Homemade Cream Puffs
My famous Homemade Cream Puffs recipe: light and airy cream puffs filled with vanilla pudding cream are always a hit with family and anyone I’ve served them to. If you want an impressive, pretty dessert for Christmas or any holiday, this one is it!
Oh my gosh. Say hello to the best homemade cream puffs ever!
It’s my dream to go to Paris someday and taste a real French cream puff. That is not the only reason I want to go to Paris, but it is definitely one of them.
I’m all about the food when I travel to new places. Is that even normal? In Italy, I was all about the almond macaroons and the Italian Ricotta Peach Cookies that I quickly recreated at home.
I will make it to Paris someday, but for now, I’m excited just to be able to make delicious and beautiful homemade cream puffs right at home in my own kitchen. They are surprisingly really easy to make – see for yourself!
I’m actually embarrassed a tiny bit at just how easy these homemade cream puffs are to make that I should probably go ahead and eat two more before telling you the deal. You can do this! Follow the directions closely and carefully and they will come out puffy and perfect and “wow” your guests.
I would love if these became a family tradition for you as they are for me. I really really love sharing desserts with you that aren’t specific to just one holiday. My Italian Ricotta Cookies and my Cinnamon Roll Cake are a good examples of that.
Cream Puffs always remind me of Christmas and Easter, but they really can be made for dessert any day of the year and be perfectly acceptable. “Timeless desserts” are the best and what I like to call them.
The lightness and fluffiness of this batter makes these turn out amazingly good. They taste the best fresh soon after you make them. If you love light and fluffy desserts, also try my Lofthouse Sugar Cookies.
Don’t be intimidated to make homemade cream puffs at home anymore! If I can do it, you can do it.
I need another cream puff…
Check out my how-to video of me making the recipe for these Homemade Cream Puffs!
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 1 tsp vanilla
- 2 cups heavy cream
- 1 cup milk
- ½ cup butter
- 1 cup water
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- Mix together vanilla instant pudding mix, vanilla, heavy cream and milk. Cover and refrigerate to set.
- Place the butter and water in a heavy saucepan over medium heat and bring to a rolling boil. Remove from heat and with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two).
- Transfer the dough to your electric mixer and beat with a mixer on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the eggs one at a time and continue to mix until you have a smooth thick paste.
- Spoon or pipe mounds of dough onto a baking sheet covered in parchment paper, spacing them a couple of inches apart.
- Bake at 400 degrees for 15 minutes and then reduce the oven temperature to 350.
- Bake for a further 30 to 40 minutes or until the shells have browned and are dry inside.
- PRICK EACH PUFF WITH A TOOTHPICK to allow steam to escape and prevent them from falling/flattening. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10-15 minutes.
- Remove from oven and let cool on a wire rack.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Dust with powdered sugar. Enjoy!
Recipe source: adapted from allrecipes.com
I want these!
If you want to take these over the top, add a container of Cool Whip. Omg, it’s to die for!! That’s how I make mine.
Perfect in every way!
This is exactly how my mom taught me to make cream puffs! Yours are amazing!
Not only beautiful and delicious, but also fun to make. Great recipe!
It’s an understatement to say I love these. Seriously, I can’t be left alone in a room with them ☺
These look amazing! Definitely trying this recipe!
Such a treat! Love this recipe 🙂
Can these be made with sugar free pudding to be diabetic friendly?
Yes they definitely can be!
These are really awesome! Thanks for sharing the recipe!
I’ve made this filling substituting chocolate Godiva instant pudding and it’s amazing! I’ll make both flavors for parties and they’re always gone!
I love this idea, Darcy!
These are perfect! They are one of our favorite desserts
When do you prick them?
I believe it is listed in step #7.
I’m my own worse critic but I absolutely love these. Do you refrigerate after making if you’re not eating them for a couple hrs. ?
Yes I do!
Does this freeze well? I am traveling a few hours and thought I would freeze them and let them thaw as we traveled.
I fill them with fruited chicken salad for special occasions.
Yum! Sounds like a great idea.
I take a bit of Hot Fudge and put it in micro for about 15 seconds just ong enough to make it a little loose then drizzle on top of puff then put whipped cream on top and top off with a cherry
Can you use cook and serve pudding instead of the instant? Would I make the pudding as instructed on the box? Thanks!
I always make homemade custard or pudding for cream puffs then make a chocolate glaze for the top. Instant puddings don’t get it for me.
Can you please tell me how many cream puffs this recipe make? Thank you!
I got about 16 puffs!
Can these be froze ??
Yes it should be fine frozen.
Do u whip the whipping cream before adding to pudding?
No. Don’t whip it first.
Thanks for asking this – it was my question, too. 🙂 Plus, Ashley’s answer means less work!
Would these be fine made the day before and kept in the fridge, or would they get soggy?
I would think they would get a bit soggy unfortunately.
YES-cream puffs are the best!!
How many days ahead can you make and bake the pastry?
I would say just one day ahead.
Quick question…since I put these on 2 separate pans do you think I could use convection feature on my oven and bake them both together? Thanks in advance!
You said the recipe makes about 16 puffs. How big are the mounds, like a 1/2 cup??
Yes about that size. Give or take a little!
What did I do wrong…I followed your recipe to the exact note…vanilla, heavy cream, milk and mine came out as water 🙁 I placed it in the fridge and still watery…added another box of pudding…still watery….Please tell me what I did wrong….the puffs I had to put in a muffin pan in order for it to rise….I really desire to make these, had my mouth set to taste them….I am determine to get this right….can you please tell me what I did wrong?
Be sure you have INSTANT pudding and it is the size which calls for 3 cups of milk in the directions (the milk and cream in this recipe makes it richer), the pudding will not work with soy milk. The oven should be preheated to 400 and don’t use an air pan, doesn’t get hot fast enough. Believe the salt goes in at the beginning. Important that the dough cools slightly before adding the eggs one at a time. Been there, done that. Great with whipped cream and sliced strawberries or other fresh fruit.
I have made this recipe twice and they are delicious. Light and not too sweet. I served them with berries and vanilla ice cream on the side. I followed the recipe exactly as written. Our guests were impressed! ???? Thank you for the recipe.
My husband is absolutely crazy about these…..I filled them with chocolate ganache whipped with heavy cream (more whipping cream than ganache)…super-yummy!!!!
I’m so glad to hear this, Frances!
does the butter have to be salted or unsalted?
Either one will work fine.
What is the ‘flour mix’??
The flour + what was added to it in previous step.
I think that step was left out of the recipe. I assumed it meant the flour and salt. That’s what I did and they are perfect.
I want mini puffs. Would a Tablespoon full of dough be sufficent to make them mini size or is that too much?
Mmmm theses are yummy just like women mmmmmm
Making these right now! The puffs were easy to make, they’ve rised wonderfully in the oven! They smell like you’re making eggtarts!
For the filling, I used two instant pudding mix of 90g each, 2 cups of lactose free heavy cream, and only half a cup of coconut milk. I also whisked the oudding until it took the pudding form before setting it in the fridge. It has more of a pudding/mousse like texture, and OMG it takes so delicious!
Can’t wait to serve these tomorrow for Easter!
Also there was no flour mix step, so I just assumed it was the salt and flour mixed together, as those were the only dry ingredients.
Btw, it was a huge hit that Easter. I also made them for the children in my program and changed the flavours, they demanded the recipe. After making the vanilla pudding mixture, I seperated the mixture in bowls. I added matcha powder to one, fucking delicious, I did use mango puree for another, but it didnt stay as thick so I don’t recommend using purees after the orignal steps, but it was also delicious. A tsp or tbsp of liquid flavour (orange blossom) worked as well.
Swearing is not necessary. Just say very delicious not F…..
How long should the pudding mixture take to set and would it take longer if I doubled the recipe? Planning on making these tomorrow, thank you for the inspo and recipe!
Should I use salted or unsalted butter? Thanks!
Use unsalted. sorry about that!
I’ve made these twice now and substituted flour for rice flour to make them gluten free. They don’t puff up as well, but they still taste delicious! I tweaked the recipe a little since they were completely flat the first time and I’ll tweak it a bit more next time in hopes that they’ll puff up even more.
This recipe was a very good starting point.
Made these tonight using chocolate pudding. Turned out great, thanx for sharing the recipe 🙂
Dunno if I was just unlucky or what but the 30minutes at 350 burned the ever living daylights out of these
I did my second batch for 15min on the 350 side and they came out perfectly golden cut one open to fill and it MAYBE needed 2-5min more
Just a heads up for others to maybe work your way up once you start on the 350 2nd bake
Can I use let’s say “country crock butter” instead of a of real butter like ” land o’lakes”? And have my Puffs come out ok?
I’m not sure I would attempt that because it’s a different consistency. Sorry!
Cream puffs are great when you use butterscotch pudding also!! That’s what flavor my family likes the most?
Love these cream puffs very easy to make my entire family absolutely love these followed the recipe can’t say enough about how delicious these are thank you so much from my entire family ♥️♥️♥️
Made them several times now perfect every time making chocolate ones now.
These turned out grate. Just need to watch the cook time, I didn’t cook them for as along as recipe suggested. Once I turned down the temp I only cooked t hem for approx 10-15min. I topped them with melted dark chocolate the drizzled white chocolate on top.
I just love how these turned out! Used my auto convection setting where 400 is 375 for 12 minutes then lowered to 350 which is 325 for convection for 20 minutes and then followed up with rest of the directions…Perfect!..i have never rated a recipe before but just had to for this one! Thank you! P.s. followed everything to a T other than baking time and temp!
Wow! Thank you so much!
Can I make just the dough puffs today & fill them tomarrow ?
Could Almond flour be substituted for the regular flour? My husband is diabetic (the carbs in reg flour is a no no for him)…thanks
There wasn’t an answer to this one: Can I make just the puffs today and fill them tomorrow for the same perfecgt puffs?
Yes that is fine to do!
These are incredible! My oven is very good so I baked them for 12 mins at 400 abd then 26mins at 350.. such an easy recipe, I’m so happy I tried making these!
where does the salt come in? am i blind
Just made these. Mini style. Perfect!! Thanks
In addition to the powdered sugar, top with a good dollop of the vanilla pudding and a maraschino cherry and then you have your own version of “zeppole di San Giuseppe!”
Pingback: Top 25 Vanilla Desserts Make You A Wonderful Dinner
This is always a family favorite! I make one box of chocolate puddings and one of vanilla, so everyone’s happy!
My husband and I use this recipe but we add a container of regular Cool Whip to the pudding mix with all the other ingredients. Omg it’s to die for! We even put the filling in the middle of cakes when we make them. Our friends went crazy for it.
If I make these the day before Easter what container could I store them in?
Nice these are so good thanks
I put a twist on it with pineapple so good
I have made cream puffs many times ,but just never turned out pretty they tasted ok but always doughy and flat. I kept searching for different recipes to try hoping to find one that works for me. I finally found it. Thanks for all the important steps to make them perfect I do believe that is the secret to the perfect cream puff. They are the best I have made. Everyone loved them and no leftovers. Glad I hid myself one for later.
We have had a tradition in my family to have homemade cream puffs for Christmas Eve ever since I was a little girl. My mom always made them. When she passed I took over making them. We always drizzle chocolate on the top. I’m 63 now and hope to be able to pass this tradition on to my grandchildren.
Absolutely love this recipe. They come out perfect each and every time. This time before I filled the puffs,
I added Marsala wine to the custard to taste, and they were delicious.
Such a great idea!
I only made the pudding filling for puff pastry horns. The puffy was such a hit even with 11 and 15year old grandsons. Will be making it again