Mom’s Famous Cream Puffs

The Recipe That’s Been Stealing Hearts (and Plates) for Generations

Some recipes aren’t just food — they’re memories. The kind that live on through holidays, birthdays, and quiet Sunday afternoons when someone says, “Remember Mom’s cream puffs?”

If you grew up in a household where these light, airy, vanilla-filled beauties made an appearance, you know exactly what I mean.
And if this is your first time meeting Mom’s Famous Cream Puffs — well, prepare to fall in love.

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Why These Cream Puffs Are Famous

Because once you’ve had one… you’ll never stop craving them.

These aren’t your store-bought, overly sweet puffs. No, Mom’s version is made with a classic pâte à choux pastry — crisp on the outside, hollow and tender on the inside — and filled with the most luscious homemade whipped vanilla cream. Dust the tops with powdered sugar, and you’ve got a dessert that looks fancy, tastes heavenly, and disappears faster than you can say, “Just one more.”

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The Ingredients:

For the Choux Pastry:

• 1 cup water

• ½ cup unsalted butter

• 1 cup all-purpose flour

• 4 large eggs

• Pinch of salt

For the Filling:

• 2 cups heavy whipping cream

• 1 small box (3.4 oz) instant vanilla pudding mix

• ½ cup whole milk

• 1 tsp vanilla extract

For Serving:

• Powdered sugar for dusting

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Instructions:

Step 1: Make the Cream Puff Shells

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a medium saucepan, bring water, butter, and salt to a boil.

3. Add flour all at once, stirring constantly until the mixture forms a ball and pulls away from the sides of the pan.

4. Remove from heat. Let cool for 5–10 minutes.

5. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.

6. Drop spoonfuls of dough (or pipe with a pastry bag) onto the baking sheet, about 2 inches apart.

7. Bake for 30–35 minutes, or until golden and puffed. Do not open the oven while baking!

8. Let cool completely before filling.

Step 2: Make the Cream Filling

1. In a mixing bowl, whip the heavy cream until soft peaks form.

2. In a separate bowl, whisk together the pudding mix, milk, and vanilla until smooth and slightly thickened.

3. Fold the pudding into the whipped cream until fully combined. Chill until ready to use.

Step 3: Assemble

1. Slice cream puffs in half or cut a slit in the side.

2. Fill with a generous spoonful (or piping) of the vanilla cream.

3. Dust tops with powdered sugar before serving.

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Tips for Cream Puff Perfection:

• Don’t underbake! The shells need time to fully puff and dry inside. If they deflate, they needed more time.

• Want extra flair? Add a drizzle of chocolate ganache or fill with pastry cream instead of the whipped filling.

• Make ahead: You can bake the shells a day in advance and store them in an airtight container. Fill just before serving for best texture.

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A Bite of Nostalgia

These cream puffs are more than just dessert — they’re a reminder of mom’s magic in the kitchen. The kind of recipe that made birthdays feel special, holidays feel warmer, and ordinary days feel worth celebrating.

No matter how many fancy desserts come and go, this one holds a permanent spot in our hearts — and our family recipe box.

So go ahead, pass it down. Share the sweetness. And don’t forget to write “Mom’s Famous Cream Puffs” at the top of the card — because they’ve earned the title. 💛