Mom’s Famous Cream Puffs

There’s something truly magical about homemade cream puffs. If you’ve never made them before, they might seem like a fancy pastry reserved for bakeries and special occasions. But the truth is, they’re surprisingly simple to make at home—and oh, so satisfying.

Growing up, these cream puffs were a staple at every family gathering. My mom had a way of making the kitchen feel like the heart of our home, and whenever she pulled out her mixing bowls for these delicate pastries, we knew something special was coming. The golden, airy shells filled with rich, creamy goodness were the highlight of every birthday, holiday, and Sunday afternoon tea.

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If you’ve ever bitten into a fresh cream puff, you know that first moment of crisp, flaky pastry giving way to luscious filling is pure bliss. Whether you’re making them for a celebration or just because, this recipe will bring a little piece of that homemade magic to your own kitchen.

Why You’ll Love This Recipe

  • Easy to Make: Despite their elegant appearance, cream puffs require just a few basic ingredients.
  • Light and Airy: The perfect balance of crisp pastry and smooth, creamy filling.
  • Versatile: Fill them with classic vanilla cream or get creative with different flavors.
  • Impressive Yet Simple: Perfect for parties, afternoon tea, or just a sweet treat for yourself.
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Ingredients You’ll Need

For the Pastry (Choux Dough):

  • 1 cup water
  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 4 large eggs

For the Cream Filling:

  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

For the Topping:

  • Powdered sugar (for dusting)
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How to Make Mom’s Famous Cream Puffs

Step 1: Make the Pastry Dough

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium heat, stirring occasionally to ensure the butter melts evenly. Once the mixture reaches a boil, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. This should take about 1-2 minutes.

Remove the pan from the heat and let the dough cool for about 5 minutes. This step is important—if the dough is too hot when you add the eggs, they’ll start to cook.

Step 2: Incorporate the Eggs

Once the dough has slightly cooled, add the eggs one at a time, beating well after each addition. The dough may look lumpy at first, but keep mixing until it becomes smooth and glossy. The final dough should be thick yet pipeable.

Step 3: Shape and Bake

Using a piping bag or a spoon, drop small mounds of dough onto the prepared baking sheet, leaving space between each for expansion. You can smooth out any rough edges with a damp fingertip.

Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and firm. Avoid opening the oven door too soon, as this can cause them to collapse. Once done, transfer them to a wire rack to cool completely.

Step 4: Prepare the Filling

While the pastries cool, make the cream filling. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This should take about 2-3 minutes with an electric mixer on high speed.

Step 5: Fill the Cream Puffs

Once the puffs are completely cool, slice them in half or create a small hole on the side. Use a piping bag or spoon to fill them generously with the whipped cream.

Step 6: Add the Finishing Touches

Dust the tops with powdered sugar for a classic touch. If you want to get fancy, you can drizzle them with melted chocolate or caramel for extra indulgence.

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Helpful Tips

  • Keep the Dough Moist: Don’t overcook the dough in the pan—it should stay soft and slightly sticky before adding eggs.
  • No Flat Cream Puffs: Make sure your oven is fully preheated before baking. The high heat helps them puff up beautifully.
  • Use a Piping Bag: For uniform cream puffs, use a piping bag to portion out the dough.
  • Let Them Cool Completely: If you fill them while they’re still warm, the cream will melt and become runny.
  • Storage Tip: Store leftover cream puffs in the fridge, but eat them within a day or two for the best texture.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: About 12 cream puffs
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
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Notes

  • For a richer filling, you can fold in a bit of custard or pudding into the whipped cream.
  • If you want a crispier exterior, poke a small hole in each puff after baking to let out excess steam.
  • These puffs are best enjoyed fresh, but if you need to store them, keep the unfilled shells in an airtight container at room temperature for up to 2 days.

Nutritional Information (Per Serving)

  • Calories: ~180
  • Carbohydrates: 12g
  • Protein: 3g
  • Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 95mg
  • Sodium: 75mg
  • Sugar: 4g

Frequently Asked Questions

1. Why didn’t my cream puffs rise properly?

The most common reason is an oven that isn’t hot enough. Cream puffs rely on steam to rise, so they need a high initial heat. Also, avoid opening the oven door too early.

2. Can I make these ahead of time?

Yes! You can bake the pastry shells in advance and store them unfilled for up to 2 days. Fill them just before serving to keep them fresh and crisp.

3. What other fillings can I use?

Aside from classic whipped cream, you can fill them with pastry cream, chocolate mousse, or even ice cream for a profiterole-style treat.

4. Can I freeze cream puffs?

Yes! Freeze the unfilled puffs in an airtight container for up to 2 months. When ready to use, reheat them in the oven at 300°F (150°C) for a few minutes to crisp them up before filling.

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Related Recipes

If you liked this recipe, you’ll definitely enjoy these other sweet treats:

Conclusion

Mom’s famous cream puffs are more than just a dessert—they’re a nostalgic bite of homemade comfort. Whether you’re making them for a special occasion or just because, these airy pastries with their creamy filling will impress anyone lucky enough to try them. So go ahead, whip up a batch, and enjoy the simple joy of a perfect cream puff!

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Mom’s Famous Cream Puffs


  • Author: Charlotte B.

Description

There’s something truly magical about homemade cream puffs. If you’ve never made them before, they might seem like a fancy pastry reserved for bakeries and special occasions. But the truth is, they’re surprisingly simple to make at home—and oh, so satisfying.

Growing up, these cream puffs were a staple at every family gathering. My mom had a way of making the kitchen feel like the heart of our home, and whenever she pulled out her mixing bowls for these delicate pastries, we knew something special was coming. The golden, airy shells filled with rich, creamy goodness were the highlight of every birthday, holiday, and Sunday afternoon tea.

If you’ve ever bitten into a fresh cream puff, you know that first moment of crisp, flaky pastry giving way to luscious filling is pure bliss. Whether you’re making them for a celebration or just because, this recipe will bring a little piece of that homemade magic to your own kitchen.


Ingredients

Scale

For the Pastry (Choux Dough):

  • 1 cup water
  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 4 large eggs

For the Cream Filling:

  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

For the Topping:

  • Powdered sugar (for dusting)

Instructions

Step 1: Make the Pastry Dough

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium heat, stirring occasionally to ensure the butter melts evenly. Once the mixture reaches a boil, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. This should take about 1-2 minutes.

Remove the pan from the heat and let the dough cool for about 5 minutes. This step is important—if the dough is too hot when you add the eggs, they’ll start to cook.

Step 2: Incorporate the Eggs

Once the dough has slightly cooled, add the eggs one at a time, beating well after each addition. The dough may look lumpy at first, but keep mixing until it becomes smooth and glossy. The final dough should be thick yet pipeable.

Step 3: Shape and Bake

Using a piping bag or a spoon, drop small mounds of dough onto the prepared baking sheet, leaving space between each for expansion. You can smooth out any rough edges with a damp fingertip.

Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and firm. Avoid opening the oven door too soon, as this can cause them to collapse. Once done, transfer them to a wire rack to cool completely.

Step 4: Prepare the Filling

While the pastries cool, make the cream filling. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. This should take about 2-3 minutes with an electric mixer on high speed.

Step 5: Fill the Cream Puffs

Once the puffs are completely cool, slice them in half or create a small hole on the side. Use a piping bag or spoon to fill them generously with the whipped cream.

Step 6: Add the Finishing Touches

Dust the tops with powdered sugar for a classic touch. If you want to get fancy, you can drizzle them with melted chocolate or caramel for extra indulgence.

Notes

  • For a richer filling, you can fold in a bit of custard or pudding into the whipped cream.
  • If you want a crispier exterior, poke a small hole in each puff after baking to let out excess steam.
  • These puffs are best enjoyed fresh, but if you need to store them, keep the unfilled shells in an airtight container at room temperature for up to 2 days.

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