This recipe offers a simplified and quick way to create classic cream puffs, utilizing instant vanilla pudding mix for a fuss-free filling. Cream puffs are delicate, airy pastry shells made from pâte à choux, a light dough that puffs up dramatically when baked, creating a hollow center perfect for filling. Traditional cream puff fillings often involve pastry cream, whipped cream, or a combination of both. This recipe streamlines the process by using instant vanilla pudding mix, which, when combined with milk and sometimes whipped cream, creates a smooth, creamy, and delicious filling with minimal cooking required. The pâte à choux itself is made from a simple mixture of butter, water (or milk), flour, and eggs. The key to its characteristic puffiness lies in the high moisture content, which turns to steam during baking and leavens the pastry. The process involves heating the butter and liquid together, mixing in the flour to form a smooth dough, and then incorporating eggs one at a time until the batter reaches the right consistency – smooth and pipeable, yet able to hold its shape. The dough is then typically piped or spooned onto a baking sheet and baked at a relatively high temperature initially to encourage puffing, followed by a lower temperature to dry out the shells and ensure they don’t collapse. Once cooled, the hollow cream puff shells are filled with the prepared instant vanilla pudding mixture. This easy version is a great option for those who want to enjoy the elegance of cream puffs without the time and effort of making traditional pastry cream from scratch. They are perfect for a light dessert, a tea-time treat, or a simple indulgence. The image shows several golden-brown, round cream puffs arranged on a black baking rack. Each puff has a slightly irregular, airy texture and is generously filled with a creamy, light yellow vanilla filling that is oozing slightly from the centers. Text at the bottom of the image indicates “EASY CREAM PUFFS” and lists “2 (3.5 ounce) packages instant vanilla pudding mix” under “You Will Need.”
The texture of Easy Cream Puffs is characterized by a light, airy, and slightly crisp outer shell, giving way to a soft, slightly chewy interior that is filled with a smooth and creamy vanilla pudding.
The flavor profile combines the subtle richness of the baked choux pastry with the sweet and creamy vanilla flavor of the instant pudding filling. The pastry itself has a mild, slightly eggy taste that complements the sweet filling.
Easy Cream Puffs offer a simple and delicious way to enjoy the classic combination of light, airy pastry and sweet, creamy filling, made convenient with the use of instant vanilla pudding.
The preparation involves making a quick pâte à choux dough, baking it into puffs, and then filling the cooled shells with a simple instant vanilla pudding mixture.
Ingredients:
For the Cream Puffs (Pâte à Choux):
- ½ cup (1 stick) unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
For the Easy Vanilla Filling:
- 2 (3.5 ounce) packages instant vanilla pudding mix
- 3 cups cold milk
- 1 cup heavy whipping cream, chilled (optional, for a richer filling)
Equipment:
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Piping bag with a large round tip or two spoons
- Mixing bowl
- Electric mixer (handheld or stand mixer)
Instructions:
- Prepare the Pâte à Choux: Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine Butter and Water: In a medium saucepan, combine the butter and water. Bring to a boil over medium heat, stirring until the butter is completely melted.
- Add Flour and Salt: Once boiling, remove the saucepan from the heat and immediately add the flour and salt all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms that pulls away from the sides of the pan.
- Cool the Dough Slightly: Return the saucepan to low heat and stir the dough for about 1 minute to dry it out slightly. Remove from heat and let the dough cool for about 5 minutes. It should still be warm but not hot to the touch.
- Incorporate the Eggs: Beat in the eggs one at a time, mixing well after each addition until the egg is fully incorporated and the dough is smooth and glossy. The dough should be thick but still pipeable.
- Shape the Cream Puffs: Transfer the dough to a piping bag fitted with a large round tip. Pipe mounds of dough, about 1 ½ inches in diameter, onto the prepared baking sheets, leaving about 2 inches between each puff. Alternatively, you can use two spoons to drop rounded mounds of dough onto the baking sheets.
- Bake the Cream Puffs: Bake in the preheated oven for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and continue to bake for another 20-25 minutes, or until the cream puffs are golden brown and feel firm to the touch. Do not open the oven door during the first 30 minutes of baking to prevent the puffs from collapsing.
- Cool the Shells: Once baked, remove the cream puffs from the oven and transfer them to a wire rack to cool completely.
- Prepare the Instant Pudding Filling: In a mixing bowl, whisk together the instant vanilla pudding mix and the cold milk until the pudding starts to thicken. If using heavy whipping cream for a richer filling, in a separate chilled bowl, whip the cream to stiff peaks. Gently fold the whipped cream into the prepared pudding until smooth and well combined.
- Fill the Cream Puffs: Once the cream puff shells are completely cool, you can fill them in one of two ways:
- Slicing: Using a serrated knife, carefully slice the top third off each cream puff. Fill the bottom cavity generously with the vanilla pudding mixture. Replace the top.
- Piping: Using a piping bag fitted with a smaller tip (or the same large round tip), poke a small hole in the bottom of each cream puff. Pipe the vanilla pudding filling into the hollow center until the puff feels full.
- Serve: Arrange the filled cream puffs on a serving platter. They are best enjoyed soon after filling, but can be stored in an airtight container in the refrigerator for a few hours. If stored for too long, the shells may soften.
Enjoy these easy and delicious Cream Puffs with their simple vanilla pudding filling! They are a delightful treat that comes together quickly.