Mom’s Famous Cream Puffs

Why You’ll Love This Recipe

These cream puffs are everything you want in a dessert—crisp, flaky pastry with a soft and creamy filling. The combination of textures is what makes them so special. The best part? The recipe is surprisingly simple! With just a few ingredients, you’ll have a batch of golden, puffy shells that you can fill with anything from vanilla custard to chocolate mousse or whipped cream. They’re versatile, elegant, and always a crowd-pleaser!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the choux pastry:

• 1 cup water

• 1/2 cup unsalted butter

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 4 large eggs

For the filling:

• 1 1/2 cups heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 1 cup vanilla custard (optional, or use whipped cream or pastry cream)

For the glaze (optional):

• 1/2 cup chocolate chips (for chocolate glaze)

• 1 tablespoon vegetable oil (for smoothness)

Directions

Making the Choux Pastry:

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Cook the dough base: In a medium saucepan, combine water and butter. Bring it to a boil over medium heat, stirring occasionally. Once the butter is melted and the water is boiling, remove the pan from the heat.

3. Add the flour and salt: Stir in the flour and salt all at once, using a wooden spoon or spatula. Return the pan to medium heat and cook, stirring constantly for about 1-2 minutes until the dough comes together and forms a ball. It will be thick and smooth.

4. Cool slightly and add eggs: Remove the pan from the heat and let the dough cool for about 5 minutes. Then, one egg at a time, add the eggs to the dough, beating well after each addition. After each egg, the dough will appear lumpy at first but will smooth out as you continue mixing. The dough should be thick, shiny, and able to hold its shape when piped.

5. Pipe the pastry: Transfer the dough to a piping bag fitted with a round tip or use a spoon to drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Each puff should be about 1-1.5 inches in diameter.

6. Bake: Bake for 20-25 minutes until the cream puffs have puffed up and are golden brown. Do not open the oven door during the first 15 minutes of baking, as the puffs need to rise before they begin to brown. Once baked, remove the puffs from the oven and allow them to cool completely on a wire rack.

Making the Filling:

1. Prepare the whipped cream: In a mixing bowl, combine the heavy cream and powdered sugar. Using a hand mixer or stand mixer, beat the cream on medium-high speed until soft peaks form. Add the vanilla extract and continue beating until stiff peaks form.

2. Make custard (optional): If you prefer custard filling, make a simple vanilla custard or pastry cream and let it cool completely before filling the cream puffs. You can also use store-bought custard or pastry cream for convenience.

Assembling the Cream Puffs:

1. Fill the puffs: Once the cream puffs have cooled completely, use a serrated knife to cut a small slit in the side or top of each puff. Carefully spoon or pipe the whipped cream or custard into each puff, filling them generously.

2. Make the chocolate glaze (optional): For the chocolate glaze, melt the chocolate chips and vegetable oil in a small saucepan over low heat, stirring until smooth. Drizzle the chocolate glaze over the top of each cream puff, or dip the top into the glaze for a neat, shiny finish.

3. Serve: Once filled and glazed, serve the cream puffs immediately, or refrigerate them until ready to serve. They’re best enjoyed fresh, but can be kept in the refrigerator for up to 2 days.

Servings and timing

This recipe makes about 20-25 cream puffs, depending on the size. Prep time is around 30 minutes, with a baking time of 20-25 minutes and filling time of another 10-15 minutes. The entire process takes about 1.5 hours, but most of that time is spent baking and cooling.

Variations

• Chocolate filling: You can fill the cream puffs with chocolate mousse or chocolate ganache for a richer flavor.

• Fruit-filled cream puffs: Add fruit fillings like strawberry or raspberry compote for a fruity twist.

• Gluten-free version: Use a gluten-free all-purpose flour blend for the choux pastry to make these gluten-free.

Storage/reheating

Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days. If they get too soft, you can refresh them by placing them back in the oven for 5-10 minutes at 350°F (175°C) to crisp up the shells again. However, they are best enjoyed fresh.

FAQs

1. Can I freeze cream puffs?

Yes, you can freeze the unfilled cream puffs before glazing. Place them in a freezer-safe container or bag and freeze for up to 1 month. To serve, thaw them at room temperature and then fill with the whipped cream or custard.

2. Can I make the dough ahead of time?

You can make the dough ahead of time and refrigerate it for up to 24 hours before baking. Bring it to room temperature before piping and baking.

3. Can I use whipped cream in a can instead of making it?

Yes, you can use canned whipped cream for convenience, though freshly whipped cream will provide a richer texture and taste.

4. How do I get the perfect puff?

Make sure not to open the oven door during the first 15 minutes of baking to avoid deflation. Also, let the dough cool for a few minutes before adding the eggs to ensure the right texture.

5. Can I make the choux pastry without a piping bag?

Yes, you can use a spoon to drop the dough onto the baking sheet. Just try to make the mounds of dough as uniform in size as possible for even baking.

6. How can I make these cream puffs more decorative?

After glazing with chocolate or whipped cream, you can sprinkle with powdered sugar, drizzle caramel, or top with fresh berries for a more decorative touch.

7. Can I use a different filling?

Yes! You can experiment with other fillings such as lemon curd, mascarpone cream, or even coffee-flavored filling.

8. How can I ensure the cream puffs stay crispy?

To maintain crispiness, store the cream puffs in a cool, dry place, and avoid refrigerating them before they are filled.

9. How do I know when the choux pastry is done baking?

The pastry should be golden brown and sound hollow when tapped on the bottom. If it’s still soft or light in color, continue baking for a few more minutes.

10. Can I make these cream puffs in advance?

You can prepare the shells ahead of time and store them in an airtight container for up to 2 days. Fill them just before serving to ensure the shells stay crisp.

Conclusion

Mom’s Famous Cream Puffs are the perfect dessert for any special occasion or simply to treat yourself. With delicate, golden pastry shells and a creamy, dreamy filling, these little bites of heaven are sure to be a hit wherever you serve them. Whether you fill them with rich custard, whipped cream, or chocolate mousse, they’re sure to be loved by everyone who tries them!

Mom’s Famous Cream Puffs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Alice
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1.5 hours
• Yield: 20-25 cream puffs
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Mom’s Famous Cream Puffs are an irresistible dessert featuring light, airy choux pastry filled with rich custard or whipped cream. These golden, crispy puffs are simple to make and perfect for any occasion. Whether you fill them with vanilla custard, chocolate mousse, or whipped cream, they are guaranteed to be a hit at your next gathering!

---

Ingredients

For the choux pastry:

• 1 cup water

• 1/2 cup unsalted butter

• 1 cup all-purpose flour

• 1/4 teaspoon salt

• 4 large eggs

For the filling:

• 1 1/2 cups heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 1 cup vanilla custard (optional, or use whipped cream or pastry cream)

For the glaze (optional):

• 1/2 cup chocolate chips (for chocolate glaze)

• 1 tablespoon vegetable oil (for smoothness)

Cook Mode Prevent your screen from going dark

---

Instructions

• Making the Choux Pastry:

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

  • In a medium saucepan, combine water and butter. Bring to a boil over medium heat, stirring occasionally. Once the butter is melted and the water is boiling, remove the pan from the heat.

  • Stir in the flour and salt all at once, using a wooden spoon. Return the pan to medium heat and cook for about 1-2 minutes until the dough forms a smooth ball.

  • Remove from heat and let the dough cool for about 5 minutes. Add the eggs, one at a time, beating well after each addition. The dough should be thick, shiny, and able to hold its shape when piped.

  • Transfer the dough to a piping bag and pipe 1-1.5 inch mounds onto the prepared baking sheet, spacing them about 2 inches apart.

  • Bake for 20-25 minutes until golden brown. Do not open the oven door during the first 15 minutes of baking. Once baked, remove from the oven and cool completely on a wire rack.

• Making the Filling:

  • For the whipped cream: In a mixing bowl, combine the heavy cream and powdered sugar. Beat with a hand or stand mixer until soft peaks form. Add the vanilla extract and continue beating until stiff peaks form.

  • For the custard (optional): If you prefer custard filling, prepare a simple vanilla custard or pastry cream and let it cool before filling the puffs.

• Assembling the Cream Puffs:

  • Once the cream puffs have cooled, cut a small slit in the side or top of each puff.

  • Spoon or pipe the whipped cream or custard into each puff, filling them generously.

• Making the Chocolate Glaze (optional):

  • Melt the chocolate chips and vegetable oil in a small saucepan over low heat, stirring until smooth.

  • Drizzle the glaze over the tops of the cream puffs or dip them for a shiny finish.

• Serve:

  • Serve immediately, or refrigerate until ready to serve. Best enjoyed fresh, but can be stored in the refrigerator for up to 2 days.

---

Notes

Chocolate Filling: You can fill the cream puffs with chocolate mousse or chocolate ganache for a richer flavor.Gluten-Free Version: Use a gluten-free all-purpose flour blend for the choux pastry to make these gluten-free.Storage: Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days. If they get too soft, place them back in the oven for 5-10 minutes at 350°F (175°C) to crisp up the shells again.