Mom’s Famous Cream Puffs

⏱ Prep & Cook: ~1 hour
Servings: About 12–15 puffs

Ingredients

For the shells:

• 1 stick (8 tbsp) butter

• 1 cup water

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 4 eggs

For Mom’s filling:

• 1 pint heavy cream

• 1 package (3.4 oz) instant vanilla pudding mix

• 1/3 cup milk

• Powdered sugar (for dusting)

Instructions

1️⃣ Make the boiling base

• In a medium saucepan, melt butter with water and vanilla.

• Bring to a rolling boil.

2️⃣ Form the dough

• Add all the flour at once.

• Stir constantly until the dough forms a smooth ball that pulls away from the pan.

3️⃣ Cool slightly & add eggs

• Let the dough cool for a few minutes (prevents scrambled eggs).

• Add eggs one at a time, beating well after each.

• Dough should be thick, glossy, and smooth.

4️⃣ Shape & bake

• Preheat oven to 400°F (200°C).

• Drop tablespoon-sized mounds on a parchment-lined sheet.

• Bake 25–30 min until puffed, firm, and deep golden brown.

• Cool completely.

5️⃣ Prepare the filling

• In a chilled bowl, beat heavy cream, pudding mix, and milk until thick and stable.

6️⃣ Assemble the cream puffs

• Slice puffs horizontally.

• Fill generously with the cream.

• Replace tops and dust with powdered sugar.

Tips for Perfect Cream Puffs

• High heat + steam: The water in the dough creates steam that helps the puffs rise.

• Eggs one at a time: Ensures the dough is smooth and prevents it from collapsing.

• Cool completely before filling: Warm shells can melt the cream.

• Chill the filling bowl: Whipping cream is easier and fluffier when cold.