Vanilla Cream Puff Pastries

Vanilla Cream Puff Pastries are one of those desserts that look impressively fancy yet are surprisingly simple to make at home.

Each bite has that classic contrast with flaky pastry on the outside, creamy filling inside, and it always feels like something you’d pick up from a bakery display case.

The pastry shells bake into perfect little puffs, and the vanilla filling adds a sweet, creamy center that tastes incredibly satisfying without being heavy.

Whether you’re hosting a brunch, planning a dessert platter, or just because you want something delicious and pretty, these cream puffs never disappoint.

Scroll down for the recipe, but be sure to check out the tips first. They’re simple, helpful, and make each batch a success.

Prep Time: 20 minutes
Cook Time: 12–15 minutes
Additional Chill Time: 15–30 minutes
Total Time: ~50 minutes
Yield: 6 pastry cups

Why You’ll Love This Recipe

This dessert seems light and looks luxurious without too much effort or time in the kitchen.

They chill well, transport easily, and fit into almost any type of celebration. You can dress them up with powdered sugar, chocolate drizzle, or fruit, or keep them classic and simple.

If you love desserts that feel special but don’t require a mountain of ingredients or time in the kitchen, these cream puffs are a wonderful recipe to have on repeat. They’re a group favorite and incredible year-round!

Nutrition Facts (per 1 filled pastry cup)

• Calories: 220
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 110mg
• Total Carbohydrates: 18g
• Dietary Fiber: 1g
• Sugars: 7g
• Protein: 2g

How To Make Vanilla Cream Puff Pastries

Ingredients:

For the pastry cups:

• 1 sheet puff pastry, thawed but still cold
• 1 egg, beaten (for egg wash)

For the filling:

• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk
• 1/2 cup heavy cream (whipped to soft peaks)

For topping:

• Fresh berries (raspberries, blackberries, etc.)
• Whipped cream (from a piping bag for prettiness)
• Fresh mint leaves

Step-by-Step Guide

1. Prepare the pastry cups:

Preheat oven to 400°F (200°C)

Roll out puff pastry slightly on a lightly floured surface

Cut out rounds using a 2.5–3 inch cookie or biscuit cutter.

Cut half of those rounds again with a smaller cutter (like 1.5 inches) to create rings.

Place whole rounds on a parchment-lined baking sheet.

Brush lightly with beaten egg.

Place a ring on top of each base and brush the top ring with egg wash too (avoid brushing the sides to allow full puffing).

Prick the center (not the ring) lightly with a fork to prevent too much puffing inside.

Bake for 12–15 minutes or until golden and puffed.

Let cool completely. If the center puffs up too much, press it down gently with a spoon once cooled.

2. Make the filling:

Whisk the pudding mix with 1 cup cold milk until smooth and thickened.

Fold in the whipped cream for a lighter, mousse-like texture.

Chill until ready to use.

3. Assemble:

Spoon or pipe vanilla cream into each cooled pastry cup.

Top with piped whipped cream, fresh berries, and mint sprigs.

Tips, Tricks and Storage

• Don’t Open the Oven Door Early: Cream puffs need steam to rise. Opening the oven too soon can cause them to collapse.
• Let the Pastries Cool Completely: Filling them while warm makes the shells soggy. Give them time to cool so the texture stays crisp.
• Use Cold Milk & Cream for the Filling: Cold milk and cream whip better, helping the mixture stay thick and fluffy.
• Dust Before Serving: A simple sprinkle of powdered sugar makes them instantly look bakery-ready. You can also drizzle with chocolate or add your favorite pieces of fruit!
• Storage: Store assembled cream puffs in the refrigerator for up to 2-3 days. You can freeze unfilled pastry shells, then crisp them in the oven before filling. It’s not recommended to freeze assembled pastries as the puff pastry will lose its crispness, and the cream may separate.

Substitutions and Variations

These cream puffs are easy to personalize, so feel free to play with toppings and flavors that you love.

You can switch out the vanilla filling for chocolate, lemon, caramel, or even a fruity cream.

Add fresh berries inside for an extra burst of flavor, or drizzle the tops with melted chocolate.

Instead of whipped cream, you can use a stabilized whipped topping or mascarpone mixed with a bit of cream for a thicker texture.

Mini versions make great party bites, but larger puffs can be served individually with whipped cream and fruit.

A little creativity goes a long way, and every variation adds a tasty twist!

Frequently Asked Questions

Q: Can I make the pastry cup shells ahead of time?

Yes! Bake the pastry shells up to 1 day ahead. Store in an airtight container at room temperature. Fill them shortly before serving for the best texture.

Q: How do I keep the filling from being runny?

Use cold ingredients and give the cream enough time to chill before assembling.

Q: Can I use homemade pastry cream instead of pudding mix?

Absolutely. A traditional vanilla pastry cream will work great and provide a richer flavor, though it takes longer to prepare.

Q: What can I serve these with?

Serve these cream puffs chilled with a dusting of powdered sugar or a drizzle of chocolate. They also pair beautifully with fresh berries, ice cream, or a cup of coffee.

Want other easy but impressive desserts? Try our No Bake Peppermint Hot Chocolate Cheesecake or the popular Dubai Chocolate Cups for your next craving. They’re simple to create and super tasty!