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Sometimes, you just need a cream puff. Am I right? I can’t believe I’ve been authoring this food blog for almost 8 years with nary a Cream Puff recipe in sight. Man! My recipe archive needed one, I can tell you that. Cream Puffs are one of my very favorite desserts of all time. The light and fluffy exterior, filled with heavenly pastry cream and topped with a satiny chocolate ganache. These are the features I look for in a great cream puff. They are pretty darn fun to make! My kids and I have tried several recipes over the past few months and have settled on this one as our favorite. I tweaked it just a bit and added my own cream filling and ganache topping. They are divine, my friends. Truly.

Hope some of you get a chance to make them!

Cream Puffs with Chocolate Glaze

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 2 hours

Yield: 30 cream puffs


1/2 cup butter
1 cup water
1 cup flour
4 eggs
dash salt
2 (3.4 ounce) boxes instant vanilla pudding
3 C half and half
1 1/2 C semi sweet chocolate chips
6 Tb heavy whipping cream
1 tsp vanilla
dash salt


1. Preheat your oven to 350 degrees.
2. Into a medium sized sauce pan place the butter and water. Bring to a boil.
3. Stir in the flour and mix with a wooden spoon until the mixture forms a mass in the center of the pan and can easily be removed from the sides of the pan.
4. Remove from the heat and allow to cool for a few minutes.
5. Add the eggs, one at a time, mixing with hand held beaters between each egg.
6. Add the salt and stir well.
7. Spray a cookie sheet with cooking spray and use a 1 1/2 inch scoop to scoop the batter from the sauce pan and on to the sheet.
8. Bake for 20-25 minutes or until the puffs are dry and golden brown.
9. Allow them to cool to room temperature.
10. To make the cream filling, place the pudding and milk into your stand mixer and beat on high for 3-4 minutes. Make sure to scrape the bottom of the bowl several times to make sure that the dry pudding mix doesn't get stuck to the bottom of your bowl.
11. Allow the pudding to sit for a few minutes. It will continue to thicken up for you.
12. Take a serrated knife and cut each of the cream puffs in half.
13. Spoon the cream filling into the bottom half of each cream puff, then top with the other half.
14. To make the chocolate glaze, place the chocolate chips and cream in a glass measuring cup. Heat in 30 second intervals, stirring after each one until the chocolate is smooth and silky.
15. Add the vanilla and salt and stir well. All the mixture to sit for 3-4 minutes.
16. Carefully spread a dollop of the chocolate glaze over the top of each cream puff.
Serve and enjoy! Refrigerate leftovers for up to 3 days.

Cream Puff recipe from Real House Moms, Filling and Ganache recipe from Jamie Cooks It Up!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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  1. Hi Jamie-
    These creampuffs sound wonderful. Tho any time I’ve made cream puffs, they look wonderful coming out of the oven but in a few minutes they deflate. Any tips?

  2. I make the puffs the same way except I scrape out the eggy insides with a spoon. For the filling I make vanilla pudding with less milk and then separately whip some cream and then mix the 2 together. For the chocolate topping I do a really thick chocolate frosting, often chocolate cream cheese frosting. These are the best!!

  3. You are right, sometimes you do just need a cream puff! These cream puffs look fabulous. Thank you for sharing your recipe.

  4. The secret to the puffs is to leave them in the oven when they are done and only crack the door. Every 5 minutes crack the door a little wider. After about 20 min open the door all the way and allow to cool to room temp. If you take them straight from the oven they will fall flat by the time they cool.

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