Vanilla Cream Puff Pastries
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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
- ½ 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.
Notes
Tips, Tricks & 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 & 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!Nutrition
Calories: 220kcal
Private Notes
Servings: 6 servings
Calories: 220kcal
