Cream Dream Puffs

 These classic cream puffs feature light, airy pastry shells filled with a rich, silky vanilla cream. Perfect for an elegant dessert that’s easier to make than it looks!

For the Pastry Shells (Choux Pastry):

• 1 cup water

• ½ cup (1 stick / 8 tablespoons) unsalted butter

• 1 teaspoon granulated sugar

• ¼ teaspoon salt

• 1 cup all-purpose flour

• 4 large eggs, at room temperature

• 1 teaspoon vanilla extract

For the Vanilla Cream Filling:

• 1 (3.4 oz) package instant vanilla pudding mix

• 1 pint (2 cups) heavy whipping cream, cold

• ⅓ cup whole milk, cold

For Serving:

• Powdered sugar, for dusting

Instructions

Part 1: Make the Choux Pastry Shells

1. Preheat & Prep: Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.

2. Cook the Dough Base: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a full rolling boil over medium-high heat, ensuring the butter is fully melted.

3. Add the Flour: Reduce heat to low. Immediately add all the flour at once and stir vigorously with a wooden spoon. Cook for 1-2 minutes, stirring constantly, until the mixture forms a smooth ball that pulls away from the sides of the pan. Transfer to a large mixing bowl and let cool for 5-10 minutes.

4. Incorporate the Eggs: Using a hand mixer or stand mixer, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough will look slick at first but will become smooth and thick. Beat in the vanilla extract last. The finished dough should be glossy and hold its shape.

5. Pipe & Bake: Drop the dough by heaping tablespoons onto the prepared sheets, leaving 2 inches between each. You can also pipe them using a piping bag with a round tip for more uniform shapes. Bake for 15 minutes at 400°F.

6. Lower Heat to Finish: Without opening the oven door, reduce the temperature to 350°F (175°C). Continue baking for 15-20 minutes, until the puffs are golden brown, puffed, and sound hollow when tapped. Turn off the oven, crack the oven door open slightly, and let the shells dry inside for 10 minutes.

7. Cool: Transfer shells to a wire rack. Use a sharp knife to make a small slit in the side of each puff immediately to release steam. Let cool completely.

Part 2: Make the Filling & Assemble

1. Make the Cream: In a large bowl, whisk the instant pudding mix with the cold milk for 30 seconds. Add the cold heavy cream. Beat with a mixer on medium-high speed for 2-4 minutes, until thick and spreadable, like whipped cream.

2. Fill the Puffs: Once shells are completely cool, gently split them open or use the slits you made to insert your piping tip. Pipe or spoon the vanilla cream filling generously into each shell.

3. Serve: Dust the filled puffs with powdered sugar just before serving.

Baker's Notes:

• Key to Puff: Don't open the oven door during the first 25 minutes of baking, as this can cause the puffs to collapse.

• Storage: Unfilled shells can be stored in an airtight container for one day. Fill them just before serving to keep the pastry crisp.

• Variation: For chocolate glaze, melt 4 oz of semi-sweet chocolate with ½ cup of heavy cream and dip the tops of the filled puffs.