These classic vanilla cream puffs feature golden, airy puff shells filled with a luscious vanilla pudding whipped with cream for a light and creamy texture. Finished with a drizzle of vanilla icing, they make an elegant dessert for entertaining, celebrations, or simply a sweet indulgence at home.
Ingredients
1 recipe Basic Cream Puff Dough
2 cups whipping cream
½ cup milk
1 3.4-ounce package instant vanilla pudding mix
1½ cups confectioners’ sugar
¾ teaspoon clear vanilla
1½ to 2 tablespoons milk
Directions
- To make cream puff shells, preheat oven to 400°F. Drop cream puff dough by rounded tablespoons 2 inches apart onto a parchment-lined or ungreased baking sheet, smoothing any jagged points. Bake for 28 to 30 minutes or until golden brown on bottom. Remove to wire rack; cool slightly.
- With a serrated knife, cut in half horizontally. Remove and discard soft dough inside.
- To make filling, in a large bowl use whisk attachment of electric mixer to beat whipping cream, ½ cup milk and pudding mix on low speed to combine. Beat on medium speed for 2 minutes or until thickened, scraping sides and bottom of bowl as necessary to blend ingredients. Beat on high speed for 30 to 60 seconds or until stiff peaks form. Cover and chill at least 20 minutes.
- To make icing, in a medium bowl stir together confectioners’ sugar, vanilla and enough milk to make the icing thick and barely pourable.
- To assemble, spoon or pipe 2½ tablespoons filling into shell bottoms. Place cream puff tops over filling. Spoon or spread 1 teaspoon icing over each cream puff. Assembled puffs may be chilled in a covered container for up to 3 hours before serving.
