Recipe By Shellie Wendel
Published Jan 28th
Cream Puffs
Prep 30m Cook 25m Additional - Ready In 55m
Servings 20 to 25 cream puffs Calories 189.7

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

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  2. 2 Preheat oven to 425 degrees F (220 degrees C).
  3. 3 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.
  4. 4 Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  5. 5 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
  • Carbohydrate 15.2 g
  • Cholesterol 76.9 mg
  • Fat 13.3 g
  • Fiber 0.2 g
  • Protein 2.9 g
  • Saturated Fat 8 g
  • Sodium 230.6 mg
  • Sugar 8 g


  1. This recipe is fabulous IF you read the comments of how to successfully make them. If you don't read the comments you will end up with beautiful cream puffs that deflate while cooling. Here's how the directions should read: 1. Place the butter and water in a heavy saucepan over medium heat and bring to - Read more ...
  2. Awesome recipe and so easy with such elegant results. I've made this recipe more times than I can count, and haven't changed a thing, except making the prep easier. No need to cool the water/butter mixture. Put the hot liquid into your mixer bowl and dump all 4 eggs in at once and mix IMMEDIATELY - Read more ...
  3. This was a very good, easy recipe - my only gripe (therefore 4 stars) is that I had to read all the reviews to get it right b/c the instructions were somewhat lacking. I added about 2 tsp of vanilla and 1 tblsp of sugar to the puff batter, and reduced the eggs to 3 - Read more ...
  4. I have a comment and a question. The cream is awesome to say the least, however please tell me where I went wrong. My shells did not rise much at all so I could not fill them. I had to use one for the bottom and one for the top. Also, I baked them on - Read more ...
  5. The ingredients for the recipe were acceptable, it was the directions that lacked proper instructions. Cream puffs need to be thoroughly dried out or they will fall and be soggy. After making one batch of soggy puffs I did a little research in order to have success the second time around. When finished baking, poke - Read more ...
  6. Wonderful recipe! Very light and delicious. A tip, though, for this and all cream puff recipes: After baking is finished, turn off the oven, crack the door open with a towel or potholder, and let stand in the oven for about an hour. This prevents them from sagging!
  7. This was so simple I have to say! And the cream filling is to die for, I added a little almond extract to mine. I brought this to work, and boy do they just think I'm the next best thing! If you've never made these before, a trick I used was to pipe the dough - Read more ...
  8. Simply delicious. Very easy to prepare. To cut down on clean up and to make filling the cream puffs a snap, put the pudding mix, milk and cream in a zip top bag. Shake and massage the mixture until uniform, then place in the refrigerator to set (this takes about 15 minutes or so). Once - Read more ...
  9. Well.. all the reviews say its amazing! I'm a good cook but I have no idea what happened. Very disappointed. The puffs turned into mush, they never did puff or dry, instead they fried in the oven. WHAT WENT WRONG?!?! HELP!