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
Scale
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.
