These are the best Cream Puffs and you won’t believe how crazy simple they are to make!
These Cream Puffs are amazing! I got this recipe from my mother-in-law and have had the pure joy of eating them at her house many times.
CREAM PUFFS
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The first time I ate them, I was seven weeks pregnant with my first child and we were visiting Pennsylvania for Christmas. I was doing my best to eat healthy and had not gained any weight yet. Then, out came a plate of these beautiful Cream Puffs for our first night’s dessert.
They looked incredible and I knew I had to try one. However, one turned into three. Oh well…the baby was hungry, right? When we moved to Pennsylvania for a few years, I was lucky to be able to eat this dessert at many special occasions. When my family went to visit this past Thanksgiving, my mother-in-law and I made Cream Puffs together and we had a great time! My kids LOVE them too! I always look forward to making them this yummy treat for everyone to enjoy!
Want more dessert recipes?
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- Picnic Perfect Banana Pudding
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- Make this recipe with me – on Facebook
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Tools used in this Cream Puff recipe:
Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.
Hand Mixer: While I love my stand mixer, this handheld mixer is perfect for smaller recipes and when I need just a quick mix.
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
Silicone Mat: I use a silicone mat on my baking sheet practically every time I bake. The mat makes for easy cleanup and my foods don’t stick to the pan.
Cookie Scoop: Cookie scoops are my favorite way to portion dough and batter when I’m baking. This set has 3 different sizes so I get the right amount in each scoop.
Piping Bag: Disposable pipings bags handy to have on hand for filling desserts & donuts and food decorating. Pop a coupler and icing tip in your bag and you’re all set!
Ingredients
- ½ cup one stick butter
- 1 cup water
- 1 cup flour
- 4 eggs
- 2 small boxes instant vanilla pudding 3.4 oz each
- 1 ⅓ cup cold whole milk
- 8 oz sour cream
- powdered sugar
Instructions
Cream Puffs:
- Preheat oven to 375 degrees
- Melt stick of butter and water to a rolling boil
- Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute)
- Remove from heat and cool for a couple of minutes
- Beat in eggs (one at a time) with a mixer
- Beat mixture until smooth and velvety
- Drop by spoonfuls (walnut sized) onto a baking sheet lined with a silicone mat or parchment paper
- Bake until DRY, 20-25 minutes (maybe longer)
- Allow cream puffs to cool completely
Filling:
- Mix instant vanilla pudding with whole milk until the pudding is dissolved
- Add sour cream until thick
- Put mixture in the refrigerator (at least an hour)
- Slice the cream puffs in half and fill with the chilled pudding mixture
- Sprinkle with powdered sugar
- Enjoy
Video
Nutrition
Jennifer LI says
Is the flour self-rising or all purpose? Probably a dumb question but I want to make sure I have it right.
Coleen says
Just made these Cream puff delicious, however can I store them overnight in the fridge,Without them getting soggy!
Debi says
Can these be made the day before a party? And do they have to be refrigerated?
Judy says
Can I use different flavor pudding
Jonah Q. says
Hi! I must try your cream puffs recipe as I love these! They’re my weakness. Hehehe I’ve followed Sweet C’s on Facebook as that’s the only thing I can click from your list of choices. Best of luck to whoever you chose and congrats for that person. I’d have to look over your recipe to see if I got most of its ingredients. Thanks again.
Angie says
These are beautiful. I have yet to have as big of a fail with ANYTHING as I have with trying to make cream puffs. I have studied and studied and these little guys are my Everest! I may have to try these… these don’t look exactly the same as the traditional dough. Any secret tips?!
Anne says
This is an excellent recipe! Highly rewarding! Very easy to make and comes out delicious. I made it with my 7 yr old son and everyone thought it was good! Definitely making this a regular dessert in our get together.
Sarah E. says
Thanks so much for this recipe! I wanted to use up some extra pudding I had and these were wonderful! I’ll definitely be making them for the holidays!
Renee says
I have made cream puffs before but never used sour cream. What does this do for the filling??
Luisa says
I loved these! So easy to make!
Janna Smith says
I’ve never made a cream puff, but I love that they are so versatile. Not just for dessert anymore, you know? You can also fill them with chicken salad, ham salad, tuna salad. I don’t see why you couldn’t fill them with taco or sloppy joe meat, shredded barbecued chicken, or shredded barbecued pork. They would make really great little appetizers as well as desserts.
C. Reinhofer says
can you please say the weight in grams or ounces of a stick of butter, or better still give all ingredients in weights as well as cups? Many thanks!
Julie K says
One stick of butter is 1/2 cup, or 4 ounces…so about 114 grams?!
Diane Morrison says
Love these little treats and the ideas of some the ladies have they are all a great idea, I would a little vanilla or almond flavoring for a different taste. My Mother in law use to make these along with mini eclairs, miss her and her wonderful cooking. Thank you for sharing, can’t wait to pass this along.
Mary says
So easy to make! Thanks for sharing!
I didn’t have enough milk so I used heavy whipped cream instead. It still turned out good.
My shells baked perfectly at 35min then poked a hole immediately on the side of each shell.
linda nelson says
i take the batter and fry them in oil- they puff up and them sprinkle with powered sugar or fudge frosting. homemade custard would be better like an eclair with choc icing on top
Ros says
My mother made wonderful Cream Puffs, and I would like to try these.
How much is a stick of butter I am in South Australia and we use grams and kilos.
Julie E says
One stick of butter is 1/2 cup, or 4 ounces…so about 114 grams?!
Joan says
I was going to ask the same question. Also when they talk about flour – we say plain or S.R. flour, but American recipes have all purpose flour – which is this????
Aubrey Cota says
All purpose and plain is usually the same thing. In this recipe it would be just fine to use what we would mention as all purpose flour or for what you know as plain.
Linda says
That’s was my question too. Have you made these? I thought they must have meant sr to get them to puff.
Chris says
i make my filling using the vanilla instant pudding and I make a package of Dream Whip and fold it in the pudding. Everyone in my family loves these.
Leslie N says
I was wanting to know if there is a way you could put the filling in a bag and fill them without cutting them in half. They sound amazing. Thanks for sharing.
Anne says
I love cream puffs! I tried these and they are very good!! Just a friendly suggestion, though…(and I say that because a lot of people tend to get mad over a simple suggestion)
Try homemade vanilla pudding. It is super easy to make and is sooooooo much better than store bought! Look it up…any basic recipe is pretty much the same, just make sure it has egg yolks(more authentic):)
Mary Lou says
I recently started making cream puffs for dinner guests – one of the most requested desserts – I do make vanilla pudding from scratch – so much better than the boxed puddings but if you’re short on time the boxed are a good second…
Debbie says
I’ve been making cream puffs for 30+ years and they are very easy to make. I’ve used both homemade chicken salad w craisins, or sweetened cream filling. I like the idea of trying “homemade” (banana) pudding (as I’ve never preferred the prepackaged puddings).