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
Scale
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
