Crisp golden brown shells filled with rich cream filling and dusted with powdered sugar. A simple cream puffs recipe that is perfect for any occasion!
We love light airy desserts around here.
Seriously!
Everything from eclairs, EASY chocolate mousse, and strawberry mousse, to raspberry chocolate mousse cake… we love them ALL!
These simply delicious cream puffs are no exception. This recipe is fairly simple and tastes great!
I know this video isn’t of these cream puffs but I just want to show you how easy the dough is to make for the shells. It’s a simple choux dough, the same dough that is used to make eclairs. The technique is the same for these cream puffs (but instead of finger-shaped dough you will do balls).
HOW DO THE SHELLS BECOME HOLLOW?
This recipe is really cool and will make a hollow shell as it bakes.
It’s kind of like magic.
The dough-like mixture is filled with eggs which, as it’s baked, creates air pockets and puffs up. When the shells are done they will be hollow or practically hollow and ready to be filled with delicious cream.
WHAT PIPING TIP TO USE WHEN MAKING CREAM PUFFS?
You don’t need a piping tip but I would recommend it.
If you don’t have a tip or don’t want to purchase one, you can use a plastic bag with a large 1/2 inch cut in the tip.
If using a tip, I’d recommend a plain round piping couplet (the piece you put inside the bag then put the piping tip on and screw a nut to secure the tip), large round size 806 piping tip, A1 piping tip, or a large star size 829 piping tip.
When I make these cream puffs I like to use a regular round piping couplet or large star tip.
CAN I FREEZE CREAM PUFFS?
YES!
Surprisingly, cream puffs freeze quite well. Leftovers (if you’re lucky enough to have any) can be frozen for up to a month. When you’re ready to enjoy them, just let them come to room temperature on their own. Sprinkle with powdered or confectioners sugar and they will be ready to enjoy.
You can also make the shells ahead of time. When you’re ready, just pop them into the oven at 400ºF for a few minutes to crisp up. Let them cool then fill them as the recipe below directs. This method is especially great if you need to make them ahead of time.
ARE YOU READY TO TRY THIS RECIPE FOR YOUR SELF?
Here’s the full printable recipe. Enjoy!
Easy Cream Puffs
Crisp golden brown shells filled with rich cream filling and dusted with powdered sugar. A simple cream puffs recipe that is perfect for any occasion!
Ingredients
MINI CREAM PUFF SHELLS:
- 1/2 cup butter
- 1/2 cup milk
- 1/2 cup water
- 1 tsp. sugar
- 1/4 tsp. salt
- 1 cup flour
- 4-5 eggs
SIMPLE CREAM FILLING:
- 1 3.4 oz vanilla pudding, dry mix
- 1 1/2 cup cold milk, 2% or whole
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- powdered sugar for dusting
Instructions
MINI CREAM PUFF SHELLS:
- In a large saucepan bring to a boil, water, milk, butter, salt, and sugar.
- Once butter is melted, reduce heat to low, add flour, and stir vigorously for 1-2 minutes. This helps remove extra moisture and gives the flour time to cook.
- Remove from heat. Let cool to 125-135 degrees (hot to the touch but not burning).
- Add eggs, one at a time. Incorporate completely before adding the next egg. Add 4-5 eggs until the mixture turns into a soft paste that will still hold its shape.
- Using a plastic piping coupler or piping tip of your choice (large opening) and Ziploc bag or piping bag.
- Immediately pipe the dough onto a cookie sheet lined with parchment. If making small puffs pipe 24 per balls per cookie sheet, for large pipe 18. Small puff - make the dough a ball the size of a quarter. Large puff - make the dough a ball the size of a half dollar). Bake time will vary depending on size.
- For small puffs, bake at 425ºF for 10 minutes then reduce the heat to 375ºF for 8-10 minutes or until the shells are golden brown and hollow inside. For large puffs, bake 425ºF for 12 minutes then reduce heat to 375ºF for 12-14 minutes or until golden brown and hollow.
- COOL COMPLETELY.
SIMPLE CREAM FILLING:
- Whisk pudding mix and milk together. Mix 2-3 minutes. Set in fridge until ready to use.
- In a large mixing bowl, whip cream to soft peaks, add powdered sugar. Whip to stiff peaks. Don't over whip or you'll end up with butter.
- Remove pudding from fridge. Stir until smooth. Fold whipped cream into pudding.
- Using a bag with round (about a 1/4") piping tip, carefully insert tip into cooled shell. Fill slowly until shell is full.
- Dust with powdered sugar right before serving.
Notes
Best if served fresh but can be frozen for later enjoyment. If frozen, allow cream puffs to come to room temperature before enjoying.
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