Here’s a classic, nostalgic recipe for Mom’s Famous Cream Puffs—light, airy shells filled with rich cream and dusted with sweetness.
🧁 Mom’s Famous Cream Puffs
Ingredients
For the pastry (choux):
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- ¼ tsp salt
For the filling:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Optional topping:
- Extra powdered sugar (for dusting)
- Chocolate drizzle
Instructions
1. Make the dough
- Preheat oven to 400°F (200°C).
- In a saucepan, bring water, butter, and salt to a boil.
- Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
- Remove from heat and let cool slightly.
2. Add eggs
- Beat in eggs one at a time until smooth and glossy. The dough should be thick but pipeable.
3. Shape and bake
- Drop or pipe tablespoon-sized mounds onto a lined baking sheet.
- Bake for 20–25 minutes until puffed and golden.
- Do NOT open the oven early—they may collapse!
- Let cool completely.
4. Make the filling
- Whip cream, powdered sugar, and vanilla until stiff peaks form.
5. Assemble
- Slice cream puffs in half or poke a hole underneath.
- Fill with whipped cream.
- Dust with powdered sugar or drizzle with chocolate.
💡 Tips
- For extra flavor, try adding a little custard or pastry cream inside.
- Store in the fridge after filling, but serve soon for best texture.
- You can freeze unfilled shells and use later!
If you want, I can show you variations like chocolate cream puffs, custard-filled éclairs, or even a no-bake shortcut version.