Mom’s Famous Cream Puffs have golden pastry shells, a generous vanilla cream filling, and a light dusting of powdered sugar. The filling uses instant pudding mix, cold heavy cream, and a little milk, so there is no separate custard to cook.
I recommend making the shells first and filling them close to serving time. That gives the pastry time to cool and helps keep the outside crisp. A spoon works well for both shaping the dough and adding the filling, so you can make these without a piping bag.
What makes these cream puffs work?
The shells start with a simple cooked dough called choux pastry. You stir flour into boiling butter and water, let that mixture cool a little, then beat in the eggs. In the oven, steam lifts the dough and creates space for the filling.
The cream filling is sweet and fluffy, with vanilla flavor from the pudding mix. It goes into the hollow shells after they cool. The contrast between the dry golden pastry and soft filling is the reason to save the filling step until near serving time.
Ingredients to have ready
- Butter, water, and vanilla: These form the base of the shell dough. One stick of butter means eight tablespoons, or half a cup.
- All-purpose flour: Measure it before starting, since it goes into the saucepan all at once. Use plain all-purpose flour rather than self-rising flour.
- Eggs: This recipe uses four large eggs. Add them one at a time so each egg blends into the dough before the next goes in.
- Heavy cream: One US pint is two cups. Keep it cold until you are ready to whip the filling.
- Instant vanilla pudding mix: Use one 3.4-ounce package. Add the dry powder directly to the cream and milk. Cook-and-serve pudding needs a different method.
- Milk and powdered sugar: A third of a cup of cold milk goes into the filling. Save the powdered sugar for a light dusting just before serving.
How to make homemade cream puffs
Bring the butter, water, and vanilla to a boil, then stir in the flour. Keep stirring over the heat until the mixture gathers together and pulls away from the pan. Transfer it to a mixing bowl and let it cool for five to ten minutes before adding the eggs.
The dough can look slippery or broken when an egg first goes in. Keep mixing until it comes together, then add the next egg. The finished dough should be thick enough to hold a soft mound on the baking sheet.
For this version, use rounded tablespoonfuls to make about 24 small puffs. Bake in two batches, leaving room between the mounds. Each tray takes about 25–30 minutes, but the color and dryness of the shells matter more than the timer.
My tips for light, dry shells
Give the dough a short cooling time. It should be warm rather than steaming hot when you start adding eggs.
Keep the oven door closed while the puffs rise. A steady hot oven helps them hold their shape. Start checking through the oven window rather than opening the door early.
Look for golden brown shells. Pale shells can still be damp inside and may sink as they cool. If they need more time, keep baking and watch their color.
Let steam escape. After baking, carefully make a small slit in the side of each shell. Move the puffs to a rack and cool them completely before splitting and filling.
Stop whipping once the filling holds its shape. Start slowly to blend the pudding powder, then increase the mixer speed. The cream should stay smooth and fluffy. Keep it covered in the refrigerator while the shells cool.
Make-ahead and storage tips
For the best texture, store the shells and filling separately. You can prepare the shells a day ahead and keep them in a covered container at room temperature once completely cool. Make the filling up to a day ahead and refrigerate it.
Unfilled shells can also be frozen for up to one month. Thaw them, then refresh in a 350°F oven for about five to eight minutes if they need crisping. Let them cool again before adding the cream.
Keep filled cream puffs covered in the refrigerator until serving. They are best the day they are filled; enjoy leftovers by the next day. Add the powdered sugar at the last minute, since it absorbs moisture in the refrigerator.
Questions before you start
Do I prepare the pudding according to the box?
No. For this filling, beat the dry instant pudding mix with the two cups of cold heavy cream and one-third cup of milk listed in the recipe.
Can I make larger cream puffs?
Yes, but larger mounds need a longer baking time. The 25–30 minutes here is for small puffs. Do not use that timing as a fixed limit for a larger pastry.
Do I need a piping bag?
No. Use two spoons to drop the dough onto the pan, then spoon the filling into the cooled shells. Slightly different shapes are part of their homemade look.
For another dessert to share, try our Caramel Cream Cheese Bread.
Adapted from Mom’s Famous Cream Puffs at Hugs & Cookies XOXO. This version keeps the small, spooned puffs from the original RecipesNeed page. For more on the pastry method, see King Arthur Baking’s cream puff guide.
Mom’s Famous Cream Puffs
Equipment
- 2 Baking sheets lined with parchment
- 1 Medium saucepan
- 2 Mixing bowls
- 1 Sturdy spoon or spatula
- 1 Electric mixer for the filling; also useful for the dough
- 1 Cooling rack
Ingredients
Pastry shells
- 8 tablespoons butter 1 stick or 1/2 cup, cut into pieces
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour spooned into the cup and leveled
- 4 large eggs
Vanilla cream filling
- 2 cups heavy cream 1 US pint, cold
- 1 3.4-ounce package instant vanilla pudding mix use the dry powder, not prepared pudding
- 1/3 cup milk cold
To finish
- powdered sugar for dusting, as desired
Instructions
Instructions
- Heat the oven to 400°F (200°C). Line two baking sheets with parchment. Plan to bake one tray at a time on the center rack.
- Heat the butter, water, and vanilla in a medium saucepan until the butter has melted and the liquid boils. Take the pan off the heat and stir in all the flour. Return to medium heat and stir firmly until the dough gathers into a soft ball, pulls away from the pan, and leaves a thin film on the bottom.
- Move the dough to a mixing bowl and let it cool for 5–10 minutes, until warm rather than steaming hot. Beat in the eggs one at a time with a sturdy spoon or mixer. Let each egg blend in fully before adding the next. The dough may look separated at first; keep mixing until it becomes smooth and thick.
- Drop rounded tablespoonfuls of dough onto the prepared sheets, leaving about 2 inches between them. Aim for about 24 small mounds, around 12 per tray. Keep the portions similar so they bake evenly.
- Bake each tray for about 25–30 minutes. Keep the oven door closed while the puffs rise. They should be well risen, golden brown, and dry on the outside. Continue baking if they are still pale or soft. Bake the second tray in the same way; two batches take about 50–60 minutes in total.
- Once a tray is baked, carefully make a small slit in the side of each puff to let steam escape. Transfer the shells to a cooling rack and allow about 30 minutes to cool completely.
- While the shells cool, put the cold heavy cream, dry instant pudding mix, and cold milk in a mixing bowl. Beat on low to combine, then increase to medium-high and whip until thick, fluffy, and able to hold its shape. Stop before the cream turns grainy. Cover and refrigerate until needed.
- Cut the cooled shells horizontally into tops and bottoms. Spoon or pipe the vanilla filling into the bottom halves and replace the tops gently. Dust with powdered sugar just before serving. Keep filled puffs refrigerated until serving.
