MOM’S FAMOUS CREAM PUFFS

🥮 MOM’S FAMOUS CREAM PUFFS

A time-honored family recipe that never fails buttery, crisp pastry shells filled with luscious vanilla cream. Classic, comforting, and totally irresistible.

⏱️ Prep Time: 30 minutes

🔥 Cook Time: 35 minutes

❄️ Chill Time (for filling): 2 hours (or overnight)

🍽️ Yields: About 12 cream puffs

🧾 Ingredients

For the Choux Pastry (Pâte à Choux):

1 cup water
½ cup (1 stick) unsalted butter
1 cup all-purpose flour
¼ tsp salt
4 large eggs

For the Vanilla Cream Filling (Pastry Cream):

2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter
2 tsp pure vanilla extract

Optional Toppings:

Powdered sugar (for dusting)
Melted chocolate or ganache (for drizzling)

👩‍🍳 INSTRUCTIONS

🍩 STEP 1: Make the Pastry Cream (Can Be Done Ahead)

In a medium saucepan, whisk together sugar, cornstarch, salt, and egg yolks.
Gradually whisk in the milk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
Once thick, cook 1–2 minutes more, then remove from heat.
Stir in butter and vanilla extract.
Transfer to a bowl, cover with plastic wrap (press it against the surface to prevent skin), and chill for at least 2 hours or until completely cold.

🥖 STEP 2: Make the Choux Pastry

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring water and butter to a boil.
Reduce heat to low, add flour and salt all at once, and stir vigorously with a wooden spoon.
Keep stirring until a ball forms and pulls away from the sides (about 1–2 minutes).
Remove from heat. Let cool for 5 minutes.
Add eggs one at a time, mixing well after each until smooth and glossy. You can use a stand mixer or mix by hand with elbow grease!
Use a spoon, scoop, or piping bag to drop 12 equal mounds (about 2 inches wide) onto the prepared baking sheet.
Bake for 30–35 minutes, or until puffed and golden brown.
Turn off oven, crack the door open, and let sit for 10 minutes to dry them out (prevents sogginess).
Cool completely on a wire rack.

🍰 STEP 3: Fill the Cream Puffs

Once both pastry and cream are cool, cut each puff in half horizontally.
Spoon or pipe the chilled pastry cream into the bottom half of each puff.
Replace the top and dust with powdered sugar or drizzle with melted chocolate if desired.

🥄 STEP 4: Serve or Store

Serve immediately or store covered in the refrigerator for up to 2 days.
Best enjoyed fresh!

❓ Q&A – MOM’S FAMOUS CREAM PUFFS

Q: Why didn’t my cream puffs rise?

A: This usually happens if:

The dough was too wet or too dry.
Oven wasn’t hot enough.
You opened the oven too early (never open for the first 25 minutes!).

Q: Can I freeze cream puffs?

A: Yes!

Unfilled shells can be frozen for up to 2 months. Re-crisp in a 325°F oven for 10 minutes.
Filled cream puffs don’t freeze well — the filling gets watery when thawed.

Q: Can I use instant pudding for the filling?

A: You can, for a quick fix! Just mix instant vanilla pudding with less milk than directed (use ~1½ cups milk for a firmer texture). But homemade pastry cream is richer and more traditional.

Q: Can I make them in advance?