never fails.
These Easy Cream Puffs taste a lot like the cream puff éclairs you can find in the freezer case at the supermarket – but they’re a lot cheaper and healthier. Plus, it’s easy to customize the recipe to fit your needs. You can make full sized cream puffs, little bite-sized ones, and even sugar-free ones.
With this recipe, you can tackle cream puffs with confidence. The pastry is easy, the filling is easy, and putting them together is easy. The only hard part is trying to eat just one.
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We’ve got nut allergies in our family. Can I make these without the almond extract?
Sure, just substitute vanilla extract instead. They’re delicious either way, just different.
Can I make the pastry shells ahead of time and fill them at the last minute?
Depends on how far ahead of time you mean. An hour or two, sure. But if you try to make them the day before your party, they’re likely to get a bit soggy in the fridge.
Can you freeze these easy cream puffs?
Yes! We love to make a batch to keep in the freezer. When you are ready to use them, just pop them in the fridge to thaw.
How to Make Cream Puffs
Ingredients you will need:
water
salted butter
salt
purpose flour
eggs
vanilla instant pudding
heavy whipping cream
almond extract
milk
- In a medium sauce pan over medium heat. Heat water ,butter and salt until mixture boils. Remove saucepan from heat. With wooden spoon vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan.
- Add eggs to flour mixture, one at a time, beating after each addition until mixture is smooth and satiny. Cool mixture slightly.
- Preheat oven to 400 degrees. Lightly grease and flour large cookie sheet or use parchment paper, drop batter by HEAPING tablespoons into 10 mounds.
- Bake for 35-40 minutes or until golden. Turn off oven and leave in oven 15 minutes. Cool on wire rack.
- Time to make the whipped cream! Pour the 1 cup of heavy whipping cream into a mixing bowl.
Beat on high for about 3-4 minutes. I used my trusty stand mixer 🙂 After about 3 minutes, you should have pillowy whipped cream. If not, keep mixing! Set aside. - Prepare pudding according to label directions but use only 1 ¼ cups milk. Fold in whipped whipping cream and almond extract. Mix by hand until mixed completely.
- After pastry puffs have cooled, and you are ready to used, cut in half and spoon in cream puff filling.
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TOOLS USED FOR THIS EASY CREAM PUFF RECIPE
Wooden spoon: Every kitchen needs this trusty wooden spoon.
Measuring Cups/Spoon: Each cup’s “ml” and cup sizes have passed clearly engraved marking, and you can quickly identify the cup scale according to the color of the handle.
Baking sheet: The Good Cook Non-stick Cookie Sheet comes with small, medium, and large sizes that provide the perfect option for any of your baking needs.
Parchment paper: Parchment baking paper is non-stick for quick food release and easy clean up.
Hand mixer: This mixer has 5 speeds. Yo can mix ingredients for a variety of recipes from slowly stirring in chunky ingredients, like nuts or chocolate chips, at speed one to whipping egg whites or heavy cream at speed five.
Easy Cream Puffs
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Ingredients
- 1 cup water
- ½ cup salted butter
- ⅛ tsp salt
- 1 cup all purpose flour
- 4 eggs
- Here is what you need for the cream puff filling:
- 3.5 oz package of vanilla instant pudding
- 1 cup heavy whipping cream
- 1 tsp almond extract
- 1 & ¼ cups of milk
Instructions
- In a medium sauce pan over medium heat. Heat water ,butter and salt until mixture boils.
- Remove saucepan from heat. With wooden spoon vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan.
- Add eggs to flour mixture, one at a time, beating after each addition until mixture is smooth and satiny. Cool mixture slightly.
- Preheat oven to 400 degrees. Lightly grease and flour large cookie sheet or use parchment paper (as shown in picture.) Drop batter by HEAPING tablespoons into 10 mounds for large puffs. Bake for 35-40 minutes or until golden. Turn off oven and leave in oven 15 minutes. Cool on wire rack.
- Time to make the whipped cream! Pour the 1 cup of heavy whipping cream into a mixing bowl.
- Beat on high for about 3-4 minutes. I used my trusty stand mixer 🙂
- After about 3 minutes, you should have pillowy whipped cream. If not, keep mixing until it looks like the picture. Set aside.
- Prepare pudding according to label directions but use only 1 ¼ cups milk.
- Fold in whipped whipping cream and almond extract.
- Mix by hand until mixed completely.
- After pastry puffs have cooled, and you are ready to used, cut in half and spoon in cream puff filling. Serve right away, or place in fridge or freezer for later use.
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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This recipe of cream puffs is good thanks
My son absolutely loved these when I made them for Christmas morning. I am going to make them again for his birthday which happens to be Easter Day this year!
Thank You! Found you on Pinterest and glad I did. My puffs turned out Perfect❤️
The recipe came out awesome 👍 the cream puffs were delicious.I change it by putting lemon curd in the cream and drizzled dark chocolate over the cream puffs. Amazing ❤️
Yum! I will have to try the lemon curd next time!
Can you use almond milk?
I have never used almond milk before so I can’t say for sure how that would work out.
I made these for the first time ever. I used dairy free whipping cream . They are so good. Will save this to make again.
So glad the dairy free whipping cream worked for you!