Cream Puff Pastry Bites

Earlier this year, I was in my local Fresh Market grocery store and I strolled passed the dessert counter.

I tried to keep walking but something kept calling my name.

As I browsed all the delicious offerings, my eyes zeroed in on the most adorable cream puff pastry bites.

I bought a few and after devouring them at home, realized how simple they must be to make at home.

Well, you know me.

cream puff bites

I was actually pretty surprised at how easy these are to make and it takes only a handful of ingredients too including pudding mix, heavy cream, water flour just to name a few.

These are so light and airy with a subtle, vanilla-flavored sweetness.

The fact that they’re so appetizingly bite-sized is what makes them so potentially “dangerous”.

If you exercise restraint, you could easily gobble up a dozen of these in no time at all.

The full recipe (which I grabbed from All recipes.com) is a tad further down in this post.

cream puff dough

Big Bite Cream Puffs
Prep time: 
Cook time: 
Total time: 
Serves: 25-30
 
Ingredients
  • FOR THE FILLING
  • 2 (3.5 ounce) packages instant vanilla pudding mix
  • 2 cups heavy cream
  • 1 cup milk
  • FOR THE PASTRY
  • ½ cup butter
  • 1 cup water
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
Instructions
  1. Mix together vanilla instant pudding mix, cream and milk.
  2. Cover and refrigerate to set.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. In a large pot, bring water and butter to a rolling boil.
  5. Stir in flour and salt until the mixture forms a ball.
  6. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
  7. Drop by tablespoonfuls onto an un-greased baking sheet.
  8. Bake for 20 to 25 minutes in the preheated oven, until golden brown.
  9. Centers should be dry.
  10. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
  11. Sprinkle with confectioner's sugar and serve.

cream puff pudding

When I first started spooning the dough onto the baking sheets, I thought there was no way these were going to turn out the way I envisioned.

They may look that way initially, but surprisingly they expand and develop that distinct puff shape while in the oven.

I think they’re oh-so cute.

stuffed cream puff

The baking puff process produces tiny crevices in the pastry so, all you have to do is gently pry them open a bit more to fill them with the pudding mixture.

I used a pastry bag and a metal piping tip with a large opening to load the little pastries up with filling.

cream puff server

Hey, Fresh Market doesn’t have anything on these beauties.

There’s just something about homemade that just can’t be beat, don’t you think?

Of course, it’s also always fun to find a new (and super easy) bite-size treat that I can whip up in a hurry, when needed.

cream puff sugar

I think there’s something kinda therapeutic about sprinkling confectioner’s sugar from a sifter onto a pretty little dessert.

Yeah, I’m a wee bit nutty like that… but I’ll bet more than a few of you know exactly what I mean.

Don’t you?

cream puff stand

Thanks for stopping by.

See  you back here next time. 

 

  • Deborah

    I love these! They are adorable! And I am totally with you on the therapeutic value of things like sprinkling on powdered sugar!! 🙂

  • Connie Fowler

    I make these for parties or special occasions. They really are easy, and just take a bit of work. Once I took a platter to a Kentucky Derby party. On the serving table, someone had laid out a big plate of the frozen kind–you know, those big ones that come from Sam’s Club etc. I thought, Oh, dear, why did I go to all this trouble? You know what? Everyone knew the difference and mine went fast! So worth the trouble.

  • Lynn

    You know, my teenage son would think I was the world greatest mom (if he doesn’t already)if I whipped up a batch of these…and he doesn’t need to know just how easy there are, right? Thanks for the inspiration my friend.

    Hugs, Lynn

  • Vicki

    I am going to give this a try. Your photos make me want to blow the dust off my camera. Thank you Lisa

  • Karen

    I didn’t know these were so simple to make. Will be giving them a try because I can see they’re scrumptious! These would be great for Christmas morning too. Thanks for the lovely pictures, as always beautifully done!

  • Elaine Tutman

    I like this post. As appetizers/hors-d”oeuvres, the little puffs can be filled with finely minced chicken salad or tuna or shrimp salad instead of the pudding. The puff pastry can be used to make eclairs, too. Just elongate the pastry before baking, use the pudding filling and add thin layer of chocolate on the top.Yummy dessert! Love, Nana Banana

  • holly

    Ooo-La-La! Easy-peasy Pate a Choux! I am making these Tout de Suite! Well, maybe this coming weekend. Thank you for the inspiration – in baking and photography. Have a lovely week!

  • Marisa Franca @ All Our Way

    I used to make these all the time for my Father-in-Law when Honey and I were first married. I always loved to cook and we were as poor as church mice in the beginning. Honey was finishing college and he was also working part-time. I was a Stay at Home Mom with a baby. So! The only gifts were the handmade kind. 🙂 WOW, those were the days. Your cream puffs look so cute I’m in the mood to make them again. Instead of a dessert, I may just make them into an appetizer. But before I do, I simply have to try yours out!! Big hugs!!

    • Lisa Tutman-Oglesby

      Maris, what a sweet recollection. You should write about that on your blog when you make your cream puff appetizers. Glad you like these.
      I love how light and bite-size they are… even though that makes it so much easier to eat more than I should in one sitting-lol.
      Have a wonderful week.

  • Sandra L Garth

    These are so tempting and I believe I’m going to give in. You have mastered dark & moody photography and your pictures are exquisite.

    • Lisa Tutman-Oglesby

      I appreciate that, Sandra.
      I’m still working on that dark and moody technique so, I have to smile that you feel I’ve already “mastered” it (lol).
      Thanks for your sweet comments and blog support and encouragement.
      Happy week to you.

  • Diane | An Extraordinary Day

    Yum! Many years ago I discovered a bite-sized recipe in a Christmas cookie cookbook. I couldn’t resist and it was so very good that I would make it for special occasions other than Christmas all the time. Funny thing is… I had forgotten about it. Thanks for the reminder… this time, though, I’ll try your recipe, Lisa.

    P.S. dusting powdered sugar is so fun. Love how it makes a waffle or French toast serving look so fancy, too.

    P.P.S. Gorgeous photos and that wire rack… perfection.

    • Lisa Tutman-Oglesby

      Diane, I knew someone would totally understand what I was talking about-lol.
      When I get going with that little, confectioner’s sugar-filled tea strainer… it’s hard to stop showering desserts with the powdered sugar.
      Now, you’ve got me thinking about French toast.

  • [email protected] Designs

    You truly amaze me!!…I had no idea that these could be a simple thing to make…and the pudding mixture is basically instant pudding mix with cream and milk? I can see that these would not last a day in our house! Presentation is as beautiful as ever. I so remember when my mom would make homemade doughnuts and we fought to see who would sprinkle the sugar on to the doughnuts…Have a fantastic week Lisa!

    • Lisa Tutman-Oglesby

      Shirley, I can imagine that scene. My siblings and I would fight over who would lick the cookie dough spoon-lol.
      Let me know how your cream puffs turn out when you make them.
      Nice to know I’m in good company when it comes to loving powdered sugar sprinkling.

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