Vanilla Cream Puff Pastries

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Vanilla Cream Puff Pastries

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

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
A puff pastry tart filled with cream, topped with whipped cream and a raspberry, is cut in half, with more tarts and raspberries in the background.

How To Make Vanilla Cream Puff Pastries

Ingredients on a marble surface: a block of pastry dough, an egg, two measuring cups of milk, a bowl of flour, bowls of blackberries and raspberries, and a bunch of fresh mint.

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
Puff pastry rounds topped with whipped cream, fresh raspberries, blackberries, and mint leaves, arranged on a cooling rack.

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.

A sheet of dough with large circles cut out, a knife, and two round metal cutters on a marble surface.

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

A baking tray lined with parchment paper holds six evenly spaced, unbaked round pastry shells on a marble surface.

Place whole rounds on a parchment-lined baking sheet.

Brush lightly with beaten egg.

A pastry brush applies egg wash to a round piece of unbaked pastry dough on a parchment-lined baking sheet.

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).

A baking tray lined with parchment paper holds six unbaked round pastry shells coated with an egg wash on a marble countertop.

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

A baking sheet lined with parchment paper holds six circular, unbaked pastry shells brushed with egg wash, placed on a marble countertop.

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.

  • A glass bowl with white flour is held above an empty metal mixing bowl on a marble countertop; a whisk with a red handle lies nearby.
  • A measuring cup pours milk into a mixing bowl containing flour and butter, with a whisk placed nearby on a marble countertop.
  • A stainless steel mixing bowl with a yellow batter inside, next to a metal whisk with a red handle on a white marble surface.

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

  • A stainless steel bowl filled with whipped cream sits on a white marble surface.
  • Two metal bowls on a marble surface; one contains whipped cream, and the other contains a yellow custard mixture.
  • Two metal bowls on a marble surface; one contains whipped cream and the other has a mixture of whipped cream and a yellow batter.
  • Two metal bowls sit on a marble surface, each containing a creamy white mixture, with one bowl positioned near the top left corner and the other in the center.

Chill until ready to use.

3. Assemble:

Spoon or pipe vanilla cream into each cooled pastry cup.

Four round pastry shells filled with creamy custard are arranged on a parchment-lined baking sheet, viewed from above.

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

Six small pastry tarts filled with cream and topped with a swirl of whipped cream, arranged on a wire cooling rack.
Mini pastry tarts with whipped cream, raspberries, blackberries, and mint leaves are arranged on a cooling rack.

Frequently Asked Questions (FAQ)

Q: Can I make the pastry cups ahead of time?

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

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

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

Q: Can I freeze the assembled pastries?

A: Not recommended. The puff pastry will lose its crispness and the cream may separate. You can freeze unfilled pastry shells, then crisp them in the oven before filling.

Q: What can I use instead of whipped cream?

A: You can use stabilized whipped topping or mascarpone mixed with a bit of cream for a thicker texture.

Mini pastry tarts topped with whipped cream, fresh raspberries, blackberries, and mint leaves are arranged on a cooling rack.

Vanilla Cream Puff Pastries

Print Recipe
Puff pastry rounds topped with whipped cream, fresh raspberries, blackberries, and mint leaves, arranged on a cooling rack.
Prep Time:20 minutes
Cook Time:15 minutes
Chill Time:15 minutes
Total Time:50 minutes

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

Instructions

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.

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.

Assemble:

  • Spoon or pipe vanilla cream into each cooled pastry cup.
  • Top with piped whipped cream, fresh berries, and mint sprigs.
Servings: 6 servings
Calories: 220kcal
Round puff pastry tartlets filled with cream, topped with whipped cream, fresh raspberries, blackberries, and mint leaves, arranged on a wire cooling rack.

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