Description
Cream puffs are classic French pastries that are light, airy, and filled with a creamy, velvety filling. This recipe is simple enough for beginners yet impressive enough to serve at any party, gathering, or holiday celebration. With a crisp exterior and a rich, creamy filling, these cream puffs are guaranteed to delight everyone who tries them.
Ingredients
For the Cream Puffs:
- ½ cup (1 stick) butter
- 1 cup water
- 1 cup flour
- 4 eggs
For the Filling:
- 2 small boxes instant vanilla pudding (3.4 oz each)
- 1 ⅓ cup cold whole milk
- 8 oz sour cream
- Powdered sugar for topping
Instructions
Cream Puffs:
- Preheat the oven to 375°F (190°C).
- Melt butter in water and bring to a rolling boil.
- Stir in flour vigorously over low heat until the dough forms a ball and pulls away from the pan (about 1 minute).
- Remove from heat and let cool for a couple of minutes.
- Beat in eggs one at a time using a mixer until smooth and velvety.
- Drop dough by spoonfuls (walnut-sized) onto a baking sheet lined with silicone mat or parchment paper.
- Bake for 20-25 minutes, or until dry and golden. Cooling may take longer depending on your oven.
- Allow cream puffs to cool completely before filling.
Filling:
- Mix instant vanilla pudding with cold milk until smooth.
- Add sour cream and blend until thick.
- Refrigerate the mixture for at least 1 hour.
- Slice cooled cream puffs in half and fill with the chilled pudding mixture.
- Dust with powdered sugar before serving.
Notes
- Serve immediately after filling for the best texture.
- Store unfilled cream puffs in an airtight container at room temperature for up to 2 days.
- Filled cream puffs should be stored in the refrigerator and consumed within 2 days.
- For extra crispiness, reheat in a 350°F oven for 5 minutes before serving.