Mom’s Famous Cream Puffs
There are certain recipes that hold a special place in your heart, passed down through generations, that you can always count on to impress. For me, these cream puffs are one of those recipes. My mom’s cream puffs are unlike any you’ve ever tasted. They are light, airy, and delicately crispy on the outside, with a rich, creamy filling that’s perfectly balanced and never too sweet. The secret to their incredible flavor lies not only in the perfectly baked, golden puff pastry shell but also in the luscious, homemade filling. Unlike many cream puff recipes that rely on bland store-bought pudding, my mom’s filling is made from scratch with a combination of vanilla pudding and heavy cream, giving it an extra luxurious texture and flavor.
The beauty of this recipe is that it’s not just delicious but incredibly versatile. The cream puff shells can be made ahead of time and even frozen, which makes it an excellent dessert for any occasion. The filling, too, can be prepared the day before, leaving you with only the easy task of stuffing them just before serving. It’s a dessert that’s simple enough to make on a busy day, yet elegant enough for a special gathering or holiday. I’ve even made them the night before, and they were just as perfect the next day.
What I love most about these cream puffs is how they bring comfort and joy to every bite. They’re the kind of dessert that people always remember, and it’s no surprise when someone asks for the recipe after trying them. I’m excited to share this timeless family treat with you. Whether you’re looking to make a batch for a celebration or just want to enjoy a sweet homemade indulgence, these cream puffs will always be a crowd-pleaser.
Ingredients:
For the cream puff shells:
1 stick butter (8 tablespoons)
1 cup water
1 tsp vanilla extract
4 large eggs
1 cup all-purpose flour
For the filling:
1 pint heavy cream
1 package (3.4 ounces) instant vanilla pudding mix
⅓ cup milk
Instructions:
Step 1
In a medium saucepan, bring the butter, water, and vanilla extract to a boil.
Step 2
Add the flour, stirring constantly until the mixture pulls away from the sides of the pan and forms a ball. Remove from heat and allow to cool slightly.
Step 3
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and thick.
Step 4
Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Step 5
Bake at 400°F for 25-30 minutes, or until golden brown and puffed up. Let them cool completely.
Step 6
In a mixing bowl, beat the heavy cream, instant pudding mix, and milk together until it thickens to a whipped cream-like consistency.
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