There is something undeniably delightful about Cream Puffs with Vanilla Almond Filling Recipe that makes it a timeless treat — light, airy pastry shells filled with a luscious blend of vanilla and almond-flavored cream. This recipe brings together simple ingredients into a show-stopping dessert that feels both elegant and approachable. Whether you’re impressing guests or indulging on a cozy afternoon, these cream puffs embody pure joy in every bite.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect cream puffs. Each component, from butter to almond extract, plays a crucial role in creating the ideal balance of texture, flavor, and aroma that makes this dish so special.
- 1 cup water: Provides the necessary moisture for a tender yet crisp pastry shell.
- 1/2 cup salted butter: Adds richness and helps create that flaky, golden crust.
- 1/8 tsp salt: Enhances the subtle flavors in the dough without overpowering.
- 1 cup all-purpose flour: The structure of our pastry relies on good quality flour to puff up perfectly.
- 4 eggs: Eggs create the airy lift that turns dough into delicate puffs.
- 1 package vanilla instant pudding: Acts as the creamy base of the luscious filling.
- 1 cup heavy whipping cream: Whipped to fluffy perfection, giving the filling its dreamy texture.
- 1 tsp almond extract: Imparts a fragrant, nutty note that makes this filling extra special.
- 1 ¼ cups milk: Used to prepare the pudding, adding creaminess and balance.
How to Make Cream Puffs with Vanilla Almond Filling Recipe
Step 1: Heat Your Base
Start by combining water, salted butter, and salt in a medium saucepan over medium heat. Bring this mixture to a boil. This step melts the butter and infuses the water with flavor, setting the stage for your pastry dough to develop that perfect texture.
Step 2: Form the Dough
Remove the saucepan from heat and immediately stir in the flour all at once with a wooden spoon. Vigorously mix until the dough forms a smooth ball that pulls away from the sides of the pan. This crucial technique cooks out excess moisture and builds the structure needed to hold the puff shape during baking.
Step 3: Incorporate the Eggs
Beat in the eggs one at a time, making sure each one is fully combined before adding the next. The dough will transition from dense to glossy and smooth as the eggs work their magic on the texture. Let the dough cool slightly before moving on.
Step 4: Bake the Puffs
Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet with a light grease and flour dusting or parchment paper. Drop the batter by heaping tablespoons into about 10 large mounds. Bake for 35 to 40 minutes until the cream puffs are golden brown. When done, turn off the oven and let them sit inside for an additional 15 minutes to finish drying out, then cool completely on a wire rack.
Step 5: Whip Cream to Perfection
Pour the heavy whipping cream into a mixing bowl and beat on high speed for 3 to 4 minutes until it becomes soft and pillowy. Using a stand mixer for this step helps achieve stable peaks that will lighten the pudding mixture beautifully.
Step 6: Prepare the Filling
Make the vanilla instant pudding mix according to package directions, substituting 1 ¼ cups milk instead of the full amount for a thicker consistency. Gently fold in the whipped cream and almond extract until the filling is smooth and airy with a delicate nutty flavor.
Step 7: Assemble Your Cream Puffs
Once the pastry shells are cool, slice them in half and generously spoon in the vanilla almond cream mixture. You can serve them immediately for the freshest texture or chill them briefly to let the flavors meld. This step reveals just how rewarding the Cream Puffs with Vanilla Almond Filling Recipe is.
How to Serve Cream Puffs with Vanilla Almond Filling Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of melted chocolate elevates the presentation instantly, adding a hint of sweetness and visual appeal. Toasted slivered almonds sprinkled on top echo the almond flavor inside and add a delightful crunch.
Side Dishes
Pair cream puffs with fresh berries or a vibrant fruit compote to bring bright acidity that balances the rich filling. A cup of strong coffee or fragrant tea complements the dessert beautifully, turning an afternoon treat into a cozy moment.
Creative Ways to Present
For a show-stopping dessert, arrange the cream puffs into a croquembouche tower and tie with ribbons for celebration vibes. Alternatively, serve each puff in elegant mini dessert plates with edible flowers for a romantic touch that impresses with minimal fuss.
Make Ahead and Storage
Storing Leftovers
Store any leftover cream puffs with filling in an airtight container in the refrigerator for up to 2 days. Be aware that the pastry shells may soften slightly, but the flavors remain intact and delicious.
Freezing
You can freeze unfilled cream puff shells in a sealed container or freezer bag for up to one month. When ready, thaw at room temperature and fill with the prepared vanilla almond cream just before serving to keep them fresh and fluffy.
Reheating
Avoid reheating filled cream puffs as the filling may separate or melt. Instead, gently warm unfilled puff shells in a 300-degree oven for 5 to 7 minutes to refresh their crispness before filling them up.
FAQs
Can I use fresh vanilla instead of instant pudding?
Absolutely! You can make a homemade vanilla custard or pastry cream in place of instant pudding if you prefer fresh ingredients. Just be sure it’s thick enough to hold shape when folded with whipped cream.
What if I don’t have almond extract?
No worries! You can omit almond extract or substitute with a tiny splash of vanilla extract. The cream puffs will still be delicious but with a slightly different flavor profile.
How do I prevent cream puffs from deflating?
Make sure to bake them long enough until they are deep golden and feel light to the touch. Also, resist opening the oven during the first 30 minutes of baking. Letting them cool inside the oven with the door ajar finishes drying for extra stability.
Can I make mini cream puffs instead?
Yes! Using a teaspoon to drop the batter creates smaller, bite-sized puffs. Adjust baking time to about 20-25 minutes, checking often for that beautiful golden color.
Is it possible to prepare the filling a day ahead?
Definitely. You can prepare the vanilla almond filling a day in advance and keep it covered in the fridge to allow the flavors to deepen. Just give it a gentle stir before filling your cream puffs.
Final Thoughts
There is something truly magical about mastering this Cream Puffs with Vanilla Almond Filling Recipe. The joy of biting into a crisp shell bursting with creamy, fragrant filling is unbeatable. So grab your ingredients, embrace the process, and treat yourself and those you love to a classic dessert that never fails to delight.
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Cream Puffs with Vanilla Almond Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 large cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Light and airy cream puffs filled with a smooth vanilla pudding and whipped cream mixture, flavored with a hint of almond extract. Perfect for a delightful dessert or elegant teatime treat, these cream puffs feature delicate choux pastry shells baked to golden perfection and filled with a luscious, creamy filling.
Ingredients
For the Pastry Shell:
- 1 cup water
- 1/2 cup salted butter
- 1/8 tsp salt
- 1 cup all-purpose flour
- 4 eggs
For the Cream Puff Filling:
- 1 package vanilla instant pudding mix
- 1 cup heavy whipping cream
- 1 tsp almond extract
- 1 1/4 cups milk
Instructions
- Heat Liquid Mixture: In a medium saucepan over medium heat, combine water, butter, and salt. Heat until the mixture comes to a boil.
- Make Dough: Remove the saucepan from the heat. Using a wooden spoon, vigorously stir in all the flour at once until the mixture forms a ball and pulls away from the sides of the pan.
- Add Eggs: Add the eggs one at a time, beating thoroughly after each addition, until the dough is smooth and satiny. Allow the dough to cool slightly.
- Preheat and Prepare Baking Sheet: Preheat the oven to 400°F (200°C). Lightly grease and flour a large cookie sheet or line it with parchment paper.
- Form and Bake Pastry Shells: Drop the dough by heaping tablespoons into 10 mounds for large puffs. Bake for 35-40 minutes or until golden brown. Then, turn off the oven and leave the puffs inside for an additional 15 minutes to dry out. Cool on a wire rack.
- Beat Whipping Cream: Pour the heavy whipping cream into a mixing bowl and beat on high speed for about 3-4 minutes until pillowy whipped cream forms. Use a stand mixer if available.
- Prepare Pudding: Prepare the vanilla instant pudding according to package directions, substituting the recommended milk quantity with 1 1/4 cups milk for a thicker consistency.
- Combine Filling: Fold the whipped cream and almond extract gently into the prepared pudding using a spatula. Mix by hand until fully incorporated.
- Fill Pastry Shells: Once the pastry shells are completely cool, cut them in half horizontally and spoon or pipe the cream filling inside.
- Serve or Store: Serve the cream puffs immediately or refrigerate or freeze them for later enjoyment.
Notes
- This recipe yields 8-10 large cream puffs; for smaller puffs, use 15-20 mounds of dough.
- Be sure to fully cool the pastry shells before filling to prevent sogginess.
- If you do not have almond extract, vanilla extract can be used as a substitute.
- Leftover filled cream puffs should be consumed within 2 days if refrigerated.
- For crispier shells, avoid opening the oven while baking.
