If you’ve ever wished you could bottle up nostalgia and serve it on a plate, Mom’s Famous Cream Puffs are just the ticket. These pillowy, golden shells filled with billows of luscious vanilla cream have been at the heart of every family celebration, picnic, and “just because” treat in our home. The magic is in their simplicity: a handful of humble ingredients come together for a showstopping dessert that’s as fun to make as it is to eat. Whether you’re an old pro at baking or trying your hand at choux pastry for the first time, this recipe promises to make you the star of your next gathering.
Ingredients You’ll Need
The beauty of Mom’s Famous Cream Puffs is how a few kitchen staples transform into something truly special. Each ingredient has a role to play, lending the perfect taste, texture, or creaminess that makes these puffs unforgettable.
- Unsalted butter (1/2 cup): Gives the shells their rich flavor and perfect tender crumb.
- Water (1 cup): Essential for creating steam in the oven, which helps the puffs rise and expand.
- Salt (1/4 teaspoon): Enhances the flavor and balances the richness of the dough.
- All-purpose flour (1 cup): The backbone of the choux pastry, giving the shells structure.
- Large eggs (4): Add richness and help the dough achieve its signature puff and shine.
- Instant vanilla pudding mix (1 package, 3.4 oz): The base for a quick, creamy filling with classic flavor.
- Cold milk (1 1/2 cups): Helps the pudding thicken to a spoonable, dreamy consistency.
- Heavy whipping cream (1 cup): Whips into soft clouds and lightens up the filling.
- Powdered sugar (2 tablespoons): Adds just the right touch of sweetness to the whipped cream.
- Vanilla extract (1 teaspoon): Enhances the creamy filling with warm, aromatic notes.
- Powdered sugar (for dusting): Optional, but a snowy finish is so inviting!
- Chocolate ganache (for drizzling): Optional, for those who want to add a decadent touch.
How to Make Mom’s Famous Cream Puffs
Step 1: Prepare the Choux Pastry Dough
Start your journey to cream puff heaven by preheating the oven to 400°F and lining a baking sheet with parchment paper. In a medium saucepan, combine butter, water, and salt. Bring this mixture to a gentle boil over medium heat, stirring until the butter melts completely. Once at a boil, add the flour all at once, stirring vigorously with a wooden spoon. Keep stirring until the dough comes together in a smooth ball and pulls away from the sides of the pan. Remove the pan from the heat and let the dough cool for about 5 minutes—this helps prevent the eggs from scrambling when you add them.
Step 2: Incorporate the Eggs
With the dough slightly cooled, add the eggs one at a time, beating well after each addition. The dough will look slippery and separated at first, but keep mixing! By the time the last egg is in, your dough should be smooth, glossy, and thick enough to hold its shape. This step is what gives Mom’s Famous Cream Puffs their signature rise and tender interior.
Step 3: Shape and Bake the Shells
Using a spoon or a piping bag fitted with a large round tip, drop or pipe twelve equal mounds of dough onto your prepared baking sheet, spacing them about two inches apart. Pop them in the oven and bake for 30 to 35 minutes until they’re gloriously golden and puffed. Resist the urge to peek or open the oven—steam is what makes the magic happen! Once baked, let the shells cool completely on a wire rack to avoid sogginess.
Step 4: Make the Cream Filling
While the shells cool, whisk together the instant vanilla pudding mix and cold milk in a bowl until thickened. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the pudding mixture, creating a light, airy filling that practically begs to be spooned into those golden shells.
Step 5: Fill and Finish Mom’s Famous Cream Puffs
Once the shells are cool, carefully slice each one in half horizontally. Spoon or pipe a generous mound of cream filling onto the bottom half, then cap it with the top. For the finishing touch, dust with powdered sugar or drizzle with chocolate ganache. Chill the puffs until you’re ready to serve, and get ready for smiles all around!
How to Serve Mom’s Famous Cream Puffs
Garnishes
While a classic dusting of powdered sugar is always beautiful, you can dress up Mom’s Famous Cream Puffs with a drizzle of melted chocolate or even a sprinkle of toasted nuts for a little extra flair. For a festive touch, try adding fresh berries or edible flowers on the side—these little details make your cream puffs look as special as they taste.
Side Dishes
Cream puffs are a showstopper on their own, but they also pair wonderfully with a fresh fruit salad or a simple berry compote. If you’re serving them as part of a dessert spread, try offering coffee, tea, or a sparkling wine to complement their sweetness and creamy texture.
Creative Ways to Present
Arrange your cream puffs in a pyramid on a cake stand for a striking centerpiece, or serve them individually in cupcake liners for easy sharing. For parties, you can make mini cream puffs and skewer them on sticks for a playful, bite-sized treat. No matter how you plate them, Mom’s Famous Cream Puffs are bound to steal the spotlight.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), store filled cream puffs in an airtight container in the refrigerator. They’ll stay fresh for up to two days, though the shells may soften a bit from the filling. For best texture, enjoy them within 24 hours of filling.
Freezing
The unfilled shells freeze beautifully! Simply place cooled shells in a freezer-safe bag or container and freeze for up to two months. When ready to use, let them thaw at room temperature, then fill and garnish as usual. Avoid freezing filled puffs, as the cream can separate upon thawing.
Reheating
If your shells lose their crispness, reheat them (unfilled) in a 300°F oven for 5 to 8 minutes to revive that delicate crunch. Allow them to cool before filling. Filled cream puffs should not be reheated, as the cream filling will melt.
FAQs
Can I make Mom’s Famous Cream Puffs ahead of time?
Absolutely! You can bake the shells up to two days in advance and store them unfilled in an airtight container. Fill them just before serving for the freshest texture and flavor.
What’s the best way to fill the cream puffs?
You can either spoon the cream filling into the shells or use a piping bag for a neater, bakery-style look. A piping bag also helps you fill mini cream puffs or add a decorative swirl of cream.
Can I use a different filling?
Definitely! While the classic vanilla cream is a family favorite, you can fill the shells with chocolate mousse, custard, sweetened whipped cream, or even a flavored pastry cream. Get creative with your flavors!
Why did my cream puffs collapse after baking?
This usually happens if the shells are underbaked or if the oven was opened during baking. Make sure to bake until they are deeply golden and feel light and hollow. Letting them cool completely on a rack also helps them keep their shape.
Can I freeze filled cream puffs?
It’s best to freeze the shells only. The cream filling doesn’t freeze well and can become watery when thawed, so fill your cream puffs after the shells have thawed for best results.
Final Thoughts
There’s a special kind of joy that comes from sharing Mom’s Famous Cream Puffs with people you love. The sweet, airy shells and dreamy vanilla filling are more than just dessert—they’re a tradition, a memory, and an invitation to gather. I hope you’ll give this recipe a try and make it part of your own family celebrations. Happy baking!
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Mom’s Famous Cream Puffs Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 cream puffs 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
Mom’s Famous Cream Puffs are delightful French-American pastries made from light and airy choux pastry shells filled with a creamy vanilla pudding and whipped cream filling. This classic dessert is perfect for special occasions or an elegant treat any time, topped with a dusting of powdered sugar or a drizzle of chocolate ganache.
Ingredients
For the shells:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the filling:
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional topping:
- Powdered sugar for dusting
- Chocolate ganache for drizzling
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Make the choux pastry dough: In a medium saucepan, combine the unsalted butter, water, and salt. Bring to a boil over medium heat. Once boiling, add all the flour at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. Remove from heat and let the dough cool for 5 minutes to prevent scrambling the eggs when added.
- Add the eggs: Add eggs one at a time to the slightly cooled dough, beating well after each addition. Continue until the dough becomes smooth, glossy, and slightly thickened.
- Shape the cream puffs: Using a spoon or piping bag, drop or pipe 12 equal mounds of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for puffing.
- Bake the shells: Place the baking sheet in the preheated oven and bake for 30 to 35 minutes until the shells are golden brown and puffed. Avoid opening the oven during baking to prevent collapse. Once baked, cool the shells completely on a wire rack.
- Prepare the filling: While the shells cool, whisk the instant vanilla pudding mix and cold milk together until thickened. In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Fold the whipped cream gently into the pudding mixture until fully incorporated and smooth.
- Assemble the cream puffs: Slice each cooled cream puff in half horizontally. Spoon or pipe the filling generously inside the bottom halves, then replace the tops.
- Finish and serve: Dust the filled cream puffs with powdered sugar or drizzle with chocolate ganache if desired. Chill until ready to serve, allowing the filling to set for the best texture.
Notes
- The shells can be made ahead and stored unfilled in an airtight container for up to 2 days to save time on serving day.
- For best texture, add the filling just before serving to prevent sogginess.
- You can substitute the filling with sweetened whipped cream, custard, or chocolate mousse for variation.
Nutrition
- Serving Size: 1 cream puff
- Calories: 260
- Sugar: 9g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 105mg
