These bakery-style cream puffs feature a light, airy pastry shell with a perfectly hollow center, filled to the brim with a rich, velvety vanilla custard cream. Made using a traditional choux pastry technique, they bake up beautifully crisp on the outside while remaining tender on the inside, bringing back the ultimate nostalgic holiday dessert tradition.
Ingredients
For the Choux Pastry Shells:
1/2 cup unsalted butter, cut into cubes
1/2 cup water
1/2 cup whole milk
1 tsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour, sifted
4 large eggs, at room temperature
For the Classic Cream Filling:
2 cups heavy whipping cream, cold
1 package (3.4 oz) instant vanilla pudding mix (or white chocolate flavor)
1/2 cup whole milk
Optional alternative: 2 cups of traditional stove-cooked vanilla pastry cream.
Instructions
1. Cook the Pastry Dough Base
In a medium saucepan, combine the unsalted butter, water, whole milk, sugar, and salt. Bring the mixture to a rolling boil over medium heat. As soon as it boils, remove the pan from the heat and pour in the sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until the flour is completely incorporated and forms a smooth dough ball.
2. Dry the Dough
Return the saucepan to medium-low heat. Cook for 1 to 2 minutes, stirring constantly and mashing the dough against the sides of the pan. You will know it is ready when a thin film forms on the bottom of the pan and the dough pulls away cleanly into a tight ball. Transfer the hot dough to a large mixing bowl and let it cool for 5 minutes.
3. Incorporate the Eggs
Using a hand mixer or a sturdy wooden spoon, add the eggs one at a time, beating thoroughly after each addition. The dough will look separated at first, but keep mixing until it becomes smooth, glossy, and holds a steady “V” shape when lifted off the beaters.
4. Pipe and Bake
Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper. Transfer the dough into a pastry bag fitted with a large round tip (or snip the corner of a zip-top bag). Pipe 2-inch mounds onto the baking sheet, leaving space between them.
Bake at 425°F (218°C) for 15 minutes, then without opening the oven door, lower the temperature to 375°F (190°C) and bake for an additional 10 to 15 minutes until deep golden brown. Poke a tiny slit in the side of each baked puff to let steam escape, then cool completely on a wire rack.
5. Whisk the Cream Filling
In a medium bowl, whip the heavy cream, instant pudding mix, and milk together on medium-high speed until thick, smooth, and stiff peaks form.
6. Assemble the Puffs
Slice the top third off each cooled pastry shell, or slice them gently across the middle as shown in the image. Use a piping bag to fill the hollow interiors generously with the whipped cream mixture, allowing it to visible bulge out the sides before placing the pastry tops back on. Chill for 30 minutes before serving.