When I need a quick dessert for guests or just for an ordinary day, a cream puff made with store-bought sheets and powdered cream is one of the hassle-free options. I prepare it quite often because it doesn’t require baking, everything mixes quickly, and in the end, I have a dessert that tastes like childhood, without too much fuss. If you have the ingredients on hand, it goes quickly and doesn’t dirty many dishes.
Quick Info
Total time: about 30 minutes, plus a minimum of 2 hours in the fridge
Servings: 10-12 pieces (depending on how you cut the sheets)
Difficulty: easy
Ingredients
2 packets of cream for cream puffs (Dr. Oetker, I usually use the classic version)
750 ml cold milk (full-fat milk gives a thicker cream)
250 ml liquid cream (unsweetened)
1 package of cream puff sheets (found in the sweets or pastry section, 2 large sheets)
powdered sugar for decoration
Instructions
1. First, I prepare the cream for the cream puffs. In a large bowl, I put the two packets of powdered cream. I add 750 ml of cold milk, usually pouring it straight from the fridge. I beat it with an electric mixer on high speed for the recommended time on the box (about 2-3 minutes), until it becomes a thick cream without lumps. I use a spacious bowl because I will add the whipped cream later.
2. In a separate bowl, I whip the liquid cream (250 ml) until it thickens and holds its shape. The cream needs to be cold; otherwise, it won’t whip properly.
3. I add the whipped cream over the cream puff mixture and gently fold it in with a spatula, from the bottom up. I try not to lose volume, so I don’t use the mixer at this step.
4. I take the cream puff sheets out of the package. Usually, there are two large and fragile sheets. One is placed at the bottom of a rectangular tray (the sheet can break easily, but I don’t worry too much; the edges can be adjusted).
5. I pour the cream over the first sheet and level it with a spatula to make it as even as possible. If I want an extra layer of whipped cream, I whip another 200 ml and put it over the main cream, but that’s optional.
6. The second cream puff sheet can be placed whole on top or broken into pieces in my hand and sprinkled over the cream. If you prefer the classic look, place the whole sheet on top, but if you have guests or want easier serving, crumble the sheet and sprinkle the pieces.
7. I leave the tray in the fridge for at least 2-3 hours to let the cream set and the sheets soften a bit.
8. Before serving, I dust with sifted powdered sugar. I use a small sieve for even distribution.
9. I cut with a thin-bladed knife, dipped in warm water (otherwise it sticks to the cream), into square or rectangular pieces.
Why I make this recipe often
It’s a quick dessert that doesn’t require baking or complicated techniques. The ingredients are easy to find. I can prepare it in advance, and it keeps well in the fridge for a few days. It’s suitable for any occasion and doesn’t contain perishable ingredients that spoil quickly.
Tips and Variations
Tips
The cream puff sheets break easily, so I handle them carefully. For a cleaner cut, I use a thin-bladed knife dipped in hot water.
The cream sets better if you use milk with at least 3.5% fat.
The cream must be cold when you whip it; otherwise, it won’t thicken.
If you want a lighter cream, you can use only 200 ml of whipped cream.
Substitutions
The liquid cream can be replaced with plant-based cream (but the taste will be sweeter and the texture different).
If you can’t find cream puff sheets, you can use homemade puff pastry sheets.
The milk can be substituted with a plant-based alternative, but the cream won’t turn out as airy.
Variations
You can add fresh sliced fruits (strawberries, raspberries) between the cream layer and the whipped cream layer.
For flavor, you can add a little vanilla essence to the cream.
You can assemble the dessert in individual cups, alternating layers of cream and pieces of sheets.
Serving Ideas
I serve it cold, straight from the fridge. It also goes well with a fruit sauce or coffee.
You can sprinkle some grated lemon zest on top for a fresher note.
Frequently Asked Questions
1. Can I make the cream without an electric mixer?
You can use a manual whisk, but it’s much harder to achieve the firm texture. With the mixer, it’s done much faster, and the cream turns out airier.
2. How long does the cream puff last in the fridge?
It lasts well for 3-4 days, covered properly with plastic wrap so it doesn’t absorb odors from the fridge.
3. Can it be frozen?
I do not recommend it. The cream changes texture after freezing, becoming watery upon thawing, and the sheets lose their consistency.
4. What size tray is suitable?
A tray of approximately 9x13 inches is suitable for this amount of ingredients.
5. How do I prevent the top sheet from getting too soggy?
If you want a crispy top layer, add the sheet on top or the crumbled pieces just before serving, not hours in advance.
Nutritional Values
Per serving (out of 12):
Calories: approximately 220-250 kcal
Protein: 4-5 g
Fat: 11-13 g
Carbohydrates: 26-28 g
Values may vary depending on the brand used for creams and whipped cream.
Storage and Reheating
The cream puff should be stored in the fridge, covered with plastic wrap or a lid, to prevent it from drying out. There’s no point in reheating; it is consumed cold. If you added the top sheet earlier, it will soften, but the taste remains good. It keeps well for 3-4 days without any issues.
Quick Info
Total time: about 30 minutes, plus a minimum of 2 hours in the fridge
Servings: 10-12 pieces (depending on how you cut the sheets)
Difficulty: easy
Ingredients
2 packets of cream for cream puffs (Dr. Oetker, I usually use the classic version)
750 ml cold milk (full-fat milk gives a thicker cream)
250 ml liquid cream (unsweetened)
1 package of cream puff sheets (found in the sweets or pastry section, 2 large sheets)
powdered sugar for decoration
Instructions
1. First, I prepare the cream for the cream puffs. In a large bowl, I put the two packets of powdered cream. I add 750 ml of cold milk, usually pouring it straight from the fridge. I beat it with an electric mixer on high speed for the recommended time on the box (about 2-3 minutes), until it becomes a thick cream without lumps. I use a spacious bowl because I will add the whipped cream later.
2. In a separate bowl, I whip the liquid cream (250 ml) until it thickens and holds its shape. The cream needs to be cold; otherwise, it won’t whip properly.
3. I add the whipped cream over the cream puff mixture and gently fold it in with a spatula, from the bottom up. I try not to lose volume, so I don’t use the mixer at this step.
4. I take the cream puff sheets out of the package. Usually, there are two large and fragile sheets. One is placed at the bottom of a rectangular tray (the sheet can break easily, but I don’t worry too much; the edges can be adjusted).
5. I pour the cream over the first sheet and level it with a spatula to make it as even as possible. If I want an extra layer of whipped cream, I whip another 200 ml and put it over the main cream, but that’s optional.
6. The second cream puff sheet can be placed whole on top or broken into pieces in my hand and sprinkled over the cream. If you prefer the classic look, place the whole sheet on top, but if you have guests or want easier serving, crumble the sheet and sprinkle the pieces.
7. I leave the tray in the fridge for at least 2-3 hours to let the cream set and the sheets soften a bit.
8. Before serving, I dust with sifted powdered sugar. I use a small sieve for even distribution.
9. I cut with a thin-bladed knife, dipped in warm water (otherwise it sticks to the cream), into square or rectangular pieces.
Why I make this recipe often
It’s a quick dessert that doesn’t require baking or complicated techniques. The ingredients are easy to find. I can prepare it in advance, and it keeps well in the fridge for a few days. It’s suitable for any occasion and doesn’t contain perishable ingredients that spoil quickly.
Tips and Variations
Tips
The cream puff sheets break easily, so I handle them carefully. For a cleaner cut, I use a thin-bladed knife dipped in hot water.
The cream sets better if you use milk with at least 3.5% fat.
The cream must be cold when you whip it; otherwise, it won’t thicken.
If you want a lighter cream, you can use only 200 ml of whipped cream.
Substitutions
The liquid cream can be replaced with plant-based cream (but the taste will be sweeter and the texture different).
If you can’t find cream puff sheets, you can use homemade puff pastry sheets.
The milk can be substituted with a plant-based alternative, but the cream won’t turn out as airy.
Variations
You can add fresh sliced fruits (strawberries, raspberries) between the cream layer and the whipped cream layer.
For flavor, you can add a little vanilla essence to the cream.
You can assemble the dessert in individual cups, alternating layers of cream and pieces of sheets.
Serving Ideas
I serve it cold, straight from the fridge. It also goes well with a fruit sauce or coffee.
You can sprinkle some grated lemon zest on top for a fresher note.
Frequently Asked Questions
1. Can I make the cream without an electric mixer?
You can use a manual whisk, but it’s much harder to achieve the firm texture. With the mixer, it’s done much faster, and the cream turns out airier.
2. How long does the cream puff last in the fridge?
It lasts well for 3-4 days, covered properly with plastic wrap so it doesn’t absorb odors from the fridge.
3. Can it be frozen?
I do not recommend it. The cream changes texture after freezing, becoming watery upon thawing, and the sheets lose their consistency.
4. What size tray is suitable?
A tray of approximately 9x13 inches is suitable for this amount of ingredients.
5. How do I prevent the top sheet from getting too soggy?
If you want a crispy top layer, add the sheet on top or the crumbled pieces just before serving, not hours in advance.
Nutritional Values
Per serving (out of 12):
Calories: approximately 220-250 kcal
Protein: 4-5 g
Fat: 11-13 g
Carbohydrates: 26-28 g
Values may vary depending on the brand used for creams and whipped cream.
Storage and Reheating
The cream puff should be stored in the fridge, covered with plastic wrap or a lid, to prevent it from drying out. There’s no point in reheating; it is consumed cold. If you added the top sheet earlier, it will soften, but the taste remains good. It keeps well for 3-4 days without any issues.