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.
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.
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