Cream Puff Dessert

Have you ever wanted to take the magic of cream puffs and turn it into a dessert big enough to share? This Cream Puff Dessert is exactly what you need. It’s got all the same dreamy components—light choux pastry, a creamy filling, and a drizzle of chocolate—transformed into an easy-to-make treat for gatherings or family nights.
This dessert is the perfect balance of elegance and comfort. Whether it’s a holiday party, a potluck, or just a regular Tuesday, this recipe brings a touch of indulgence without a ton of effort.
How to Make It
This Cream Puff Dessert layers everything you love about cream puffs into one dish.
- Start with the base: A light and airy choux pastry forms the foundation. It puffs up beautifully in the oven, creating that signature texture.
- Next comes the cream: A velvety combination of vanilla pudding, cream cheese, and whipped topping creates the ultimate smooth layer.
- Top it off: Finish with a generous drizzle of chocolate syrup or melted chocolate for that classic cream puff touch.
Each bite delivers all the flavors of traditional cream puffs without the fuss of filling individual pastries.
Make Ahead Method
This dessert is perfect for making ahead of time. Prepare the choux pastry base and cream filling the day before serving:
- Bake the choux pastry and let it cool completely. Cover it loosely with foil or plastic wrap to keep it fresh.
- Prepare the cream filling, cover, and refrigerate it separately.
- Assemble the dessert on the day you’re serving to keep the textures fresh and balanced.
This make-ahead approach makes hosting or meal prep a breeze!
Pro Tips
- Get the choux pastry just right: When stirring the flour into the butter and water mixture, keep going until it pulls away from the sides of the pan—this ensures the perfect texture.
- Cool completely: Don’t rush the process. Let the pastry base cool fully before spreading the cream layer on top. Warm pastry can cause the cream to melt.
- Customize the topping: Swap the chocolate syrup for caramel, white chocolate, or even crushed nuts for a twist.
- Let it chill: Refrigerate the assembled dessert for at least 4 hours, or overnight, to help the layers set beautifully.
Storage
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The cream stays fresh, and the pastry retains its texture.
- Freezer: You can freeze the choux pastry base separately for up to 2 months. Thaw it at room temperature before using.
Tools For This Recipe
- Saucepan: For making the choux pastry.
- Wooden spoon: Best for mixing the dough to get that smooth consistency.
- Electric mixer: For whipping up the cream layer quickly and evenly.
- 9×13-inch baking dish: The ideal size for assembling this layered dessert.
- Spatula: To spread the cream layer evenly across the pastry base.

FAQ
Q: Can I make this dessert gluten-free?
A: Yes! Use a gluten-free all-purpose flour for the choux pastry, and double-check that your pudding mix is gluten-free.
Q: Can I use homemade whipped cream instead of store-bought?
A: Absolutely. Whip 1 ½ cups of heavy cream with a little powdered sugar and vanilla extract to taste.
Q: How do I prevent the pastry base from deflating?
A: Avoid opening the oven door while baking. Let it cool gradually once it’s out of the oven.
Cream Puff Dessert
Ingredients
For the Choux Pastry Base:
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
For the Cream Filling:
- 2 3.4 oz boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 8 oz package cream cheese, softened
- 1 8 oz container whipped topping, thawed
For the Topping:
- ½ cup chocolate syrup or melted chocolate
Instructions
Make the Choux Pastry:
- Preheat your oven to 400°F. Grease a 9×13-inch baking dish.
- In a saucepan, bring water and butter to a boil. Add flour and stir vigorously until the mixture forms a ball.
- Remove from heat and beat in eggs one at a time until the dough is smooth. Spread into the prepared dish.
- Bake for 30 minutes or until golden. Let cool completely.
Prepare the Cream Layer:
- Whisk pudding mix with cold milk until thickened. Beat cream cheese until smooth, then mix it into the pudding. Fold in whipped topping.
Assemble the Dessert:
- Spread the cream filling over the cooled pastry base. Drizzle with chocolate syrup or melted chocolate.
Chill:
- Refrigerate for at least 4 hours or overnight. Slice and serve chilled.