Mom’s Famous Cream Puffs

So good, they disappear faster than you can say “homemade!”

There are some recipes that go beyond just food — they become family treasures. For us, that recipe is Mom’s Famous Cream Puffs.

These little bites of heaven have made appearances at every holiday, celebration, and Sunday brunch I can remember. Light, airy pastry shells filled with the most luscious vanilla cream and dusted with a whisper of powdered sugar… every bite is a memory.

The best part? They’re surprisingly simple to make. Don’t let the fancy look fool you — if you can stir, scoop, and whisk, you can make these. And once you do, get ready for them to vanish in no time.

In fact, the last time my daughter-in-law made them for brunch, I barely had time to grab one before the plate was empty. I immediately asked her, “Where did you get this recipe?”
Her answer: “Your mom, of course!”

So here it is — passed down with love, and just as delicious as ever.

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Mom’s Famous Cream Puffs – The Recipe

For the pastry (choux dough):

• 1 cup water

• 1/2 cup (1 stick) butter

• 1 cup all-purpose flour

• 4 large eggs

For the filling:

• 1 box (3.4 oz) instant vanilla pudding mix

• 1 1/2 cups cold milk

• 1 cup heavy whipping cream

• 1 tsp vanilla extract

Optional toppings:

• Powdered sugar for dusting

• Melted chocolate drizzle (for an extra treat)

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Instructions

1. Make the pastry shells:
Preheat your oven to 400°F (200°C).
In a medium saucepan, bring the water and butter to a rolling boil. Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.

Let it cool slightly, then beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Drop spoonfuls (about 2 tablespoons each) onto a greased or parchment-lined baking sheet, leaving room between each puff.

Bake for 30–35 minutes, or until golden brown and puffed. Do not open the oven early — they need the full time to rise! Once done, remove and let cool completely.

2. Prepare the filling:
In a large bowl, whisk the pudding mix with cold milk until thickened. In a separate bowl, whip the heavy cream and vanilla until stiff peaks form. Gently fold the whipped cream into the pudding mixture to create a light, creamy filling.

3. Assemble the cream puffs:
Once the shells are cool, slice them in half horizontally. Spoon or pipe the filling into the bottom half of each puff, then replace the tops.

Dust with powdered sugar or drizzle with melted chocolate, if desired.

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Serve & Enjoy!

These are best served chilled and are perfect for making ahead. Just keep them refrigerated and watch them disappear at your next gathering.

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From our kitchen to yours — may this little piece of family tradition bring as much joy to your table as it has to ours.