Best 7 Pan Cream Puff Recipes

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Indulge in the delightful journey of creating delectable cream puffs, a classic French pastry, with our comprehensive guide. This article offers a collection of three exceptional cream puff recipes, each promising a unique taste experience. Embark on a culinary adventure as you discover the secrets of making the perfect choux pastry, the foundation of these irresistible treats. Learn the art of piping the dough to achieve those signature round shapes, and explore the diverse filling options, from classic whipped cream to rich chocolate ganache and luscious pastry cream. Whether you prefer a traditional presentation or a creative twist, our recipes cater to all palates and skill levels. Prepare to impress your loved ones and satisfy your sweet cravings with these heavenly cream puffs.

Let's cook with our recipes!

HOW TO MAKE CREAM PUFFS



How to Make Cream Puffs image

Cream puffs make me giddy. As I was sitting at my kitchen table eating one yesterday, I actually started laughing with joy.

Categories     dessert     main dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 18

FOR THE PASTRY CREAM:
3 c. Whole Milk, Divided
1/4 c. Cornstarch
1 tbsp. Unbleached All-purpose Flour
4 Egg Yolks
3/4 c. Sugar
1/4 tsp. Kosher Or Fine Sea Salt
1/2 Vanilla Bean
4 tbsp. Unsalted Butter, Room Temperature
FOR THE CREAM PUFF SHELLS (CHOUX PASTRY):
1 c. Water
1/2 c. Unsalted Butter
1/4 tsp. Kosher Or Fine Sea Salt
1 c. Unbleached All-purpose Flour
4 Eggs, Or As Needed
FOR THE SWEETENED WHIPPED CREAM:
3/4 c. Heavy Whipping Cream
2 tbsp. Granulated Sugar

Steps:

  • For the pastry cream:In a large bowl, whisk 1/4 cup milk, cornstarch, flour, and egg yolks. Set aside.Combine remaining 2 3/4 cups milk, sugar, and salt in a medium saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and vanilla pod to the pan. Heat over medium-high heat until boiling. Remove from heat. Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour the egg mixture back into the pan. Heat on medium heat, constantly stirring, until the mixture comes to a boil. Boil for 30 seconds then remove from heat. Pour the mixture through a fine sieve placed over a bowl. Once the cream has gone through the sieve, stir in the butter until melted and combined.Press a piece of plastic wrap directly onto the surface of the cream and refrigerate until chilled, several hours. Whisk before using. For the cream puff shells (choux pastry):Preheat oven to 425ºF. Line cookie sheet with parchment paper. In a medium saucepan, heat water, butter, and salt until mixture comes to a rolling boil over medium-high heat. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium-high heat. Stir continuously for 2-3 minutes until dough is smooth, shiny, and is pulling away from the edges of the pan. Place dough into a bowl of an electric mixer and let cool for 5 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat until egg is fully incorporated. After the third egg, the mixture will start to look fluffy when beaten. Before adding the fourth egg, check the batter. Lift a silicone spatula with the batter over the bowl. If the batter hangs off the spatula in a V-shape, there's no need to add the final egg. If not, add the egg and beat until fluffy. Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe the batter into 12 rounds on the prepared cookie sheet. With a wet finger, tap down any peaks on top. Bake for 15 minutes, then lower the heat to 350ºF and bake for 15 minutes more. The batter should have risen and puffed. Turn off the oven, crack the door, and let the puffs rest in the oven for 20 minutes. Remove the puffs from the oven, gently lift off of the sheet, and place on a wire cooling rack. Pierce the side of each with a paring knife to allow steam to release. Let cool completely before filling.For the sweetened whipped cream:Whip the cream until soft peaks form. Add the sugar and continue whipping the cream until stiff peaks form. To assemble the cream puffs:Whisk the cooled pastry cream. Fold in the whipped cream until combined. Place cream in a piping bag fitted with a large star tip. Cut the cream puffs in half. Pipe the cream generously on the bottom half. Place the top half on the cream. Dust with powdered sugar. (Alternately, spoon the cream into the cut shell.)Best served soon after filling, cream puffs may be stored in the refrigerator. Dust with powdered sugar just before serving.

CLASSIC CREAM PUFFS



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

Steps:

  • 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 PUFFS



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

Steps:

  • 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.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g

CREAM PUFF DESSERT



Cream Puff Dessert image

I took this rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter. -Lisa Nash, Blaine, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 13

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
3-1/2 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup chocolate ice cream topping
1/4 cup caramel ice cream topping
1/3 cup chopped almonds

Steps:

  • In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.

Nutrition Facts : Calories 381 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 354mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 8g protein.

VANILLA CREAM PUFF DESSERT



Vanilla Cream Puff Dessert image

Inspired by classic cream puffs, this recipe is a wonderful treat. I've served it at Cub Scout banquets, birthday parties and holidays. I'm a regular baker, and this dessert is one of my all-time favorites. -Denise Wahl, Homer Glen, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 15 servings.

Number Of Ingredients 12

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
2-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
TOPPING:
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate syrup

Steps:

  • In a large saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Continue beating until smooth and shiny. Remove from the heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. , Pour into a greased 15x10x1-in. baking pan. Bake at 400° until puffed and golden brown, 28-30 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread whipped topping over filling. Store in the refrigerator. Just before serving, drizzle with chocolate syrup.

Nutrition Facts : Calories 248 calories, Fat 17g fat (11g saturated fat), Cholesterol 95mg cholesterol, Sodium 273mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 0 fiber), Protein 5g protein.

CREAM PUFFS IN A PAN



Cream Puffs in a Pan image

This so easy and so much simpler than making individual ones.

Provided by Jan Marks

Categories     Other Desserts

Time 30m

Number Of Ingredients 10

1 c water
1 stick butter
1 c flour
4 eggs
1 oz 8 oz cream cheese softened
2 small pkgs instant vanilla pudding
4 c milk
12 oz cool whip
hersheys chocolate syrup
DIRECTIONS:

Steps:

  • 1. Bring water and butter to a rapid boil. Add 1 cup flour and beat with a fork. Mixture will mound like dough.
  • 2. Turn into mixing bowl and add the eggs, one at a time and beat well after each one.
  • 3. Spread on a well-greased 11 x 15 inch jelly roll pan. Bake at 350 degrees for 25-30 minutes or until lightly browned. Press down some if it mounds in the middle. Cool.
  • 4. Cream softened cream cheese with the pudding and milk. Spread over puff pastry. Top with Cool Whip and then drizzle approximately 1/2 can of Hershey syrup, lengthwise over the dessert. (I only used about 1/4 cup drizzling over top.)

CREAM PUFFS



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

Steps:

  • 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.

Tips:

  • Use high-quality ingredients for the best results.
  • Make sure your oven is properly preheated before baking.
  • Do not open the oven door during baking, as this will cause the cream puffs to collapse.
  • Let the cream puffs cool completely before filling them.
  • Serve the cream puffs immediately, or store them in an airtight container in the refrigerator for up to 2 days.

Conclusion:

Cream puffs are a delicious and versatile dessert that can be enjoyed by people of all ages. They are relatively easy to make, and with a little practice, you can create perfect cream puffs every time. With so many different variations, there is sure to be a cream puff recipe that everyone will love. So next time you are looking for a special dessert, give cream puffs a try. You won't be disappointed!

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