Light, airy, and filled with a creamy vanilla filling, Mom’s Famous Cream Puffs are the perfect homemade dessert. These classic pastries are made from scratch, featuring a simple choux pastry and a luxurious whipped cream filling.

Why You’ll Love This Recipe

• Classic Pastry: A timeless treat that’s always a hit for any occasion.
• Easy to Make: Despite their fancy appearance, cream puffs require just a few basic ingredients.
• Versatile: The filling can be customized to suit your taste.
• Crowd-Pleaser: Perfect for parties, gatherings, or a special family dessert.
• Mom-Approved: A tried-and-true recipe passed down for generations.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pastry:

• butter (1 stick)
• water
• vanilla
• eggs
• flour

Mom’s Famous Filling:

• heavy cream
• instant vanilla pudding
• milk

Directions

Make the Pastry

1. In a medium saucepan, bring the butter, water, and vanilla to a boil.
2. Reduce heat and add the flour, stirring constantly until the dough pulls away from the sides of the pan and forms a ball.
3. Remove from heat and let the mixture cool slightly.
4. Beat in the eggs one at a time, ensuring the dough is smooth after each addition.
5. Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet.
6. Bake at 400°F for 25–30 minutes or until the pastries are puffed and golden brown.
7. Cool completely before filling.

Make the Filling

1. In a mixer, beat the heavy cream, instant vanilla pudding, and milk until the mixture thickens and has the consistency of whipped cream.

Assemble the Cream Puffs

1. Slice each cooled pastry in half horizontally.
2. Pipe or scoop the prepared filling into the bottom half of each pastry.
3. Place the top half of the pastry over the filling.
4. Dust the completed cream puffs with powdered sugar for a finishing touch.

Servings and Timing

• Servings: Makes approximately 16 cream puffs
• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Variations

• Chocolate Drizzle: Top with melted chocolate for an extra touch of indulgence.
• Fruit Filling: Add fresh berries or fruit preserves to the filling for a fruity twist.
• Flavorful Filling: Substitute the vanilla pudding with chocolate, lemon, or pistachio instant pudding.
• Savory Option: Skip the sugar and fill the puffs with savory ingredients like cream cheese, smoked salmon, or chicken salad.
• Mini Cream Puffs: Use a teaspoon-sized scoop for smaller, bite-sized pastries.

Storage/Reheating

• Storage: Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days.
• Freezing: Freeze unfilled cream puffs in a single layer, then transfer to a freezer-safe bag for up to 1 month. Thaw at room temperature before filling.
• Reheating: Reheat unfilled puffs in a 350°F oven for a few minutes to restore crispness. Avoid reheating filled cream puffs.

FAQs

Can I make the cream puffs ahead of time?

Yes! Bake the pastries and prepare the filling in advance. Store them separately and assemble just before serving.

Why did my cream puffs collapse?

Collapsed puffs often result from underbaking. Ensure the pastries are fully golden brown and puffed before removing them from the oven.

Can I use a different filling?

Absolutely! Try custard, pastry cream, or even ice cream for a unique twist.

How do I prevent the filling from becoming runny?

Ensure the filling is whipped until thick and refrigerate it until ready to use.

What’s the best way to pipe the filling?

Use a piping bag with a large round or star tip for a clean and professional look.

Can I double this recipe?

Yes, this recipe scales well. Just double all the ingredients proportionally.

Do I need a mixer to make the filling?

While a mixer is convenient, you can whip the filling by hand using a whisk—it just takes a bit more effort.

Can I use salted butter for the pastry?

Yes, but reduce or omit any additional salt in the recipe.

What type of milk works best for the filling?

Whole milk is ideal for a creamy and rich filling, but lower-fat options will also work.

Are cream puffs the same as profiteroles?

Cream puffs and profiteroles both use choux pastry, but profiteroles are typically filled with ice cream and topped with chocolate sauce.

Conclusion

Mom’s Famous Cream Puffs are a delightful dessert that combines light, airy pastries with a creamy, dreamy filling. Perfect for any occasion, these homemade cream puffs are as easy to make as they are to eat. Whether you enjoy them dusted with powdered sugar or dressed up with a drizzle of chocolate, they’re sure to be a hit!

Mom’s Famous Cream Puffs

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• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

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Description

Delight in Mom’s famous cream puffs—perfectly golden, light, and fluffy pastries filled with a rich and creamy vanilla filling. This easy, homemade recipe is a timeless treat for dessert lovers everywhere. Impress your family with these irresistibly sweet pastries made from scratch!

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Ingredients

Units USM Scale 1x2x3x

For the Cream Puff Dough:

• 1 stick butter (8 tablespoons)
• 1 cup water
• 1 teaspoon vanilla
• 4 eggs
• 1 cup flour

For Mom’s Famous Filling:

• 1 pint heavy cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1/3 cup milk

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Instructions

1. Prepare the Dough:
   • In a medium saucepan, bring the butter, water, and vanilla to a boil.
   • Add the flour all at once and stir vigorously until the mixture pulls away from the sides of the pan, forming a ball.
   • Remove from heat and allow the dough to cool slightly.
2. Incorporate Eggs:
   • Beat in the eggs, one at a time, ensuring the dough is smooth before adding the next egg.
3. Shape the Cream Puffs:
   • Drop tablespoon-sized portions of the dough onto a parchment-lined baking sheet, spacing them apart.
4. Bake:
   • Preheat your oven to 400°F (200°C) and bake for 25–30 minutes, or until the cream puffs are golden brown and puffed.
   • Remove from the oven and let them cool completely.
5. Make the Filling:
   • In a mixing bowl, beat heavy cream, instant vanilla pudding mix, and milk until thick and fluffy, resembling whipped cream.
6. Assemble the Cream Puffs:
   • Slice each cream puff in half and fill the center with Mom’s famous filling using a piping bag or a spoon.
   • Dust with powdered sugar for a finishing

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Notes

• Make sure the cream puffs are completely cool before adding the filling to prevent melting.
• Experiment with different pudding flavors, such as chocolate or cheesecake, for a unique twist.
• Store leftovers in the refrigerator for up to 2 days.