Heavenly Homemade Cream Puffs: Your New Favorite Dessert

Cream puffs are a delightful classic that never fails to impress. These light and airy pastries, filled with rich vanilla cream and topped with a drizzle of chocolate ganache or a dusting of powdered sugar, are the perfect treat for any occasion. Whether you’re hosting a dinner party or simply craving something sweet, these easy homemade cream puffs are sure to become a household favorite.

Ever since I first made these cream puffs, they’ve been a staple at every family gathering. My husband can’t get enough of the delicate pastry paired with the luscious vanilla cream, and my kids love helping me whip up the chocolate ganache topping. We’ve turned making cream puffs into a fun family activity, and now they’re a dessert that everyone requests on special occasions. There’s something so satisfying about watching those little pastry balls puff up in the oven, knowing the deliciousness that’s about to follow!

Why These Heavenly Cream Puffs Will Win You Over

• Perfectly Light and Airy: These cream puffs are baked to golden perfection, creating a crisp outer shell with a soft, airy interior.
• Rich and Creamy Filling: The filling is made with a blend of instant vanilla pudding, heavy cream, and vanilla bean paste, giving it a luxurious texture and a deep vanilla flavor.
• Versatile Toppings: Dust with confectioner’s sugar for a classic touch, or drizzle with decadent chocolate ganache for an indulgent finish.
• Simple Ingredients, Stunning Results: With basic pantry ingredients and a little bit of time, you can create a dessert that looks and tastes like it came from a high-end bakery.

Ingredients:

• For the Cream Filling:
  • 2 packages (100g each) instant vanilla pudding mix
  • 2 cups (480g) heavy cream
  • 1 cup (240ml) milk
  • 2 teaspoons (10ml) vanilla bean paste
• For the Pastry Shells:
  • 1/2 cup (115g) butter
  • 1 cup (240ml) water
  • 1/4 teaspoon (1.5g) salt
  • 1 cup (120g) all-purpose flour
  • 4 eggs (200g)
• For the Chocolate Ganache:
  • 1 cup (240ml) heavy whipping cream
  • 1 cup (175g) semi-sweet chocolate chips
• For Garnish:
  • Confectioner’s sugar, to taste

Directions:

1. Prepare the Filling: In a large mixing bowl, combine the instant vanilla pudding mix, heavy cream, milk, and vanilla bean paste. Mix until the mixture thickens. Cover the bowl with plastic wrap and refrigerate to let the filling set while you prepare the pastry shells.
2. Make the Pastry Shells: Preheat your oven to 400°F (200°C). In a large saucepan, bring the water and butter to a rolling boil over medium heat. Add the flour and salt, stirring vigorously with a wooden spoon until the mixture forms a ball. Continue stirring for an additional minute to ensure all liquid is absorbed.
3. Cool and Beat: Transfer the dough to a large mixing bowl and allow it to cool for about 5 minutes, stirring occasionally to release the heat. Once cooled, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should become smooth and glossy.
4. Bake the Shells: Drop the dough by the tablespoonful onto an ungreased baking sheet, leaving some space between each puff. Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and the tops are firm to the touch. Remove from the oven and place on a wire rack to cool completely.
5. Assemble the Cream Puffs: Once the pastry shells have cooled, cut off the tops with a sharp knife. Fill each shell with the chilled vanilla cream using a spoon or a pastry bag fitted with a large tip. Replace the tops of the cream puffs.
6. Garnish: Finish by dusting the tops with confectioner’s sugar or drizzling with chocolate ganache. To make the ganache, simply heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let it sit for a few minutes, then stir until smooth and glossy.

Notes:

• Substitutions: If you don’t have vanilla bean paste, you can use pure vanilla extract. The flavor will be slightly different but still delicious.
• Storing Cream Puffs: These cream puffs are best enjoyed fresh but can be stored in the refrigerator for up to two days. Fill them just before serving to keep the pastry crisp.
• Serving Tip: For an extra special touch, serve these cream puffs with a side of fresh berries or a scoop of vanilla ice cream.