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Cream Puffs with Vanilla Filling

Enjoy light and airy cream puffs filled with a creamy vanilla filling—perfect for brunch, dessert, or as a treat for guests.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 13 cream puffs
Course: Dessert, Snack
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Choux Pastry
  • 1 stick butter (8 Tablespoons) — unsalted preferred Control salt
  • 1 cup water — cold tap water is fine
  • 1 tsp vanilla — use pure extract for best aroma
  • 4 pcs eggs — room temperature helps emulsify
  • 1 cup flour — all-purpose, spooned in gently
Vanilla Filling
  • 1 pint heavy cream — for a stable, rich filling
  • 1 package instant vanilla pudding (3.4 ounces) — quick thickener
  • ⅓ cup milk — for the pudding mix
  • to taste g powdered sugar for dusting — cosmetic and sweet finish

Method
 

Preparation of Choux Pastry
  1. Heat butter, water, and vanilla in a saucepan until it boils.
  2. Add the flour all at once and stir constantly until the dough pulls away from the pan and forms a smooth ball.
  3. Remove from heat and let it cool for 5 minutes.
  4. Beat in the eggs one at a time, mixing until the batter looks glossy and flows slowly off the spatula.
  5. Drop tablespoon-sized mounds onto parchment-lined sheets, spacing them about 2 inches apart.
  6. Bake at 400°F for 25–30 minutes until golden and puffed.
  7. Cool completely on a rack.
Preparation of Vanilla Filling
  1. Beat heavy cream, pudding powder, and milk until thick like whipped cream.
  2. Slice each puff in half and pipe or spoon the vanilla filling in.
  3. Dust with powdered sugar before serving.

Notes

Chill the baking sheet to help puffs set faster. If shells deflate, bake a few minutes longer. Add a pinch of cinnamon to the filling for variation.