These Mom’s Famous Cream Puffs are a lesson in classic pastry done right. The choux dough uses high heat and steam to rise into light, airy shells with crisp, golden exteriors and hollow centers. Instead of a traditional pastry cream that requires carefully tempering eggs, Mom’s “secret” filling is a smart, stabilized whipped cream made with vanilla pudding. It stays thick, fluffy, and foolproof. The result is a dessert that looks straight out of a French bakery but tastes like pure nostalgia and home.

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Mom’s Famous Cream Puffs

Ingredients

INGREDIENT AMOUNT
For the Shells:
Butter 1 stick (8 tbsp)
Water 1 cup
Vanilla extract 1 tsp
Flour 1 cup
Eggs 4
For Mom’s Filling:
Heavy cream 1 pint
Instant vanilla pudding mix 1 package (3.4 oz)
Milk 1/3 cup
Powdered sugar For dusting
How to Make Mom’s Famous Cream Puffs

Step 1: Make the Boiling Base
In a medium saucepan, combine the butter, water, and vanilla. Bring to a full rolling boil.

Step 2: Form the Dough
Once boiling, add the flour all at once. Stir quickly and continuously until the dough pulls away from the sides of the pan and forms a smooth ball.

Step 3: Cool and Add the Eggs
Remove from heat and let cool for a few minutes to avoid scrambling the eggs. Add the eggs one at a time, beating well after each addition. The dough should be smooth, glossy, and thick.

Step 4: Shape and Bake
Preheat the oven to 400°F (200°C). Drop tablespoon-sized mounds of dough onto parchment-lined baking sheets, spacing them apart. Bake for 25–30 minutes until puffed, firm, and deep golden brown. Cool completely.

Step 5: Prepare the Famous Filling
In a chilled bowl, combine the heavy cream, dry pudding mix, and milk. Beat with a mixer until thick and stable, resembling a firm whipped cream.

Step 6: Assemble
Slice the cooled puffs horizontally. Fill generously with the cream mixture, replace the tops, and dust lightly with powdered sugar.