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Cream Puffs


55 min

Cream Puffs

Cream Puffs Photo 1




55 min


20 persons




4.00 rating-star (1)


Author: Victoria Bailey
These homemade cream puffs are made with a light choux pastry that puffs up when baked. In this version, they are filled with a rich vanilla cream that's easy to make with instant pudding. Drizzle melted chocolate on top for a fancy dessert that will wow your guests!


  • (3.5 ounce) packages instant vanilla pudding mix: 2 packages
  • heavy cream: 2 cups
  • milk: 1 cup
  • butter: 0.5 cup
  • water: 1 cup
  • salt: 0.25 tsp
  • all-purpose flour: 1 cup
  • eggs: 4 piece

Metric Conversion

Stages of cooking

  1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
    Cream Puffs Photo 2
  2. Preheat oven to 425 degrees F (220 degrees C).
    Cream Puffs Photo 3
  3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet, spacing them a couple of inches apart.
    Cream Puffs Photo 4
  4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
    Cream Puffs Photo 5
  5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
    Cream Puffs Photo 6

History of the Cream Puffs:

Cream puffs are a classic French pastry, also known as choux Г  la crГЁme. Choux pastry was originally created in the 16th century by Catherine de' Medici's pastry chef. The pastry dough is unique as it contains no raising agent, instead, it relies on high moisture content to create steam, which causes the pastry to rise when baked. The word "choux" itself means "cabbage" in French, a reference to the dough's resemblance to small cabbages.

Tips and Tricks for Cream Puffs Recipe:

  1. Make sure all ingredients are at room temperature before starting. This makes them easier to mix together, gives a better rise, and ensures they bake evenly.
  2. Do not open the oven door during baking, as this can cause the cream puffs to deflate.
  3. If you prefer a crispy crust, poke a small hole in the top of each puff immediately after baking and let cool completely before filling.
  4. If you don't have a pastry bag, you can use a zip-top plastic bag with the corner snipped off to pipe the filling into the puffs.

Tips for presenting the dish:

  1. Drizzle melted chocolate on top of the filled cream puffs for an elegant finish.
  2. Dust with powdered sugar or cocoa powder for a classic look.
  3. Arrange the cream puffs on a decorative platter or cake stand for a beautiful presentation.
  4. Serve with a dollop of whipped cream and fresh berries for a light, refreshing dessert.

What Are Cream Puffs?

Cream puffs, or profiteroles, are French choux pastry balls filled with cream. Choux pastry is made without leavening agents — instead, it relies on a high moisture content to create steam and puff the pastry during baking.

How to Serve Cream Puffs

Enjoy the cream puffs as-is, dust them with powdered sugar, or drizzle them with melted chocolate. For a stunning presentation, stack the cream puffs in a cone-like shape to create a show-stopping croquembouche.

How to Store Cream Puffs

Store cream puffs in an airtight storage container or zip-top bag in the fridge for up to three days.

Can You Freeze Cream Puffs?

Yes, you can freeze cream puffs. Simply flash freeze them on a baking sheet, then transfer them to a zip-top freezer bag labeled with the date. Freeze for up to two months. Thaw in the fridge overnight.

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