Vanilla Cream Puffs Recipe
Vanilla Cream Puffs Recipe photo by Taste of Home

Vanilla Cream Puffs Recipe

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In his Raleigh, North Carolina kitchen, Mike Kennon turns out batches of these yummy morsels! "The puffs are filled with a tasty almond-vanilla cream, and there's a hint of cinnamon in the chocolate glaze," he says.
TOTAL TIME: Prep: 40 min. + chilling Bake: 30 min. + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + chilling Bake: 30 min. + cooling
MAKES: 12 servings


  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1-1/2 cups cold milk
  • 1 package (5.1 ounces) instant vanilla pudding mix
  • 1/2 to 1 teaspoon almond extract
  • 2 cups heavy whipping cream, whipped
  • 6 tablespoons semisweet chocolate chips
  • 1-1/2 teaspoons shortening
  • 3/4 teaspoon corn syrup
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 each) equals 362 calories, 27 g fat (16 g saturated fat), 150 mg cholesterol, 349 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a large saucepan, bring 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.
  2. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  3. Drop by 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs.
  4. In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops.
  5. In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Vanilla Cream Puffs in Taste of Home August/September 2002, p65

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jun. 24, 2013

"My husband has been a professional chef for 40 years and we made this recipe and it turned out fantastic! To the review about the "egg" flavor - you did not beat the dough long enough. You need to incorporate the eggs better? This recipe will definitely go in our recipe box for keeps!"

Reviewed Mar. 16, 2012

"Made this many many times. Is always a hit where ever we go and my families favorite"

Reviewed Feb. 6, 2011

"I've been making cream puffs for 40 years. They've never tasted 'eggy'. My recipe is baked at 400 degrees for 18 minutes and then decreases to 325 for 15 additional minutes. When removed from the oven poke puffs through the top with a long toothpick or skewer -- this will release the steam from the puff and reduce the moisture inside."

Reviewed Sep. 5, 2010

"Ok, I made this recipe last night with a friend, we followed the recipe exactly as explained here, and the creampuff itself, not the filling, tasted like eggs. That was all you could taste and it was gross! Other recipes for cream puffs don't list 4 eggs...the egg flavor was overpowering"

Reviewed Jun. 8, 2008

"Can this be frozen and used the next day?"

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