Easy Cream Puffs Recipe
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?
- Super Easy Chocolate Cream Puffs
- Jaba the Puff (cream puffs)
- Pineapple Upside Down Fluff
- Picnic Perfect Banana Pudding
- Pistachio Cheesecake Dip
- Make this recipe with me – on Facebook
- More dessert recipes…
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!
Cream Puffs
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
Self rising or All purpose Flour?
All-purpose should work just fine. The trick is the airiness of the batter, keep it light and fluffy and you will see there is no need for a self-rising flour.
Hi
Can I make them the day before? I have a big party with lots to make so it would make life easier if I could.
I appreciate it.
Yes, just be sure to store them in the fridge.
Could you fill a piping bag with the custard and inject it into the pull instead of cutting the puff in half and piping it on that way? Just curious.
Sure. Just be careful of pressure build-up in the bag, if you squeeze too hard then you may have a blowout, but it should still work out nicely.
i used to make cream puffs years ago and i filled them with a pastry bag and tip i woudl shoot it into the sides of the puff
I was wondering if I could substitute a gluten free flour and get same results? Thanks!
I have never tried GF Flour for this recipe so I could not answer that with confidence. Do you typically use GF Flour in other dessert recipes? How does it usually turn out for you? I would be interested to find out.
I used selfrising flour. When I took them out of the oven,they fell flat…why. Also if I used all purpose,how would they rise
Cream Puffs have a little less to do with the flour used and more with the air that is beat in. Focus more on the light and fluffiness of the batter and you will see the difference. So to answer your question yes they would if you used all-purpose flour.
Thank you….so easy so good so yummy
Thank you!
What did I do wrong? My cream puffs taste like communion wafers. Nice, puffy communion wafers.
Hhmmm maybe too much flour? Hard to diagnose when we didn’t get to see your process.
Do you know how to make churros? Pls post it.
We will certainly work on getting a churro recipe on our site but in the meantime please enjoy our Churro Muffins Recipe that is just as yummy! https://realhousemoms.com/churros-muffins/
Hi can you please tell me which flour to use when making your cream puffs? The recipe just says flour? Thank you
All purpose flour should work out fine.
Is the flour “self rising” or plain ?
Just good ol’ plain flour.
I made these today for my husband to take to work. They were easy to make. I have never made these before. I baked them for 25 minutes, which was just right. I am making them for my co- workers next. Great recipe. Thank you for sharing…
Yay! Thanks for sharing your success.
Easy, didnt know it was this easy. Thank you.
I love when it happens that way. Sometimes I’m hesitant to try something new until I finally do and it’s such a pleasant surprise and quickly becomes a great staple for times that I need something quick and easy.
Where do I find the metal thing to squeeze the pudding into them. And I think u use a baggie as well
If you’re referring to the coupler and icing tip you can find them through the links under the tools used. Otherwise your local grocery store or craft store should carry them as well.
My mom made these each Christmas too. She usually used whipped cream. Holidays would find cherry or pineapple chunk in middle. They were the best too! She also filled w/ pudding & put chocolate drizzle on top for eclairs. She would freeze w/ whipping cream inside. They were almost as good as fresh. Wonderful memories.
Thank you for sharing such a sweet memory!
Could I use either Chocolate or Lemon Pudding instead of Vanilla?
Absolutely!! Introduce a whole new flavor and you will still love them. The dough is pretty versatile.
About how many does this usually yield?
Approximately 24 puffs.
So easy and quick! This recipe worked perfectly. I only used the dough so I cannot comment on the filling, but I am very happy and will definitely use it again!
Awesome!!! I’m so glad to hear that. Thank you Cynthia.
Video says 350….written instructions say 375
Which is it???
Honestly it could depend on your altitude. The recipe calls for 375 (originally written in a lower altitude location) but if you’re in a higher altitude (like when this video was filmed) then you will want to adjust to 350. Hope that helps answer your question!
For the eggs. Would that be large eggs? And would it work with extra large eggs?
The standard is large eggs, if you only have extra large eggs on hand then it would work; you would just need adjust to something like 3 extra large eggs plus 1 1/2 tablespoons of water instead of four large eggs.