Mom’s Classic Vanilla Cream Puffs
A nostalgic dessert crafted with delicate pastry shells and a luscious vanilla cream filling. These elegant puffs, finished with a gentle dusting of confectioners’ sugar or a drizzle of melted chocolate, are a refined addition to any celebration or gathering.
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Servings: 12
Ingredients
For the Pastry Shells
- 4 whole eggs large
- 1 cup plain flour all-purpose
- 1/4 teaspoon fine salt
- 1 cup water
- 1 stick 1/2 cup unsalted butter
For the Vanilla Cream Filling
- 1 cup chilled heavy cream
- 1 box 3.4 oz instant vanilla pudding
- 1 teaspoon pure vanilla extract
- 1/4 cup icing sugar powdered sugar
- 2 cups cold whole milk
For Garnish (Optional)
- Melted chocolate for drizzling
- Sifted powdered sugar for topping
Instructions
Prepare the Pastry Shells:
- Set the oven to 400°F (200°C) and prepare a baking tray with a sheet of parchment paper.
- In a medium saucepan, combine the water, butter, and salt, and bring to a rolling boil over medium heat.
- Immediately add the flour in one motion and stir rapidly until the mixture clings together and detaches cleanly from the sides of the pot.
- Remove from the burner and allow the dough to cool for 5 minutes.
Incorporate the Eggs:
- Beat in the eggs individually, thoroughly blending each into the dough before adding the next. Continue until the mixture is smooth and has a glossy sheen.
- Use a spoon or a piping bag to form 8–10 mounds of dough, each about 2–3 inches in diameter, spaced evenly on the baking tray.
Bake the Shells:
- Place in the preheated oven and bake for 25–30 minutes, or until the shells are puffed and golden. Avoid opening the oven during this time.
- Once baked, remove from the oven and use a toothpick to poke a small hole in each shell to release steam. Set them on a wire rack and allow to cool completely.
Create the Filling:
- In one bowl, whisk the cold milk with the instant pudding mix until the mixture thickens.
- In a separate bowl, whip the heavy cream together with the powdered sugar and vanilla extract until stiff peaks form.
- Fold the whipped cream into the pudding to create a smooth and airy vanilla cream. Keep chilled until ready for use.
Assemble the Puffs:
- Slice each cooled pastry in half horizontally. Spoon or pipe the vanilla cream filling onto the bottom halves. Replace the tops gently.
- For a final touch, dust with powdered sugar or drizzle with melted chocolate before serving.