Mom’s Famous Cream Puffs – Delightful 16-Step Recipe for Irresistible Treats
Focus keyword: Mom’s Famous Cream Puffs
Thank you so much for being here—I’m thrilled to share this cherished family favorite with you! Before we dig into this sweet delight, don’t forget to subscribe for more fabulous recipes straight to your inbox.
Overview of Recipe Content
These Mom’s Famous Cream Puffs are perfect for brunch, dessert buffets, or any cozy gathering. Light and airy shells surround a heavenly vanilla cream filling. You’ll love the crisp exterior giving way to pillowy softness—it’s like a cloud with a creamy surprise!
They’re surprisingly simple: classic choux pastry and an easy instant pudding whipped cream—ready in about an hour.
- Ingredients:
- Choux pastry:
- 1 stick (8 Tbsp) butter
- 1 cup water
- 1 tsp vanilla
- 4 eggs
- 1 cup flour
- Filling:
- 1 pt heavy cream
- 1 pkg (3.4 oz) instant vanilla pudding
- 1/3 cup milk
- Choux pastry:
- Tools needed:
- Saucepan
- Wooden spoon
- Piping bags (or zip‑top bags)
- Baking sheet & parchment paper
- Mixer or whisk
- Substitutions/additions:
- Use almond extract instead of vanilla for a nutty twist.
- Swap chocolate pudding for a chocolate-filled puff.
- Dust with powdered sugar, drizzle with ganache, or top with berries.
How to Make Mom’s Famous Cream Puffs
- Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment.
- In a saucepan, bring water and butter to a rolling boil with vanilla.
- Remove from heat, then stir in flour vigorously until a smooth ball forms.
- Let dough cool 2 minutes (to avoid cooking the eggs).
- Add eggs one at a time, stirring vigorously until each is fully incorporated. The dough will come together, become smooth and glossy.
- Spoon or pipe 2‑inch rounds on the baking sheet, spacing about 5 cm apart.
- Bake 20 minutes, then reduce to 180 °C (350 °F) and bake another 10–15 minutes until puffed and golden.
- Turn off oven, open the door slightly, and let puffs dry for 10 minutes.
- Cool completely before filling.
- For the filling: Whip heavy cream to soft peaks, fold in pudding mix and milk until smooth and creamy.
- Transfer to a piping bag.
- Poke a hole underneath each puff or slice tops off.
- Pipe filling into each.
- Replace tops or dust with sugar.
- Chill 30 minutes for best texture.
- Serve and watch them disappear!
Sensory note: That first bite should give a gentle crisp, melting into silky sweet cream—pure joy!
What to Serve with Mom’s Famous Cream Puffs
- A fresh berry or citrus salad to balance sweetness.
- A pot of Earl Grey or freshly brewed coffee.
- Sparkling rosé for a celebratory vibe.
Tips for Making It Perfect
- Cool the dough slightly before eggs—too hot and eggs scramble.
- Space puffs well—they puff big!
- Don’t open oven early or they’ll collapse.
- Pipe filling when chilled—they look neater!
- Make shells ahead; fill just before serving for best texture.
Storage Instructions
- Unfilled puffs: Freeze in an airtight bag for up to 2 months.
- Filled: Store in fridge up to 2 days. They soften over time—fresh is best!
General Information
Choux paste (pâte à choux) originates from 16th‑century Italy but was perfected in France. Cream puffs became a classic treat at American tea tables—light, refined, utterly timeless.
Frequently Asked Questions
- Can I make them gluten-free? Use a cup-for-cup gluten‑free flour blend.
- Are they dairy-free? Try plant‑based milk and cream, though texture may vary.
- Can I bake smaller or larger? Yes—adjust baking time slightly.
- Why did mine flatten? Likely from opening oven too soon or under‑cooking.
- Can I prep in advance? Yes: bake shells day before, fill just before serving.
Conclusion
From my kitchen to yours, these Mom’s Famous Cream Puffs are pure, nostalgic magic. If you loved these, try my Easy Éclairs or Little Raspberry Cream Puffs—they’re next-level delightful!
Interactive Elements
I’d love to hear about your experience—please leave a review and rating below 🥰. Share your photos on Pinterest or tag me on social media: poulefrecipe!
Nutritional Information
| Nutrient | Per serving (1 puff) |
|---|---|
| Calories | ~180 kcal |
| Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 14 g |
| Sugar | 6 g |
| Protein | 3 g |
| Sodium | 45 mg |
| Fiber | 0.3 g |
Mom’s Famous Cream Puffs
- Total Time: 45 mins
- Yield: 16 puffs 1x
- Diet: Vegetarian
Description
Light, airy choux pastry shells filled with creamy vanilla pudding whipped cream–Mom’s classic that’s perfect for any gathering!
Ingredients
1 stick butter (8 tablespoons)
1 cup water
1 teaspoon vanilla
4 eggs
1 cup flour
1 pint heavy cream
1 package instant vanilla pudding (3.4 oz)
1/3 cup milk
Instructions
1. Preheat oven to 400°F and prepare baking sheet.
2. Boil butter, water, and vanilla.
3. Add flour; stir to form dough ball.
4. Cool 2 minutes.
5. Add eggs one at a time.
6. Pipe 2-inch rounds.
7. Bake 20 min at 400°F, reduce to 350°F for 10-15 more min.
8. Dry in open oven 10 minutes; cool.
9. Whip cream to soft peaks.
10. Fold in pudding mix and milk.
11. Pipe filling into puffs.
12. Chill 30 minutes.
Notes
Cool the dough before adding eggs.
Don’t open oven too early.
Fill just before serving for best texture.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: USA
Nutrition
- Serving Size: 1 cream puff
- Calories: 180
- Sugar: 6g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 50mg
