Mom’s Famous Cream Puffs Recipe

I promise I’m not trying to trick you into a baking midlife crisis, but these cream puffs are the kind of dessert that makes relatives awkwardly compliment your mom for a solid 20 minutes. Light choux shells, pillowy pastry cream, and the smug satisfaction of serving something that looks fancy but is mostly steam and hope. My mom’s version is dangerously reliable — a little rustic, a little elegant, and perfect for pretending you’re the kind of person who bakes for fun. Spoiler: I only do this for praise and leftovers.

Once, I handed my husband a piping bag full of custard and asked him to fill the shells while I washed one — yes, one — dish. He squeezed so enthusiastically the cream puff apocalypse began: custard geysers, a very artistic smear on the ceiling, and a dog who now understands how to negotiate for dessert. We called it “modern art” and ate a dozen anyway. Also discovered I apparently have too many children’s aprons for one household.

Time-Saving Hacks

– Use store-bought pastry cream or instant pudding when your inner perfectionist is on vacation.
– Swap a real piping bag for a zip-top bag with a corner snipped — same effect, less drama.
– Microwave chocolate for drizzle in 15-second bursts so you don’t have to wash a double boiler.
– Bake shells on parchment you’ll toss later. Yes, it’s lazy. Yes, it’s brilliant.
– Make the shells a day ahead and re-crisp in a 350°F oven for 5–7 minutes. Minimal dishes, maximum smugness.
– Reuse the pan you just used for something else if you’re feeling dangerous (and short on clean pans).

Serving Ideas

– Dust with powdered sugar and act like you planned it.
– Fill with vanilla pastry cream and drizzle with chocolate because two kinds of sugar is emotionally honest.
– Serve with coffee in the morning, champagne in the evening, and iced tea for anyone trying to be sensible.
– Serve with wine if the kids drove you nuts — it pairs well with “I survived snack time.”
– Keep it simple: one shell, one filling, and don’t invent toppings unless you’re ready to apologize to your oven.

What to Serve It With

Short answer: anything that makes you feel fancy. Long answer: coffee, espresso, a fruit salad that says “I tried,” or bubbly if you want smug and festive. Also works with a scoop of vanilla ice cream shoved inside like it’s a very elegant sandwich.

✔Tips & Mistakes

– Don’t underbake the shells. If they’re soft, they’ll collapse. I learned this the hard way and spent an evening with sad, soggy puffs and a glass of wine.
– Add eggs one at a time and test the dough; it should be glossy and fall from the spoon in a thick ribbon.
– Resist opening the oven for at least 20 minutes — choux needs drama without audience participation.
– Pipe consistent sizes so everyone gets equal amounts of glory and filling.
– Fill the puffs only after they’re cool, unless you enjoy custard steam clouds.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep shells and filling separate if you want crisp puff shells for more than a few hours.
– Fully assembled cream puffs are best eaten within a day; shells stored alone can be frozen for months.
– Re-crisp shells in a hot oven (350°F, 5–7 minutes) before filling if they’ve softened.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Fillings: vanilla pastry cream, chocolate mousse, lemon curd, or even salted caramel for dramatic flair.
– Shell swaps: try a gluten-free flour blend if you must; results vary, but so does life.
– Dairy options: use coconut milk or a non-dairy cream for the custard if you’re avoiding dairy.
– Add-ins: fold in berries, espresso, or liqueur to the filling for grown-up energy.

Frequently Asked Questions

Mom's Famous Cream Puffs Recipe

A delightful pastry filled with creamy goodness, perfect for any occasion.

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Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup water Use filtered water for the best taste.
• ▢ 1 cup all-purpose flour Sift before measuring for fluffiness.
• ▢ 0.5 cup unsalted butter Melt slightly for easier mixing.
• ▢ 3 large eggs Room temperature eggs work best.
• ▢ 1 cup heavy cream Chill before whipping.
• ▢ 0.5 cup powdered sugar Sift for a smoother cream.
• ▢ 1 tsp vanilla extract Use pure vanilla for best flavor.

Instructions

Preparation Steps

• Preheat your oven to 400°F (200°C).
• In a saucepan, bring water and butter to a boil.
• Add all-purpose flour, stirring continuously until a ball forms.
• Remove from heat and let cool for 5 minutes.
• Incorporate eggs one at a time, mixing until smooth.
• Pipe dollops of dough onto lined baking sheets.
• Bake for 20-25 minutes until puffed and golden.
• While cooling, whip heavy cream with powdered sugar and vanilla until peaks form.
• Cut the tops off the cooled puffs and fill them with whipped cream.
• Replace the tops and dust with extra powdered sugar, if desired.

Notes

For an extra touch, drizzle chocolate over the filled puffs. Serve immediately!