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If you’re craving a dessert that combines light, airy pastry with a luscious, creamy filling, then get ready to fall in love with this Cream Puffs with Vanilla Pudding and Whipped Cream Filling Recipe. Imagine golden, puffed shells that offer a delicate crispness giving way to a dreamy, velvety vanilla pudding mixed seamlessly with fluffy whipped cream—each bite feels like a little celebration in your mouth. This recipe is perfect for special occasions or simply treating yourself to an indulgent homemade delight.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in bringing that perfect balance of texture and flavor to your cream puffs. From the buttery dough that puffs up beautifully to the silky, sweetened vanilla filling that melts on your tongue, every component matters.
- 1 cup water: Provides the steam necessary for the choux pastry to rise and puff.
- 1/2 cup salted butter: Adds rich flavor and tenderizes the dough for that perfect shell texture.
- 1/8 tsp salt: Enhances all the flavors just right without overpowering.
- 1 cup all purpose flour: The foundation of the pastry shell, giving structure and stability.
- 4 eggs: Creates the airy, light lift that puffs the pastry into golden clouds.
- 1 package vanilla instant pudding: The heart of the filling, offering creamy, sweet vanilla flavor.
- 1 cup heavy whipping cream: Whipped to perfection for a luscious and fluffy filling texture.
- 1 tsp almond extract: Adds a subtle, nutty note that elevates the vanilla flavors beautifully.
- 1 1/4 cups of milk: The liquid base for making the instant pudding smooth and silky.
How to Make Cream Puffs with Vanilla Pudding and Whipped Cream Filling Recipe
Step 1: Prepare the Choux Pastry Base
Start by heating water, salted butter, and salt in a medium saucepan on medium heat. Once it reaches a boil, remove from heat and quickly stir in all the flour at once with a wooden spoon. Keep stirring vigorously until the dough forms a smooth ball and pulls away from the sides of the pan. This step is essential to cook the flour just right and create the perfect consistency for the pastry shell.
Step 2: Incorporate the Eggs
Add the eggs one at a time, beating the mixture thoroughly after each addition. This gradual incorporation is the secret to a smooth, satiny dough that will puff beautifully in the oven. Once all eggs are combined, let the mixture cool slightly before baking.
Step 3: Bake the Pastry Shells
Preheat your oven to 400 degrees Fahrenheit. Lightly grease and flour a large cookie sheet or line it with parchment paper for easy cleanup. Using a heaping tablespoon, drop dollops of dough to form about 10 large or 15 to 20 smaller mounds. Bake for 35 to 40 minutes until the puffs turn golden and perfectly puffed. Turn the oven off and leave the puffs inside for an additional 15 minutes; this helps dry out the centers so they don’t go soggy. Cool the baked shells on a wire rack.
Step 4: Whip the Cream
Pour the heavy whipping cream into a mixing bowl and beat on high speed for 3 to 4 minutes until it turns into fluffy, pillowy whipped cream. Using a stand mixer makes this effortless, but you can absolutely do it by hand if you’re up for a little arm workout!
Step 5: Prepare the Vanilla Pudding Filling
Prepare the vanilla instant pudding using 1 1/4 cups of milk following the package instructions. Once set, gently fold in the freshly whipped cream along with 1 teaspoon of almond extract. This blend of creamy pudding with fluffy cream and almond aroma creates that unforgettable filling texture and flavor.
Step 6: Fill the Cream Puffs
After your pastry shells are completely cool, carefully cut each puff in half horizontally. Spoon the luscious vanilla pudding and whipped cream mixture generously into each shell. At this point, they are ready to serve or can be refrigerated or frozen for later indulgence.
How to Serve Cream Puffs with Vanilla Pudding and Whipped Cream Filling Recipe
Garnishes
For a little extra flair, dust the tops of your cream puffs with powdered sugar or drizzle them with a bit of chocolate sauce. Fresh berries like raspberries or sliced strawberries add a lovely tart contrast and pop of color that makes the dessert even more inviting.
Side Dishes
This dessert pairs perfectly with a cup of freshly brewed coffee or a light fruit tea. For a more indulgent pairing, a small glass of dessert wine, like Moscato, complements the creamy filling beautifully without overpowering the delicate pastry.
Creative Ways to Present
Try stacking smaller cream puffs on a decorative platter for a show-stopping cream puff tower. Or pipe the filling directly into the warm shells, then dip the tops in melted chocolate before chilling. Personal touches like edible flowers or gold leaf make these treats ready to impress at any party!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the filled cream puffs in an airtight container and store them in the refrigerator. Because of the whipped cream filling, they are best enjoyed within 2 days to maintain freshness and texture.
Freezing
You can freeze the cream puffs shell separately before filling them. Store shells in a freezer-safe bag or container for up to 1 month. Thaw completely and fill with the pudding and whipped cream mixture right before serving to maintain that perfect texture.
Reheating
Avoid reheating filled cream puffs as the filling may separate or melt. If you want a warm pastry, reheat the shells briefly in the oven before filling. Then add the chilled filling and enjoy that delightful contrast of warm shell and cool creamy center.
FAQs
Can I use homemade vanilla pudding instead of instant?
Absolutely! Homemade pudding can make your Cream Puffs with Vanilla Pudding and Whipped Cream Filling Recipe even more comforting and personalized. Just make sure it’s chilled and thick enough to support the whipped cream folding.
How can I prevent the cream puffs from collapsing?
Make sure you bake the shells until they are golden brown and let them dry out in the oven with the heat turned off for about 15 minutes. This step ensures the inside is cooked through and helps maintain structure upon cooling.
Is there a dairy-free option for this recipe?
You can substitute the butter with a vegan alternative, use a plant-based milk for the pudding, and whip coconut cream instead of heavy cream. The texture will differ slightly but still deliciously enjoyable!
What is the best way to pipe the filling into the cream puffs?
A piping bag fitted with a wide nozzle works wonders for a clean, easy filling process. If you don’t have a piping bag, a zip-top bag with a corner snipped off works just as well.
Can I make smaller cream puffs with this recipe?
Yes! Using a teaspoon instead of a tablespoon to portion out dough will create bite-sized cream puffs. They bake a little faster too, so watch them closely to avoid over-browning.
Final Thoughts
There’s something truly magical about homemade cream puffs, especially when paired with a silky vanilla pudding and fluffy whipped cream filling. This Cream Puffs with Vanilla Pudding and Whipped Cream Filling Recipe has been a joy to share because it’s not only downright delicious but also surprisingly approachable. Give it a try—you’ll find yourself reaching for seconds, thirds, and maybe even fourths, just like I always do!
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Cream Puffs with Vanilla Pudding and Whipped Cream Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 large cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Classic Cream Puffs featuring a delicate, airy choux pastry shell filled with a luscious vanilla pudding and whipped cream filling, subtly enhanced with almond extract. Perfectly baked until golden and light, these cream puffs are an elegant dessert that’s easy to make and sure to impress.
Ingredients
Pastry Shell
- 1 cup water
- 1/2 cup salted butter
- 1/8 tsp salt
- 1 cup all purpose flour
- 4 eggs
Cream Puff Filling
- 1 package vanilla instant pudding mix
- 1 cup heavy whipping cream
- 1 tsp almond extract
- 1 1/4 cups milk
Instructions
- Prepare the dough: In a medium saucepan over medium heat, combine water, salted butter, and salt. Heat until the mixture reaches a rolling boil.
- Add flour: Remove the saucepan from heat and add all the flour at once. Using a wooden spoon, stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Incorporate eggs: Add eggs to the dough one at a time, beating thoroughly after each addition until the dough is smooth and satiny. Allow the mixture to cool slightly before the next step.
- Bake the pastry shells: Preheat oven to 400°F (204°C). Lightly grease and flour a large baking sheet or line it with parchment paper. Using heaping tablespoons, drop the dough onto the baking sheet forming 10 large mounds. Bake for 35-40 minutes or until shells are golden brown. After baking, turn off the oven and leave the puffs inside for 15 minutes to dry out. Then transfer to a wire rack to cool completely.
- Whip the cream: Pour 1 cup of heavy whipping cream into a mixing bowl. Using a stand mixer or hand mixer on high speed, beat the cream for 3-4 minutes until it forms stiff, pillowy peaks.
- Prepare pudding filling: Prepare the vanilla instant pudding according to package instructions, substituting 1 1/4 cups of milk instead of the usual amount for a thicker consistency.
- Combine filling: Gently fold the whipped cream and 1 teaspoon almond extract into the prepared vanilla pudding using a spatula until fully blended and smooth.
- Assemble cream puffs: Once the pastry shells have cooled, carefully slice each puff in half horizontally. Spoon or pipe the cream filling generously into the bottom halves, then replace the tops. Serve immediately or chill in the refrigerator or freeze for later enjoyment.
Notes
- Make sure to allow the pastry shells to cool completely before filling to prevent the filling from melting.
- If you don’t have almond extract, vanilla extract can be used as a substitute, though flavor will be slightly different.
- The pastry dough can be piped for more uniform puffs if desired.
- Store filled cream puffs in the refrigerator and consume within 2 days for best freshness.
- For extra crisp shells, letting them dry in the turned-off oven at the end of baking is essential.
