If you have a soft spot for light, dreamy desserts that feel like a little celebration in every bite, then this Cream Puffs with Vanilla Pudding and Whipped Cream Filling Recipe is going to become your new favorite indulgence. Perfectly golden, delicate pastry shells filled with a luscious blend of creamy vanilla pudding and fluffy whipped cream create a deliciously airy treat that tastes like heaven made edible. Whether you want a special dessert for a cozy night in or an impressive offering for guests, these cream puffs hit just the right note of elegance and comfort combined.
Ingredients You’ll Need
One of the beautiful things about this Cream Puffs with Vanilla Pudding and Whipped Cream Filling Recipe is how simple the ingredients are, yet each one plays an essential role in delivering the perfect texture and magnificent flavor. From the butter that gives the pastry its rich flakiness to the almond extract that adds a subtle warmth to the filling, every item is thoughtfully chosen for the ultimate outcome.
- 1 cup water: This creates the steam needed to puff up the pastry shells beautifully in the oven.
- 1/2 cup salted butter: Salted butter adds richness and enhances the overall taste of the pastry.
- 1/8 tsp salt: Just a pinch to balance flavors and bring out the subtle savory notes.
- 1 cup all-purpose flour: The backbone of the dough, providing structure while keeping it tender.
- 4 eggs: Eggs are crucial for moisture, stability, and that signature puffiness in the shells.
- 1 package vanilla instant pudding: Delivers sweet, creamy vanilla flavor with ease for the filling.
- 1 cup heavy whipping cream: Whipped to soft peaks to lend airiness and rich texture to the filling.
- 1 tsp almond extract: A delicate hint of nutty flavor that elevates the vanilla pudding filling wonderfully.
- 1 1/4 cups milk: Needed to prepare the pudding to the perfect consistency without overpowering richness.
How to Make Cream Puffs with Vanilla Pudding and Whipped Cream Filling Recipe
Step 1: Prepare the Pastry Base
Begin by heating the water, salted butter, and salt in a medium saucepan over medium heat until the mixture comes to a full boil. This steaming hot liquid is what helps the pastry puff up beautifully later on.
Step 2: Form the Dough
Remove the saucepan from heat, then add all the flour at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball. This action cooks the flour slightly, which is essential to getting the right pastry texture.
Step 3: Incorporate the Eggs
Add the eggs one at a time to the dough, beating each fully until the mixture is smooth and shiny. This step transforms the dough into a silky batter that will rise perfectly in the oven.
Step 4: Bake the Cream Puffs
Preheat your oven to 400 degrees Fahrenheit. Lightly grease and flour a large baking sheet or use parchment paper to prevent sticking. Drop the batter by heaping tablespoons into 10 mounds for large puffs or more for smaller ones. Bake for 35 to 40 minutes, or until the pastries turn a gorgeous golden brown. Turn off the oven and allow the puffs to rest inside for 15 minutes before transferring them to a wire rack to cool completely.
Step 5: Whip the Cream
Pour the heavy whipping cream into a mixing bowl and beat on high speed for about 3 to 4 minutes using a stand mixer or hand mixer. You want to whip the cream until it forms soft peaks, silky and fluffy—just perfect for blending into the pudding.
Step 6: Prepare the Vanilla Pudding
Mix the vanilla instant pudding with 1 1/4 cups milk according to package instructions. This slightly reduced amount of milk gives the pudding a thicker, creamier texture that stands up beautifully when folded with whipped cream.
Step 7: Combine Filling Ingredients
Gently fold the whipped cream and almond extract into the prepared pudding with a spatula, mixing by hand to keep the airy texture intact. This union creates a light yet decadently creamy filling that fills each puff with irresistible flavor.
Step 8: Fill the Pastry Shells
Once the pastry shells have cooled completely, slice them in half horizontally. Spoon generous amounts of the creamy, dreamy filling inside. Serve immediately for the best texture, or chill in the fridge if you prefer them cold and refreshing.
How to Serve Cream Puffs with Vanilla Pudding and Whipped Cream Filling Recipe
Garnishes
A dusting of powdered sugar or a light drizzle of melted chocolate can add an elegant finishing touch to your cream puffs. Fresh berries also pair wonderfully, offering a burst of freshness to complement the creamy richness.
Side Dishes
Serve your cream puffs alongside a cup of rich coffee or fragrant tea to balance the sweetness. A light fruit salad also makes a fantastic accompaniment, keeping the dessert experience refreshing and well-rounded.
Creative Ways to Present
Transform your cream puffs into a stunning centerpiece by stacking them into a croquembouche tower for special occasions, or arrange them on a platter with edible flowers for a charming party display. They’re as delightful to look at as they are to eat.
Make Ahead and Storage
Storing Leftovers
Place any leftover filled cream puffs in an airtight container and refrigerate for up to 2 days. The shells may soften slightly over time, so enjoy them sooner rather than later for the best texture.
Freezing
You can freeze the unfilled pastry shells in an airtight bag or container for up to one month. When you’re ready, thaw completely and fill with freshly made vanilla pudding and whipped cream for optimal freshness.
Reheating
Reheat unfilled puffs in a preheated 350-degree oven for about 5-7 minutes to restore their crispness before adding the filling. Avoid reheating filled cream puffs to preserve the creamy texture of the filling.
FAQs
Can I use homemade vanilla pudding for the filling?
Absolutely! Homemade vanilla pudding works beautifully in this recipe and can add an even fresher flavor. Just be sure it’s thick enough to hold the whipped cream texture when folded together.
Why do the cream puffs sometimes collapse?
Collapsed cream puffs are usually caused by opening the oven door during baking or undercooking the pastry. Make sure to keep the oven door closed and bake until golden brown to help them hold their shape.
Is almond extract necessary in the filling?
While almond extract is optional, it adds a lovely depth of flavor that enhances the vanilla pudding nicely. If you don’t have it, pure vanilla extract can be used instead.
Can cream puffs be made gluten-free?
Yes, but you’ll need to substitute the all-purpose flour for a gluten-free blend suitable for baking and adjust as needed. The texture may be slightly different, but still delicious!
How long do filled cream puffs last?
Filled cream puffs are best enjoyed within 24 hours due to the moisture in the filling softening the shells. Store them tightly covered in the refrigerator to keep them fresh.
Final Thoughts
This Cream Puffs with Vanilla Pudding and Whipped Cream Filling Recipe is one of those timeless desserts that effortlessly brings joy to any occasion. With just a handful of simple ingredients and straightforward steps, you’ll create a dessert that’s as impressive as it is delicious. Trust me, once you try making these light and fluffy cream puffs filled with that dreamy vanilla pudding and whipped cream combo, they’ll quickly become a staple in your baking repertoire. Go ahead, treat yourself and your loved ones—these cream puffs are pure magic!
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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 to 10 large cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these classic Cream Puffs featuring light and airy pastry shells filled with a luscious vanilla almond whipped cream mixture. Perfect for an elegant dessert or a special treat, this recipe guides you through making tender pâte à choux shells baked to golden perfection and filled with a rich, fluffy cream filling made from vanilla pudding, heavy cream, and a hint of almond extract.
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
- Heat Water, Butter, and Salt: In a medium saucepan over medium heat, combine the water, salted butter, and salt. Heat the mixture until it comes to a vigorous boil.
- Add Flour: Remove the saucepan from heat. Quickly add all the flour at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
- Incorporate Eggs: Beat in the eggs one at a time, thoroughly mixing after each addition until the batter becomes smooth and satiny. Allow the mixture to cool slightly.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (204°C). Lightly grease and flour a large cookie sheet or line it with parchment paper.
- Shape and Bake Pastry Shells: Using a heaping tablespoon, drop the batter onto the baking sheet to form 10 large mounds. Bake for 35-40 minutes or until the puffs are golden brown. Turn off the oven and leave the puffs inside for an additional 15 minutes to dry out. Transfer to a wire rack and cool completely.
- Whip Cream: Pour 1 cup of heavy whipping cream into a mixing bowl. Using a stand mixer or hand mixer, beat on high speed for about 3-4 minutes until stiff peaks form and the cream is pillowy and fluffy.
- Prepare Pudding: Make the vanilla instant pudding according to the package instructions, using 1 1/4 cups of milk instead of the recommended amount.
- Combine Filling Ingredients: Gently fold the whipped cream and 1 teaspoon of almond extract into the prepared pudding. Mix thoroughly by hand until fully combined and smooth.
- Assemble Cream Puffs: Once the pastry shells have cooled, slice each puff in half horizontally. Spoon or pipe the cream filling generously into each shell. Serve immediately or refrigerate or freeze for later enjoyment.
Notes
- Ensure the eggs are incorporated one at a time for a smooth dough consistency.
- Leaving the puffs in the turned-off oven helps them dry out, preventing sogginess.
- Use cold heavy cream for best whipping results.
- Parchment paper prevents sticking and makes clean-up easier.
- For a flavor variation, try substituting almond extract with vanilla or lemon extract.
- Store filled cream puffs in the refrigerator and consume within 2 days for best freshness.
