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’re All About Those Light, Airy Treats Here!
Let’s be honest, who doesn’t have a soft spot for fluffy desserts? From the classic éclair to the simplest chocolate mousse and the most ravishing raspberry chocolate mousse cake – we’re here for it all. And let’s not forget about these heavenly cream puffs, practically begging to be devoured. Easy to make and a joy to eat, they’re a hit every time!
Ingredients Needed:
Shells:
- Butter
- Milk (whole or 2%)
- Water
- Sugar
- Salt
- Flour
- Eggs (large, extra-large, small, or medium)
Cream Filling:
- Vanilla pudding mix (dry)
- Milk
- Heavy whipping cream
- Powdered sugar (plus more for dusting)
Why You’ll Absolutely Adore This Recipe:
- Classic and Elegant: Dress them up for a fancy dinner party or keep it casual for a comfort food night in.
- Make-Ahead Magic: Prebake the shells and make the cream filling ahead for a quick easy dessert ready in minutes.
- Freezer-Friendly: Got leftovers? They freeze like a dream for those unexpected dessert cravings. You can also make the shells ahead of time and freeze for later. See instruction in the Q&A below.
- Simplicity: With ingredients you likely already have, these puffs are simplicity at its finest.
Cream Puffs for Every Occasion
Whether it’s a birthday bash or a cozy evening at home, cream puffs fit the bill, bringing a touch of elegance to your dessert spread. Other occasions that are perfect for cream puffs are:
- potlucks
- weddings
- baptisms or blessings
- large gatherings
- family reunions
- any night of the week really (especially if you freeze some for quick easy access!)
Recipe Overview for Cream Puffs and Simple Cream Filling
*Find the full instructions in the recipe card below*
For the Shells:
- Preparation: Boil butter, milk, water, sugar, and salt. Add flour, stir, then cool slightly. Make sure the dough has cooled to below 140°F otherwise you may end up cooking the eggs.
- The Magic: Mix in eggs one at a time until you have a soft, shape-holding paste. The size of eggs you use will matter.
NOTE: If using large or extra large eggs only use 4. For small eggs use 5. If to much egg is added there is a high possibility your puffs will flatten when they come out of the oven due to too much moisture in the dough.
- Shaping: Pipe onto a lined baking sheet, bake until golden and hollow.
For the Filling:
- Whisk: Combine pudding mix with milk, chill.
- Whip: Beat cream to soft peaks, add sugar and continue beating until stiff peaks. Then fold into pudding.
- Fill & Serve: Pipe into cooled shells, dust with sugar, and enjoy the bliss!
Frequently Asked Questions:
No piping tip? No problem! A plastic bag with a 1/2 inch snip does the trick. For those fancy touches, a large round 806, A1, or a large star 829 piping tip works wonders. I lean towards a simple round or a large star tip for that extra pizzazz.
It’s almost like kitchen wizardry! A dough enriched with eggs puffs up in the oven, leaving behind a hollow shell ready to cradle that luscious cream filling.
Absolutely! Freeze any extras (if you can resist eating them all) for up to a month. Thaw to room temperature and dust with powdered sugar for a just-made taste.
Re-crisp frozen shells: Ready to serve? Pop the shells into a 400ºF oven for a few minutes. This little blast of heat works wonders, giving them that just-baked crispness. Let them cool completely before filling and serving.
Serving Tip: Best enjoyed fresh but just as delightful from the freezer. Let them thaw and they’re ready to dazzle.
With a recipe this simple and delicious, who needs a bakery? Get ready to impress yourself and your guests with these divine cream puffs!
Cream Puffs Recipe Card:
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 (4 large or extra large, 5 small or medium)
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.
- 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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Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 80Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 45mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 2g
Originally Published: 06.12.2020 Updated: 03.28.2024
I made this this morning we’re little runny and looked like they were baking ok then took out of oven and they flattened out!
Hi Carolyn. If they flatten it can be a couple of things. First, what size eggs did you use? Usually this is the first thing I check especially if the batter was a little runny. Adding to much egg will incorporate too much moisture and cause the puff shells to flatten after removed from the heat. Second, they may not have been baked quite long enough. The puffs get their hollow pocket by steam building in the shell during baking then drying to hold its shape and leave it hollow. I hope this helps.