Timeless Cream Puffs with Light Vanilla Filling – A Homemade Bakery Delight

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There’s something undeniably nostalgic about homemade cream puffs. They’re the kind of dessert that brings back childhood memories, often made for special occasions, family gatherings, or simply as a sweet treat from someone who loves you. This cream puff recipe is a delightful throwback to those comforting kitchen moments, using basic ingredients to create an airy shell filled with rich, fluffy vanilla cream. The contrast of the crisp outer pastry and the soft, smooth filling makes every bite feel indulgent without being too heavy.

The beauty of cream puffs is in their versatility. You can customize the filling with different pudding flavors, add fresh berries, drizzle them with chocolate, or keep them classic with a dusting of powdered sugar. Whether you’re making these for a holiday dessert tray or just to satisfy a sweet tooth, they’re sure to impress. And the best part? They look bakery-level fancy, but are surprisingly simple to make once you get the hang of it. Serve them chilled and watch them disappear fast!

Homemade Cream Puffs with Vanilla Cream Filling

Ingredients:

  • 1 stick unsalted butter
  • 1 cup water
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 4 large eggs

Cream Filling:

  • 1 pint heavy cream
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1/3 cup milk

Servings: Makes 8 large cream puffs

Instructions:

  1. In a saucepan, bring water, butter, and vanilla to a boil over medium heat.
  2. Stir in flour quickly and continue stirring until the dough pulls away from the sides and forms a ball.
  3. Remove from heat and let cool for a few minutes.
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.
  5. Drop large spoonfuls (about 8) onto a parchment-lined baking sheet.
  6. Bake in a preheated oven at 400°F (200°C) for about 40 minutes or until golden brown and puffed.
  7. Optional: Once baked, poke each puff with a toothpick and return to the oven (turned off with the door cracked) for 10 minutes to help prevent collapse.
  8. Let the puffs cool completely before slicing in half horizontally.

To Make the Filling:

  1. In a mixing bowl, combine heavy cream, vanilla pudding mix, and milk.
  2. Beat until thick and fluffy. Chill for 10–15 minutes if needed.
  3. Scoop or pipe the cream into each puff. Finish with powdered sugar or a drizzle of chocolate if desired.

Nutritional and Dietary Notes:
These cream puffs are rich in dairy from both the butter and cream, providing a good source of calcium and fat. The eggs add protein and structure to the pastry. For those who are lactose intolerant, consider using plant-based whipped cream and a dairy-free pudding mix. This dessert is not low in sugar or fat, so it’s best enjoyed occasionally as a treat. It’s also not suitable for those with gluten or egg allergies unless substitutions are made.

Sharing and Commenting is Caring
If this recipe brought joy to your kitchen, let others know! Your experience might inspire someone else to try it too. Share your tweaks, photos, or tips in the comments, and don’t forget to pass this recipe on to someone who loves baking from scratch!