If you’re dreaming of airy, crisp pastry shells filled with pillows of sweet whipped cream, then you’re in for a treat with Mom’s Famous Cream Puffs. This dessert is pure nostalgia served on a plate: golden choux puffs generously filled and dusted with sugar or chocolate, just like Mom always made for birthdays and special gatherings. Whether you’re a cream puff first-timer or you’ve enjoyed them for years, this recipe will steal your heart—and quite possibly the spotlight at your next get-together, too!
Ingredients You’ll Need
Whipping up Mom’s Famous Cream Puffs only takes a handful of humble ingredients, but each one plays a bold role in achieving the right texture, flavor, and finish. Let’s break down why these basic pantry staples matter so much!
- Water: Essential for steam, which makes the pastry puff up beautifully in the oven.
- Unsalted Butter: Gives the pastry its rich flavor and flaky tenderness.
- All-Purpose Flour: The backbone of your choux pastry, creating structure and lightness.
- Salt: Just a pinch balances the sweetness and enhances all the flavors.
- Large Eggs: These create the puff’s signature rise and lend a glossy finish to the dough.
- Heavy Whipping Cream: For luscious, billowy filling that’s nothing short of dreamy.
- Powdered Sugar: Delicatesweetness for both the filling and optional dusting on top.
- Vanilla Extract: A splash of cozy, floral flavor in every bite of cream.
- Optional Topping: Sprinkle with extra powdered sugar or a drizzle of melted chocolate for a show-stopping finish!
How to Make Mom’s Famous Cream Puffs
Step 1: Prepare and Preheat
Start by heating your oven to 400°F and lining a baking sheet with parchment paper—this keeps your puffs from sticking and makes cleanup a breeze. Gather all your ingredients and set your tools out, so you’re not scrambling once things get moving. Once the oven is ready, you’re off to a flying start.
Step 2: Make the Choux Pastry Dough
In a sturdy saucepan on medium heat, combine the water and butter. Bring this mix to a gentle boil; once the butter is fully melted and just bubbling, quickly add the flour and salt all at once. Stir—vigorously!—with a wooden spoon until the dough pulls itself together, forming a ball that leaves the sides of the pan clean. Give it a couple more stirs to cook the flour, then take it off the heat to cool for about 5 minutes.
Step 3: Add the Eggs
This is where the magic happens. Add one egg at a time to the slightly cooled dough, beating thoroughly after each addition. The dough will look a little strange between eggs—trust the process! When all four are mixed in, you’ll have a glossy, thick batter that’s just right for piping or spooning.
Step 4: Pipe or Spoon the Dough
Use a piping bag fitted with a large round tip, or simply a couple of spoons, to drop mounds (about 2 tablespoons each) onto your lined baking sheet, spacing them 2 inches apart. These little puffs will expand as they bake, so don’t crowd them!
Step 5: Bake to Perfection
Slide your tray into the hot oven and bake for 25 to 30 minutes until the puffs are golden brown and beautifully risen. Resist the urge to peek—the steam inside is what makes them puff, so keep that door closed. When they’re done, transfer them to a wire rack and let them cool completely. This prevents sogginess and keeps your shells crisp.
Step 6: Whip Up the Filling
While your puffs cool, beat heavy cream, powdered sugar, and vanilla together in a chilled bowl until stiff peaks form. This rich, sweet cream is the crown jewel of Mom’s Famous Cream Puffs. Tip: chill your bowl and beaters first for extra-fluffy results!
Step 7: Fill and Finish
Once the pastry shells are fully cooled, carefully slice each puff in half horizontally. Spoon or pipe the whipped cream onto the bottom halves, then replace the tops to sandwich all that lovely filling inside. Dust with powdered sugar or drizzle molten chocolate for an irresistible flourish.
How to Serve Mom’s Famous Cream Puffs
Garnishes
For that classic bakery look, a generous snowfall of powdered sugar does the trick, but don’t be afraid to get fancy! A drizzle of melted chocolate or a few chocolate shavings take Mom’s Famous Cream Puffs to the next level. If you’re making these for a celebration, edible gold leaf or colorful sprinkles can add a special touch.
Side Dishes
Cream puffs are show-stoppers all on their own, but they pair delightfully with fresh fruit like strawberries, raspberries, or a medley of berries for a light, tangy contrast. For brunch, try serving them alongside a fruit salad or with citrus sorbet for a refreshing break between bites.
Creative Ways to Present
For a fun party spread, stack your cream puffs into a towering croquembouche, or serve them mini-style for bite-sized elegance. You could even set up a “decorate your own” bar with assorted toppings—let your friends and family customize their Mom’s Famous Cream Puffs just the way they like.
Make Ahead and Storage
Storing Leftovers
If you have any cream puffs left (rare, but it can happen!) store the filled pastries in an airtight container in the refrigerator. They’ll keep their best texture for about a day—after that, the filling can begin to soften the shells.
Freezing
The unfilled pastry shells freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. When you’re ready, let them come to room temperature and fill fresh—no one will ever know they weren’t just baked!
Reheating
To restore crispiness to thawed shells, pop them in a preheated 300°F oven for five to seven minutes. Allow them to cool completely before filling with cream. Avoid reheating filled puffs, as the cream can melt and become runny.
FAQs
Why did my cream puffs collapse after baking?
This usually happens if the pastry shells are underbaked or if the oven door was opened early, releasing the steam. Make sure the puffs are golden, and only remove them when they’re firm and nicely puffed.
Can I make the cream filling ahead of time?
Yes! The whipped cream filling can be made several hours in advance and stored, covered, in the fridge. Give it a quick whip if needed before using it to freshen it up.
What’s the best way to fill Mom’s Famous Cream Puffs?
You can either use a piping bag with a star tip for a fancy look or simply spoon the whipped cream into the shells. Piping makes them extra pretty and adds a touch of that bakery magic.
Can I flavor the whipped cream filling?
Absolutely! Try adding instant espresso, a splash of almond extract, or even citrus zest for a fun twist on the original. Just be careful not to add too much liquid, or your cream may lose its shape.
How do I keep the pastry shells crisp?
Let the baked puffs cool completely on a wire rack, and only fill them right before serving. If you’re making them ahead, store the shells in an airtight container and keep them away from humidity or moisture.
Final Thoughts
There’s a reason Mom’s Famous Cream Puffs are a family legend—they’re light, sweet, and guaranteed to make any moment a little more special. Give them a try and share a little homemade joy with those you love. You might just start a delicious new tradition!
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Mom’s Famous Cream Puffs Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 cream puffs
- Category: Dessert
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
Indulge in the light and airy delight of Mom’s Famous Cream Puffs. These delectable treats feature a delicate choux pastry filled with luscious whipped cream. Perfect for any occasion!
Ingredients
For the pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the filling:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Optional topping:
- Powdered sugar or melted chocolate for drizzling
Instructions
- Preheat the oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare the pastry: In a medium saucepan, bring water and butter to a boil. Add flour and salt, stir until a ball forms. Remove from heat, cool slightly, then beat in eggs.
- Bake the puffs: Drop or pipe mounds onto the baking sheet. Bake for 25–30 minutes until golden brown.
- Make the filling: Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fill the puffs: Slice puffs, fill with whipped cream, and top with powdered sugar or chocolate.
Notes
- Ensure puffs are fully cooled before filling.
- Store unfilled shells in an airtight container if making ahead.
Nutrition
- Serving Size: 1 cream puff
- Calories: 220
- Sugar: 6g
- Sodium: 70mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 105mg
