Easy Cream Puffs Recipes

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Easy Cream Puff Cake image

Serve up something sweet and simple to prepare with our Easy Cream Puff Cake recipe. Our yummy Easy Cream Puff Cake takes only 20 minutes to prep.

Provided by My Food and Family

Categories     Home

Time 1h57m

Yield 16 servings

Number Of Ingredients 10

1/2 cup butter
1 cup water
1 Tbsp. sugar
1 cup flour
4 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2-1/2 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 oz. BAKER'S Semi-Sweet Chocolate
Fat17 g
SaturatedFat11 g
TransFat0 g
Cholesterol80 mg
Sodium290 mg
Carbohydrate24 g
Fiber0 g
Sugar16 g
Protein5 g


  • Heat oven to 400°F.
  • Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
  • Add eggs, 1 at a time, beating with mixer after each addition until all ingredients are well blended. Spread onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Bake 32 to 37 min. or until golden brown. (Dough will puff up along sides of baking dish). Cool completely.
  • Meanwhile, mix cream cheese and milk in medium bowl until blended. Add pudding mixes; beat 2 min. Refrigerate until ready to use.
  • Spread pudding mixture over cream puff crust just before serving; top with COOL WHIP.
  • Melt chocolate as directed on package; drizzle over dessert.


Cream Puffs image

These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 10

Number Of Ingredients 15

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal™ all-purpose flour
4 eggs
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 cup milk
1 teaspoon rum extract
1 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 cups whipping cream
Powdered sugar
2 cups whipping cream
1/4 cup granulated or powdered sugar
1 teaspoon peppermint extract
5 or 6 drops red or green food color
Carbohydrate26 g
Cholesterol165 mg
Fiber0 g
Protein6 g
SaturatedFat16 g
ServingSize1 Serving
Sodium260 mg


  • Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
  • On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
  • Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.


Classic Cream Puffs image

The foundation of the perfect cream puff is light, airy pâte à choux, which is made with eggs, flour, and butter. Once the cream puffs are shaped and baked, they're filled with a rich homemade pastry cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes about 28

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs
No-Fuss Pastry Cream


  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  • In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  • Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  • For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
  • Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
  • Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.


Cream Puff Shells image

Talk about convenience! Just one easy batch of this mouthwatering recipe from our Test Kitchen yields 16 buttery cream puff shells that freeze beautifully for up to 3 months-and that's just about the whole summer! They thaw in minutes and taste as yummy as the day you baked them...we promise!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 cream puff shells.

Number Of Ingredients 7

1-1/4 cups water
3/4 cup butter
1/4 teaspoon salt
1-1/4 cups all-purpose flour
5 eggs
2 tablespoons milk
1 egg yolk
Calories 139 calories
Fat11g fat (6g saturated fat)
Cholesterol103mg cholesterol
Sodium145mg sodium
Carbohydrate8g carbohydrate (0 sugars
Fiber0 fiber)
Protein3g protein.


  • In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze for up to 3 months., To use frozen cream puff shells: Remove from the freezer 15 minutes before filling.


Cream Puffs image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 30 servings

Number Of Ingredients 9

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs, plus 1 egg for egg wash
2 cups heavy cream
2 tablespoons sugar
1/4 teaspoon vanilla


  • To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
  • To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
  • Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.


Cream Puffs I image

Puff pastry with a custard cream filling. Garnish with melted chocolate or a dusting of confectioners' sugar.

Provided by MYFBIL

Categories     World Cuisine Recipes     European     French

Time 1h30m

Yield 10

Number Of Ingredients 11

½ cup white sugar
5 tablespoons all-purpose flour
1 pinch salt
2 cups milk
2 egg yolks, beaten
1 teaspoon vanilla extract
½ cup shortening
1 cup water
1 cup all-purpose flour
1 pinch salt
4 eggs
Calories255 calories
Carbohydrate25.1 g
Cholesterol120.4 mg
Fat14.4 g
Fiber0.4 g
Protein6.4 g
SaturatedFat4.1 g
Sodium81.2 mg
Sugar12.5 g


  • For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
  • Preheat oven to 450 degrees F (230 degrees C).
  • For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
  • Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.


Cream Puffs image

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Time 55m

Yield 20

Number Of Ingredients 8

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs
Calories189.7 calories
Carbohydrate15.2 g
Cholesterol76.9 mg
Fat13.3 g
Fiber0.2 g
Protein2.9 g
SaturatedFat8 g
Sodium230.6 mg
Sugar8 g


  • Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

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Estimated Reading Time 3 mins

  • Ingredients/Tools. Print this recipe here if you like. Ingredients: 1/2 cup of water (120ml) 1/4 cup of unsalted butter (55g) 1/4 tsp. of salt (1.5g)
  • Add, Stir, Boil. First let's preheat the oven to 400 degrees F. (204 C). Now let's turn on the stove top to medium heat, then add our water, butter, and salt to a pot.
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