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Heavenly Boston Cream Puffs Recipe

Heavenly Boston Cream Puffs Recipe
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★★★★★

5.3 from 13 reviews

These Heavenly Boston Cream Puffs are a delightful dessert featuring light and airy choux pastry filled with a rich vanilla pudding and whipped cream filling, topped with a luscious chocolate icing. Perfect for special occasions or as a decadent treat any time.

Ingredients

Scale

For the Puffs

  • ½ cup unsalted butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 large eggs

For the Cream Filling

  • 2 small boxes instant vanilla pudding (3.4 oz each)
  • 1 & 2/3 cups cold whole milk
  • 8 oz (about 2 cups) whipped cream (fresh or tub)

For the Chocolate Icing

  • 1 cup chocolate chips or chopped semisweet chocolate
  • ½ cup heavy cream

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with Silpat or parchment paper to prevent sticking.
  2. Make the Choux Pastry: In a medium saucepan, bring the butter and water to a boil over medium heat. Once boiling, add all the flour at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. Remove from heat and transfer the dough to a mixing bowl. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, until the mixture is smooth and glossy.
  3. Shape and Bake: Drop tablespoonfuls of the dough onto the prepared baking sheet, spacing them apart to allow for expansion during baking. Bake for 20–25 minutes or until the puffs are golden brown and puffed up. Do not open the oven door during baking to prevent collapse. Once baked, remove from oven and allow to cool completely on a wire rack.
  4. Prepare the Cream Filling: In a mixing bowl, whisk together the instant vanilla pudding mix and cold whole milk for about 2 minutes until the mixture thickens. Let the pudding stand for 5 minutes to set. Gently fold in the whipped cream until combined, creating a smooth, creamy filling.
  5. Assemble the Cream Puffs: Slice the cooled cream puffs in half horizontally. Spoon or pipe the vanilla cream filling generously into the bottom halves, then place the top halves back on.
  6. Make the Chocolate Icing: In a small saucepan or microwave-safe bowl, heat the chocolate chips and heavy cream over low heat or in short microwave bursts, stirring frequently until the mixture is smooth and glossy.
  7. Finish and Serve: Drizzle the chocolate icing generously over the filled cream puffs. Serve immediately for the freshest taste, or refrigerate for 1–2 hours to let the flavors meld and the icing set.

Notes

  • Do not open the oven door during baking to prevent the puffs from collapsing.
  • Make sure the cream puffs are completely cooled before slicing to maintain their shape.
  • For best results, use high-quality chocolate for the icing.
  • The filled cream puffs are best served the same day but can be refrigerated for up to 2 days.
  • You can substitute the whipped cream with stabilized whipped cream to help maintain the filling’s texture longer.

Nutrition

Keywords: Boston cream puffs, cream puffs, choux pastry dessert, vanilla pudding filling, chocolate icing dessert

Find it online: https://kitchenbyclara.com/heavenly-boston-cream-puffs-recipe/