Cream Puff with Crumble Topping
A light choux pastry puff filled with silky custard and topped with a sweet, crunchy crumble. This quick version uses store-bought puff pastry shells and instant pudding for an easy, impressive dessert.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 6g
Ingredients
- 4 shells frozen puff pastry shells
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups milk
- 2 tbsp butter
- ¼ cup brown sugar
- ½ cup all-purpose flour
Instructions
- 1
Bake the 4 puff pastry shells according to package directions until puffed and golden, about 15-20 minutes. Let cool completely.
- 2
In a bowl, whisk the 1 box instant vanilla pudding mix with 2 cups cold milk until thickened, about 2 minutes. Cover and chill.
- 3
In a small bowl, combine 2 tbsp softened butter, 1/4 cup brown sugar, and 1/2 cup flour. Rub with your fingers until crumbly. Spread on a baking sheet and bake at 350°F for 8-10 minutes until crisp. Let cool.
- 4
Cut the tops off the cooled pastry shells. Fill each with the chilled custard, then sprinkle generously with the crumble topping. Replace the tops if desired.
- 5
Serve immediately, or refrigerate until ready to enjoy.
Tools you’ll need
- baking sheet
- mixing bowl
- whisk
- small bowl
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