Mom’s Famous Cream Puffs

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Light, golden, and delicately crisp on the outside with a cloud-like filling of sweet, velvety cream—Mom’s Famous Cream Puffs are the kind of dessert that brings people together. Every bite melts in your mouth, leaving a soft trail of whipped vanilla cream and a hint of nostalgia. Whether you serve them at a holiday gathering or sneak one late at night from the fridge, they never fail to impress.

These cream puffs are a classic example of how simple ingredients can create something extraordinary. Made with traditional choux pastry and filled with a rich whipped cream or pastry cream, they look fancy but are surprisingly approachable to make at home. This recipe brings bakery-level elegance right into your kitchen.

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Why You’ll Love This Cream Puffs Recipe

• They’re light, airy, and indulgent without being too heavy.
• Perfect for both beginner bakers and seasoned pastry lovers.
• Can be made ahead of time and filled just before serving.
• Versatile – great for holidays, birthdays, or afternoon tea.

Preparation Phase & Tools to Use

To make these cream puffs successfully, a few key tools are essential:

• Medium Saucepan: For heating your butter, water, and flour to form the choux dough.
• Wooden Spoon or Silicone Spatula: Ideal for stirring the dough without damaging your pan.
• Electric Mixer or Stand Mixer: Makes it easier to incorporate the eggs until smooth and glossy.
• Piping Bag with a Large Round Tip: For neatly shaping the cream puffs onto your baking sheet and for filling them evenly with cream.
• Baking Sheet with Parchment Paper: Ensures even baking and prevents sticking.
• Cooling Rack: Important for allowing steam to escape and keeping the shells crisp.

Each of these tools plays a role in creating the perfect puff: from getting the dough consistency just right to ensuring a hollow interior and beautiful presentation.

Preparation Tips

To get the best results, always start with room temperature eggs—they blend into the dough more easily. Make sure your dough cools slightly before adding eggs to avoid scrambling. When piping, try to keep the shapes uniform in size to ensure even baking. A quick spritz of water in the oven right before baking helps create steam, which makes the puffs rise beautifully. Lastly, don’t open the oven door during baking; it can deflate the pastry. Let them cool fully before filling so your cream doesn’t melt.

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Ingredients for This Cream Puffs Recipe

For the Choux Pastry:

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

For the Filling (Whipped Vanilla Cream):

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar (plus more for dusting)
• 1 teaspoon pure vanilla extract

Optional Additions:

• Chocolate ganache for drizzling
• Fresh berries for garnish

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Step 1: Prepare the Choux Pastry

In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat. Once the butter has melted completely and the mixture is bubbling, add the flour all at once. Stir vigorously with a wooden spoon or silicone spatula until the mixture pulls away from the sides of the pan and forms a smooth ball of dough.

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Step 2: Cool and Add Eggs

Remove the saucepan from heat and let the dough cool for about 5–7 minutes. This is important to prevent the eggs from cooking when added. Once cooled slightly, transfer the dough to a mixing bowl. Using an electric mixer or stand mixer, add the eggs one at a time, mixing well after each addition. The final dough should be smooth, thick, and glossy.

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Step 3: Pipe the Dough

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux dough into a piping bag fitted with a large round tip. Pipe 1.5 to 2-inch mounds onto the baking sheet, leaving about 2 inches between each puff. You can smooth the tops with a wet finger to avoid burnt peaks.

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Step 4: Bake the Cream Puffs

Before placing the tray in the oven, lightly mist the oven with water using a spray bottle to generate steam. Bake for 25–30 minutes or until the puffs are golden brown and crisp. Do not open the oven door during the baking process. Once done, remove from oven and transfer to a cooling rack. Allow to cool completely before filling.

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Step 5: Make the Whipped Cream Filling

In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Be careful not to overbeat, or the cream may turn grainy.

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Step 6: Fill the Cream Puffs

Once the shells are fully cooled, slice them in half horizontally. Fill a clean piping bag with the whipped cream and pipe generous swirls onto the bottom halves. Replace the tops gently. Dust with powdered sugar for a classic finish, or drizzle with chocolate ganache for an extra indulgence.

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Notes

Choux pastry might seem intimidating, but it’s truly all about mastering a few key steps. The dough needs to be cooked before adding the eggs, and the consistency after adding the eggs should be smooth yet thick enough to hold shape when piped. The cream filling can be adjusted to your liking—swap in pastry cream or even a light custard for a different experience. Also, cream puffs are best filled just before serving to maintain that lovely crisp shell.

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Watch Out for These Mistakes While Cooking

• Adding eggs too soon: Let the dough cool slightly before mixing in eggs, or you risk scrambling them.
• Incorrect dough consistency: If your dough is too runny, it won’t puff. Too thick, and it may not rise properly.
• Opening the oven during baking: This can cause your puffs to collapse. Always wait until they’re golden and firm.
• Overfilling with cream: Too much cream can cause the puff to fall apart. Fill gently and don’t overload.
• Storing while warm: Moisture trapped inside can ruin the texture. Let them cool completely on a rack.

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Storage Instructions

Unfilled cream puff shells can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month. To refresh, place them in a 300°F (150°C) oven for 5–10 minutes. Once filled with cream, they should be eaten the same day for best texture, but they can be kept in the refrigerator for up to 2 days. Always store filled cream puffs chilled in an airtight container.

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Estimated Nutrition (Per Cream Puff – Estimated Based on Standard Portion)

• Calories: 170 kcal
• Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 55mg
• Carbohydrates: 10g
• Sugar: 4g
• Protein: 3g
• Fiber: 0g

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Frequently Asked Questions

How do I make sure my cream puffs don’t deflate?

Make sure you don’t open the oven while baking, and let them cool in a dry place to avoid moisture build-up.

Can I freeze cream puffs?

Yes, unfilled puffs freeze well. Once cooled, store them in an airtight bag. Re-crisp in the oven before filling.

What’s the best way to fill cream puffs?

Use a piping bag fitted with a star or round tip to make clean, even swirls of cream.

Can I make them ahead of time?

Yes, the shells can be made a day or two ahead. Fill them just before serving for best results.

Can I use something other than whipped cream?

Absolutely! Try pastry cream, chocolate mousse, or even ice cream for profiterole-style puffs.

Why are my cream puffs flat?

It’s likely due to undercooked dough, improper egg addition, or opening the oven door during baking.

Can I make them gluten-free?

Yes, substitute a 1:1 gluten-free flour blend, but results may vary slightly in texture.

Do I need to refrigerate unfilled puffs?

No, as long as they are stored in an airtight container and used within 2 days. Refrigerate only once filled.

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Conclusion

Mom’s Famous Cream Puffs are more than just a dessert—they’re a timeless treat filled with charm and comfort. With a little patience and the right techniques, anyone can recreate this bakery classic at home. Crisp, golden shells and luscious cream make them an irresistible favorite for all ages. Whether for a celebration or a weekend indulgence, this recipe is sure to impress.v

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