Description

If you’re searching for a show-stopping dessert that’s as delicious as it is impressive, look no further than Mom’s Famous Cream Puffs. This recipe is a timeless favorite, perfect for any special occasion or just because you deserve a treat. With a light and airy pastry shell filled with a rich, creamy filling, these cream puffs are sure to become a cherished part of your baking repertoire.

Ingredients

1 stick butter
1 cup water
1 tsp vanilla
1 cup flour
4 eggs

Mom’s Famous Filling:

1 pint heavy cream
1 package (3.4 ounces) instant vanilla pudding
⅓ cup milk

Instructions

Preheat Your Oven and Prepare Your Baking Sheets: Start by preheating your oven to 400 degrees Fahrenheit. Line your baking sheets with parchment paper to prevent sticking and ensure easy removal of the cream puffs.
Cook the Dough: In a saucepan, bring the water, butter, and vanilla to a rolling boil. Once boiling, add the flour all at once. Stir constantly until the mixture pulls away from the sides of the pot and forms a smooth ball of dough. Remove the dough from the heat and allow it to cool slightly.
Incorporate the Eggs: Once the dough has cooled enough to handle, beat in the eggs one at a time. Continue beating until each egg is fully incorporated and the dough is smooth and glossy.
Shape the Cream Puffs: Drop tablespoon-sized dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart. You should have around 8 large cream puffs. Bake in the preheated oven for about 40 minutes, or until the puffs are golden brown and puffed up.
Prevent Deflating: To avoid deflating, poke each cream puff with a toothpick as soon as they come out of the oven. Return them to the oven with the door cracked open and the heat turned off. This allows them to cool slowly and maintain their puffed shape.
Prepare the Filling: While the cream puffs cool, make the filling. In a mixing bowl, combine the heavy cream, instant vanilla pudding, and milk. Beat until the mixture thickens to a creamy consistency.
Assemble the Cream Puffs: Once the cream puffs are completely cool, slice them in half. Pipe or scoop the prepared filling into the bottom half of each puff. Replace the tops and dust with powdered sugar or drizzle with melted chocolate, if desired.

Notes

Serving Tips

Serve Fresh: Cream puffs are best enjoyed fresh. Serve them soon after filling to ensure the pastry remains crisp and the filling stays creamy.
Garnish for Extra Flair: Dust the cream puffs with powdered sugar or drizzle with melted chocolate just before serving to add a touch of elegance and extra flavor. You can also garnish with fresh berries or a sprig of mint for a beautiful presentation.
Chill Before Serving: If you prefer a cooler treat, refrigerate the filled cream puffs for about 30 minutes before serving. This will make them extra refreshing and ensure the filling is perfectly chilled.
Plate with Care: Arrange the cream puffs on a serving platter or cake stand for an attractive display. If you’re serving a crowd, consider filling the puffs just before serving to prevent the pastry from becoming soggy.

Storage Tips

Store Unfilled Shells: If you need to make the cream puffs ahead of time, you can store the unfilled shells. Once cooled, keep them in an airtight container at room temperature for up to 2 days. To crisp them up, you can briefly reheat them in a 350°F (175°C) oven for about 5 minutes.
Store Filled Cream Puffs: Filled cream puffs should be stored in the refrigerator. Place them in an airtight container lined with paper towels to absorb any excess moisture. They will keep for up to 2 days, but for the best texture, enjoy them within 24 hours.
Freezing Options: You can freeze unfilled cream puffs for up to 1 month. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag or container. To serve, thaw at room temperature and reheat as needed. Note that freezing filled cream puffs is not recommended, as the filling may affect the texture of the pastry.