Mom’s Famous Cream Puffs

“`html

Do you love cream puffs? Then you simply must try my mom’s famous recipe! These cream puffs are truly something special, with a filling that stands out from the rest. While some might settle for a plain vanilla pudding filling, my mom’s version is elevated with rich, whipped heavy cream, creating a decadent experience with every bite. The shells are light as air, serving as the perfect vessel for the luscious filling. You can conveniently prepare the shells ahead of time and freeze them, and the cream can be made a day in advance. Just fill them up right before serving!

I’ve even prepared them the night before, and they were still perfect the next day. Just save the powdered sugar for last to avoid any unwanted texture changes in the fridge. Dust it on with a small sieve or shaker just before serving. If powdered sugar isn’t your preference, try drizzling the tops with melted chocolate — it’s always a crowd-pleaser! Or, you could add some colorful sprinkles on top for a fun twist that the kids will adore.

Why You’ll Love This Recipe

This recipe is a family treasure for a reason! You’ll love how easy it is to make a dessert that looks and tastes like it came from a fancy bakery. The combination of light, airy shells with a creamy, luxurious filling is simply irresistible.

Kitchen Equipment You’ll Need

• Medium saucepan
• Wooden spoon
• Electric mixer
• Baking sheets
• Parchment paper
• Piping bag or small spoon
• Sieve or shaker for powdered sugar

Ingredients

• 1 stick butter (8 tablespoons)
• 1 cup water
• 1 teaspoon vanilla
• 4 eggs
• 1 cup flour

Mom’s Famous Filling:

• 1 pint heavy cream
• 1 package (3.4 ounces) instant vanilla pudding
• ⅓ cup milk

Makes approximately 16 cream puffs

Instructions

1. Bring the butter, water, and vanilla to a boil in a medium saucepan.
2. Add the flour and stir constantly until the mixture leaves the sides of the pot and forms a ball. Remove from heat and let cool.
3. Beat in the eggs one at a time until the mixture is smooth.
4. Drop by tablespoon onto parchment-lined baking sheets.
5. Bake at 400°F for about 25-30 minutes until golden. Let cool completely.
6. Slice the puffs in half and pipe or scoop in Mom’s filling.
7. Dust with powdered sugar just before serving.

Filling:

Beat the heavy cream, pudding powder, and milk in a mixer until thick and fluffy, resembling whipped cream.

Tips for Success

• Make sure the flour mixture is cool before adding the eggs to prevent them from cooking.
• For best results, use an electric mixer to ensure the filling achieves the right consistency.

Additional Tips or Variations

For a chocolate twist, drizzle melted chocolate over the tops of the cream puffs. You can also experiment with different pudding flavors for the filling, such as chocolate or butterscotch, to mix things up.

Nutritional Highlights (Per Serving)

Each serving is a delightful treat, offering a balance of creamy and sweet flavors that are sure to satisfy your dessert cravings.

Frequently Asked Questions (FAQ)

Can I make cream puffs in advance?
Yes, you can prepare the shells and freeze them. The filling can also be made a day ahead. Assemble the cream puffs shortly before serving.

How should I store leftovers?
Store any leftover cream puffs in an airtight container in the refrigerator. They are best enjoyed within a day or two.

Conclusion

These cream puffs are a testament to why my mom’s recipe is so beloved. I invite you to try them out and experience the magic for yourself. Once you do, don’t forget to share your thoughts and any creative variations you come up with. Happy baking!

“`