Description
This irresistibly easy cream puff recipe features a light and airy choux pastry filled with a smooth vanilla custard made from instant pudding mix and whipped cream.
Ingredients
Scale
- 1 cup Unsalted Butter
- 1 cup Water
- 1 cup All-Purpose Flour
- 1 teaspoon Kosher Salt
- 4 large Eggs
- 1 teaspoon Vanilla Extract
- 1 box Instant Vanilla Pudding Mix
- 1 cup Heavy Whipping Cream
- Additional splash of vanilla extract
- 1 cup Powdered Sugar
- 1 cup Chocolate Syrup (Optional garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
- In a saucepan, combine unsalted butter and water and bring to a boil. Remove from heat and whisk in the flour and salt to form a dough. Add the eggs one at a time, mixing until smooth, then stir in the vanilla extract.
- Using a spoon or piping bag, place 15 small mounds of the choux dough on the prepared baking sheets.
- Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) and continue baking for another 25 minutes.
- Turn off the oven and place the cream puffs inside with the door slightly ajar for 15 minutes.
- In a bowl, whisk together the pudding mix, heavy whipping cream, and a splash of vanilla extract until smooth. Chill until ready to use.
- Once cooled, slice each cream puff in half horizontally, fill with custard, and replace the tops.
- Dust with powdered sugar and optionally drizzle with chocolate syrup.
- Serve chilled.
Notes
- Use margarine for a non-dairy option.
- Gluten-free flour can be used, but texture may vary.
- Regular salt can substitute kosher salt.
- Use pure vanilla extract for stronger flavor.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg