Hungarian cream puffs

Hungarian cream puffs


2 people made this

About this recipe: This simple cream puff recipe is far superior to complicated éclairs and other puffs. It is truly delicious, takes less than 30 minutes to prepare and you can indulge your family and friends with a full plate of delicious creams puffs.

csilla.brimer London, England, UK

Makes: 2 to 3 dozen cream puffs

  • 200ml water
  • 200ml milk
  • 140g butter
  • 200g plain flour
  • 6 eggs
  • Filling
  • 1 packet vanilla pudding, such as Dr. Oetker®
  • 250ml whipping cream, whipped to stiff peaks

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. On the stove warm up the water and the milk, and add the butter. Mix well until it starts boiling, then take it off the heat. Very slowly sprinkle all the flour on top and mix well. Once the flour is mixed add the eggs, one by one, and mix well. You should get a nice smooth glossy cream at the end.
  2. With a tablespoon, portion 1 spoonful of the mixture for each puff on a baking tray lined with baking parchment.
  3. Bake in a preheated 180 C / Gas 4 oven for 15 minutes. The optical illusion is that it puffs up real quick, but the inside is not done. So you can take it out and poke it with a needle, and let it bake for a bit longer. When nice and puffy, take out and leave to cool down.
  4. For the cream, prepare the vanilla pudding according to the method on the box, then let cool. To speed cooling, you can set the bowl of pudding in a larger bowl filled with ice cubes. Once cold mix the vanilla pudding with the whipped cream.
  5. When puffs are completely cool, cut through the center and add the cream.


Any vanilla cream is good to use, as long as you are happy with the taste. You could even use vanilla custard mixed with whipped cream. If you are lazy like me sometimes, you can just use vanilla mousse powder and prepare with cold milk in 3 to 4 minutes. It is quicker, as you don't need to wait for the vanilla pudding to cool down.

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