Vanilla Cream Puffs
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INGREDIENTS
Puffs (20 pieces):
- ½ cup/125 milliliters water
- ½ cup/125 milliliters whole milk
- ½ cup/115 grams unsalted butter
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup/140 grams all-purpose flour
- 3 to 4 large eggs
Filling:
- 1 cup/240 milliliters heavy whipping cream
- 1 cup/240 milliliters whole milk
- 3.4 ounces/100 grams instant vanilla pudding
- 4 tablespoons sugar
- Powdered sugar, for dusting
INSTRUCTIONS
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a gentle boil over medium heat. As soon as the mixture boils, reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon. Keep stirring until the dough pulls away from the sides of the pan and forms a smooth ball, about 2 minutes.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if using a hand mixer). Beat on low speed for a few minutes to cool the dough slightly.
- With the mixer on low, add the eggs one at a time, beating well after each addition. The dough will look curdled at first, but keep mixing — it will come together. After adding three eggs, check the dough’s texture. It should be smooth, shiny, and elastic. If you pinch a bit between your fingers, it should stretch without breaking. If needed, lightly beat the fourth egg and add it gradually until the dough reaches this consistency.
- Transfer the dough to a piping bag fitted with a large star tip (or plain tip). Pipe 1.5-inch (4 cm) circles onto the prepared baking sheet, leaving about 2 inches between each puff to allow for expansion.
- Bake for 30–40 minutes, until the puffs are golden brown and crisp. Do not open the oven during the first 30 minutes, as this can cause the puffs to collapse. Once baked, transfer to a wire rack to cool completely.
- In a mixing bowl, combine the heavy cream, milk, pudding mix, and sugar. Using a hand or stand mixer fitted with the whisk attachment, beat until stiff peaks form.
- Once the puffs have cooled, use a small knife or piping tip to make a small hole in the bottom of each puff. Fill a piping bag with the whipped cream mixture and pipe into each puff until full.
- Dust the filled puffs with powdered sugar and chill in the refrigerator for at least 30 minutes before serving.
RECIPE NOTES
MY NOTES
FAQ
How do I prevent my vanilla cream puffs from deflating after baking?
Deflating vanilla cream puffs are often caused by underbaking or cooling too quickly. To prevent this, make sure to bake the puffs until they are deeply golden and feel light but crisp to the touch — this ensures the structure has fully set. Avoid opening the oven during the first 30 minutes of baking, as the sudden temperature drop can cause collapse. Once baked, turn off the oven, crack the door open, and let the puffs cool gradually for 10–15 minutes. This helps them adjust to room temperature slowly, preserving their airy structure and preventing them from sinking.
Can I make the pastry dough ahead of time?
You can make the pastry dough ahead of time, which is great for planning. The dough can be stored in an airtight container or piping bag in the refrigerator for up to 2 days. If you prefer to freeze it, pipe the dough onto a lined baking sheet, freeze until solid, then transfer the frozen dough rounds to a sealed container. Bake directly from frozen, adding a few extra minutes to the baking time. This way, you can always have fresh cream puffs ready to go without compromising the texture or flavor of the pastry itself.
Best way to fill the puffs without them breaking
To fill the puffs without breaking them, use a small paring knife to create a tiny hole in the bottom or side of each puff. A piping bag with a small round tip makes filling easy and precise. Gently insert the tip, apply steady pressure, and fill until the puff feels slightly heavier but not overly full. If you prefer, you can slice the puffs in half and spoon the filling inside. Just handle the pastry carefully — they’re delicate, but with a gentle touch, you’ll get perfectly filled puffs every time without splitting or cracking the pastry.
How do I know if my choux pastry is the right consistency?
The perfect choux pastry should be smooth, glossy, and pipeable but thick enough to hold its shape. After adding the eggs, lift the dough with a spoon or spatula — it should fall back in a slow, stretchy ribbon. Another test is pinching a bit of dough between two fingers; it should stretch without breaking immediately. If the dough is too stiff, add a little more beaten egg, a teaspoon at a time, until the texture is right. Getting the consistency correct is key to achieving light, airy vanilla cream puffs that rise properly in the oven.
Can I freeze the unfilled puffs for later?
Yes, the puffs freeze incredibly well! After baking and cooling, place the puffs in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag for long-term storage, where they’ll keep for up to 2 months. When ready to use, reheat the frozen puffs in a 300°F (150°C) oven for about 10 minutes to crisp them back up. Let them cool, then fill as desired. Freezing is a great option if you want to make a large batch and enjoy fresh-tasting vanilla cream puffs anytime.
Why do my vanilla cream puffs turn out soggy?
Soggy vanilla cream puffs are usually a sign of underbaking or improper cooling. The shells need enough time in the oven to dry out completely, so make sure they’re golden brown and crisp before removing them. After baking, poke a small hole in each puff to let steam escape, then return them to the turned-off oven with the door slightly ajar for 10 minutes. This extra drying step helps remove residual moisture, keeping the puffs crisp. Also, only fill them just before serving, as the cream can soften the shells over time.
What other fillings work well besides vanilla cream?
While vanilla cream is classic, there are countless delicious fillings for cream puffs! Try chocolate mousse, pastry cream, lemon curd, or raspberry whipped cream for a fruity twist. Savory fillings work too — think herbed cream cheese or smoked salmon mousse for an appetizer option. You can also flavor the whipped cream with espresso, matcha, or citrus zest. If you want something extra indulgent, add a layer of ganache or caramel inside. The versatility of cream puffs makes them perfect for experimenting with flavors, whether you’re craving something sweet, rich, or even savory.
