Vanilla Cream Puffs Filled with Whipped Cream

Directions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In a medium saucepan, combine butter, water, and vanilla extract. Bring to a boil over medium heat.
3. Add the flour all at once and stir constantly with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1–2 minutes. Remove from heat and let cool for a few minutes.
4. Add the eggs one at a time, stirring vigorously after each addition until the dough is smooth and glossy.
5. Drop tablespoonfuls of the dough onto the prepared baking sheets, spacing about 2 inches apart.
6. Bake for 20–25 minutes, until puffed and golden brown. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
7. In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form.
8. In a separate bowl, whisk together the instant vanilla pudding mix and milk until smooth.
9. Gently fold the whipped cream into the pudding mixture until fully combined.
10. Slice the cooled cream puffs in half and pipe or spoon the filling into the bottom halves. Replace the tops and dust with powdered sugar before serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Add a teaspoon of coffee or almond extract to the filling for a different flavor profile.
• Top with melted chocolate or chocolate ganache for a decadent twist.
• Use a pastry bag with decorative tips to pipe the filling for a professional presentation.
• Substitute whipped cream with stabilized whipped cream for longer-lasting puffs.

Serving Suggestions