Mom’s Famous Cream Puffs

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Light as air and bursting with rich, sweet cream, Mom’s Famous Cream Puffs are a nostalgic dessert that never goes out of style. These delicate pastries are made from classic French choux pastry, baked to golden perfection, then filled with a smooth and luscious vanilla cream filling. Topped with a gentle dusting of powdered sugar, each bite is a perfect balance of crisp shell and creamy indulgence.

Whether you remember them from family gatherings or are discovering them for the first time, these cream puffs are sure to leave a lasting impression. They’re surprisingly simple to make and incredibly satisfying to share. Elegant yet comforting, this recipe is a timeless treat that brings a touch of warmth and sweetness to any occasion.

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Ingredients for this recipe

For the choux pastry:

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the cream filling:

• 1 pint (2 cups) heavy whipping cream
• 1 package (3.4 oz) instant vanilla pudding mix
• 1/3 cup whole milk
• 1/4 cup powdered sugar (optional, for extra sweetness)

Topping:

• Powdered sugar, for dusting

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Step 1: Prepare the Choux Pastry

In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, and a pinch of salt. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball. This should take about 1–2 minutes.

Remove the pan from the heat and allow the dough to cool for 5 minutes. Then, add 4 large eggs, one at a time, beating well after each addition until the dough is smooth and glossy.

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Step 2: Bake the Pastry Shells

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Using a spoon or a piping bag fitted with a large round tip, drop or pipe mounds of dough onto the prepared sheet, spacing them about 2 inches apart.

Bake for 20 minutes at 425°F, then reduce the heat to 375°F (190°C) and continue baking for another 10–15 minutes, or until the cream puffs are golden brown and puffed. Avoid opening the oven door too soon to prevent collapsing.

Once baked, remove from the oven and immediately poke a small hole in each puff to allow steam to escape. Cool completely on a wire rack.

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Step 3: Make the Cream Filling

While the puffs are cooling, prepare the luscious filling. In a large mixing bowl, beat together 1 package (3.4 oz) of instant vanilla pudding mix and 1 1/2 cups of cold milk until thickened. In a separate bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.

Fold the whipped cream gently into the vanilla pudding to create a rich, fluffy filling.

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Step 4: Assemble the Cream Puffs

Slice each cooled puff in half horizontally. Fill the bottom half with the prepared cream using a spoon or piping bag. Replace the tops, pressing lightly. Optionally, dust the tops with powdered sugar for a classic finish.

Serve immediately or chill for an hour to let the flavors meld.

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Here is Part 3 of the article for Mom’s Famous Cream Puffs:

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Storage Instructions

To store your cream puffs, place them in an airtight container and refrigerate. They are best enjoyed within 2–3 days for optimal freshness and texture. If you need to prepare them in advance, store the unfilled choux pastry shells at room temperature for up to 2 days, and fill them just before serving.

For longer storage, the pastry shells can be frozen. After baking and cooling, place them in a zip-top bag and freeze for up to 2 months. Thaw at room temperature and re-crisp in a 350°F (175°C) oven for 5–10 minutes. Avoid freezing filled cream puffs, as the cream may separate or become watery upon thawing.

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Estimated Nutrition

Per cream puff (based on 12 servings):

• Calories: 210
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 95mg
• Sodium: 95mg
• Carbohydrates: 17g
• Sugar: 6g
• Protein: 4g

Note: Nutritional values are approximate and can vary based on specific ingredients used.

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Frequently Asked Questions

1. Can I use homemade pastry cream instead of pudding mix?

Absolutely! Traditional pastry cream is a great substitute if you prefer a more classic French approach.

2. Why did my cream puffs collapse?

This usually happens when the puffs are underbaked or the oven door was opened too early. Make sure they’re golden brown and firm before removing them.

3. Can I fill the puffs the night before?

Yes, but they may lose some crispness. It’s best to fill them a few hours before serving and store in the fridge.

4. Is it okay to use whipped topping instead of real cream?

You can, but real heavy cream gives a much richer and fresher taste.

5. What can I do if my filling is too runny?

Chill it longer or fold in more whipped cream to stabilize. Avoid overmixing.

6. Can I make them gluten-free?

Yes, use a gluten-free all-purpose flour blend, but expect a slightly different texture.

7. Do cream puffs need to be refrigerated?

Yes, because of the dairy-based filling. Keep them chilled until ready to serve.

8. Can I add flavor variations to the filling?

Definitely! Try chocolate pudding, espresso powder, or a fruit purée folded into the whipped cream.

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