Here’s a recipe for Cream Pie Cream Puffs—a delicious and elegant dessert that’s sure to impress your guests!
Ingredients:
For the Pâte à Choux (Pastry Dough):
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs (at room temperature)
For the Cream Pie Filling:
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup instant vanilla pudding mix (for extra thick filling)
For Garnish (optional):
- Powdered sugar for dusting
- Chocolate drizzle or melted chocolate (optional)
Instructions:
1. Make the Pâte à Choux (Pastry Dough):
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cook the dough: In a medium saucepan, combine the butter and water. Bring to a boil over medium heat. Once boiling, add the flour and salt all at once, and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan (about 2-3 minutes). Remove from heat.
- Add eggs: Allow the dough to cool slightly for a minute. Add the eggs, one at a time, mixing well after each addition. The dough should become smooth and glossy.
- Pipe the dough: Transfer the dough to a piping bag fitted with a round tip (or just use a plastic sandwich bag with the tip cut off). Pipe small mounds of dough (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 25-30 minutes, or until golden brown and puffed up. Do not open the oven during the first 20 minutes, as it may cause the puffs to collapse. Once baked, turn off the oven and let the puffs cool inside with the door slightly ajar for 10 minutes. Then transfer them to a wire rack to cool completely.
2. Make the Cream Pie Filling:
- Whip the cream: In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Mix in pudding: In a separate small bowl, mix the instant vanilla pudding mix with about 1/4 cup of milk, just to slightly activate it. Then, fold the pudding mixture into the whipped cream. This will help make the filling even thicker and creamier, giving you a “pie-like” consistency.
3. Fill the Cream Puffs:
- Prepare the puffs: Once the puffs have cooled completely, use a sharp knife to make a small slit in the side of each puff to create an opening.
- Pipe the filling: Using a piping bag or a spoon, carefully fill each cream puff with the vanilla cream filling. Be generous with the filling, as these cream puffs are best when packed with creamy goodness.
4. Garnish and Serve:
- Dust with powdered sugar: Once all the cream puffs are filled, dust them lightly with powdered sugar for a pretty finish.
- Optional chocolate drizzle: For an extra touch, drizzle melted chocolate over the top or dip the tops of the cream puffs in chocolate ganache.
5. Enjoy:
- Serve your Cream Pie Cream Puffs immediately, or store them in the fridge for a few hours to allow the filling to set and the flavors to meld.
Tips:
- Make ahead: The pâte à choux dough can be made ahead and stored in an airtight container for up to 2 days, or frozen for up to a month. The filling is best made right before serving, but you can make it a few hours ahead and keep it chilled.
- Customization: Feel free to switch up the filling by adding flavored extracts (like almond or coconut) or mixing in fruit (like fresh berries) into the whipped cream.
These Cream Pie Cream Puffs are a delightful balance of light, flaky pastry and creamy, sweet filling—perfect for a dessert that looks fancy but is surprisingly easy to make! Would you like any variations or tips on making them?
