Quick Description:
These Cream-filled Pastries are light, airy puff pastries filled with rich, homemade vanilla cream. They’re easy to make and perfect for a sweet snack, dessert, or special occasion treat. The combination of crispy pastry and creamy filling is absolutely irresistible!
Servings & Timing:
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: 1 hour
- Servings: 6 pastries
Ingredients List:
For the Pastry:
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
For the Cream Filling:
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch (for thickening)
- 2 teaspoons vanilla pudding mix (optional, for extra thickness)
For Topping:
- Powdered sugar (for dusting)
Instructions:
1. Make the Pastry:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium-high heat.
- Once the butter is melted, add flour all at once, stirring quickly to form a dough. Continue to cook for about 2 minutes, stirring constantly, until the dough pulls away from the sides of the pan.
- Remove from heat and let the dough cool for 1–2 minutes.
- Add the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy.
- Transfer the dough to a piping bag with a large round tip or a zip-top bag with the tip cut off.
2. Shape and Bake the Pastries:
- Pipe the dough onto the prepared baking sheet into small mounds (about 2–3 inches in diameter), spacing them about 2 inches apart.
- Bake in the preheated oven for 25–30 minutes, or until the pastries are golden brown and puffed.
- Once baked, turn off the oven, crack the oven door slightly, and allow the pastries to cool in the oven for 5–10 minutes. This helps prevent the puffs from collapsing.
3. Make the Cream Filling:
- In a medium saucepan, combine heavy cream, powdered sugar, and vanilla extract. Heat over medium heat until it just begins to simmer.
- In a small bowl, whisk together the cornstarch and a little cold water to form a slurry.
- Slowly add the slurry into the simmering cream mixture, whisking constantly until it thickens (about 2–3 minutes). If using vanilla pudding mix, add it now to help thicken the mixture further.
- Once thickened, remove from heat and let the cream cool to room temperature.
4. Assemble the Pastries:
- Once the pastries have cooled completely, use a sharp knife or small serrated knife to cut a small slit in the side of each puff.
- Use a piping bag to fill each pastry with the cooled cream filling, or spoon the filling into each pastry.
- Arrange the filled pastries on a serving platter.
5. Dust and Serve:
Serving Suggestions:
- Serve as a sweet dessert after dinner or as a treat with afternoon tea.
- Garnish with fresh berries for an extra touch of color and flavor.
- Pair with a strong cup of coffee or tea to balance the sweetness.
Why This Recipe Works:
- The puff pastry is light and crispy on the outside, with a soft interior that holds the creamy filling beautifully.
- The vanilla cream filling is rich and smooth, with just the right level of sweetness.
- Piping the dough ensures consistent size and even baking, resulting in a perfectly puffed pastry.
Enjoy these Cream-filled Pastries as a delightful and indulgent treat that’s sure to impress at any gathering or satisfy your sweet cravings!
