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.

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