Mom’s Famous Cream Puffs

These Mom’s Famous Cream Puffs are a masterclass in classic pastry. They use a choux dough that relies on high heat and steam to puff up into light, airy golden hollows. Unlike traditional pastry creams that require tempering eggs over a stove, Mom’s “secret” filling is a clever, stabilized whipped cream that stays thick and fluffy thanks to the addition of vanilla pudding. It’s a nostalgic, foolproof recipe that looks like it came straight from a French bakery but feels like home.

Mom’s Famous Cream Puffs

Ingredients:

How To Make Mom’s Famous Cream Puffs:

Step 1: The Boiling Base: In a medium saucepan, combine the butter, water, and 1 teaspoon of vanilla. Bring the mixture to a rolling boil.

Step 2: Form the Dough Ball: As soon as it boils, dump in the 1 cup of flour all at once. Stir vigorously and constantly until the dough pulls away from the sides of the pot and forms a smooth, cohesive ball.

Step 3: Cool and Incorporate Eggs: Remove the pan from the heat and let the dough cool for a few minutes (so you don’t scramble the eggs). Beat in the 4 eggs one at a time, making sure each egg is fully incorporated before adding the next. The batter should be smooth, glossy, and thick.

Step 4: Drop and Bake: Preheat your oven to 400°F. Drop the batter by the tablespoon onto parchment-lined cookie sheets, leaving space for them to expand. Bake for 25/30 minutes until they are puffed, firm, and a deep golden brown. Let them cool completely.

Step 5: Prepare the Famous Filling: In a chilled mixing bowl, combine the pint of heavy cream, the dry pudding mix, and the 1/3 cup of milk. Beat with a mixer until the mixture becomes thick and holds its shape, similar to a very stable whipped cream.

Step 6: Assemble: Slice the cooled puffs in half horizontally. Pipe or scoop a generous amount of filling into the bottom half, place the top back on, and finish with a light dust of powdered sugar.