Cream puff recipe

 The light choux dough used to make these handmade cream puffs puffs up when baked. Using instant pudding, they are filled with a luscious vanilla cream in this variation. For a sophisticated dessert that will impress your visitors, drizzle melted chocolate on top!

Despite their elegant appearance, cream puffs are very easy to cook in the comfort of your own kitchen. With this well-regarded cream puff recipe, you can make a delicious, stunning dessert fit for a bakery.

How Do Cream Puffs Work?

French choux pastry balls filled with cream are known as cream puffs or profiteroles. Without the use of leaveners, choux pastry relies on its high moisture content to produce steam during baking and puff the pastry.

Ingredients in cream puffs

Quick Pudding Mix

The filling for these quick cream puffs is made with instant vanilla custard mix.

Milk and Cream

The heavy cream and milk don't need to be whipped; simply combine them with the custard mix and chill to set.

Butter Butter enhances flavour, avoids flour clumping, and stops the layers from adhering to one another.

This cream puff recipe requires for a full cup of water since water Choux pastry needs steam to maintain its texture.

Salt

The choux pastry's delicate flavours are enhanced by a small amount of salt.

All-purpose flour gives the choux pastry structure and combines with water to give it the ideal, airy texture.

Whole eggs give the choux pastry structural stability, a rich flavour and colour, and moisture.

Making Cream Puffs: A Recipe

The complete, step-by-step recipe can be found below, but here is a quick rundown of what to expect when making these cream puffs:

Build Filling

In a small bowl, mix the milk, heavy cream and instant custard mix. Refrigerate with a cover on until the filling is firm.

Creating Choux Pastry.

Add the flour and salt after bringing the butter and water to a boil. Stir the mixture until a ball forms. Once the ball has been transferred to a mixing bowl, add the eggs one at a time. Add spoonfuls to a baking sheet that hasn't been buttered. Bake in a preheated oven until the outside is golden brown and the inside is dry.

Assemble the Cream Puffs.

The choux pastry needs to chill. The cream puffs can be filled in one of two ways: To fill or pipe the pudding mixture into the pastry shells, split the pastries in half.

Methods for Serving Cream Puffs

The cream puffs can be eaten plain, dusted with confectioner's sugar, or drizzled with melted chocolate.

Ingredients

2 packages of instant vanilla custard mix (3.5 ounces each)

2 cups of cream, thick

1 cup milk

½ cup butter

1 cup water

¼ teaspoon salt

all-purpose flour, 1 cup

4 large eggs

Directions

Combine milk, cream and vanilla instant pudding mix. Refrigerate covered for setting.

Oven should be heated to 425°F (220°C).

Bring water and butter to a roaring boil in a big pot.

Add salt and flour and stir until a ball forms.

Put the dough in a sizable mixing bowl. Beat in the eggs one at a time, beating thoroughly after each addition with a wooden spoon or stand mixer.

Place tablespoonfuls of the mixture at a distance of a few inches apart on an ungreased baking sheet.

Golden brown should be achieved after 20 to 25 minutes in a preheated oven. The centres ought to be dry.

Use a pastry bag to pipe the pudding into the shells after they are cool, or split them apart and fill them with the pudding mixture.