Description
Moms Famous Cream Puffs are a delightful French-American dessert featuring light, airy choux pastry shells filled with a luscious vanilla pudding and whipped cream mixture. Perfectly golden and crispy on the outside, with a rich and creamy filling inside, these cream puffs are a classic treat for any occasion.
Ingredients
Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
Filling
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Topping
- Powdered sugar for dusting or chocolate drizzle
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent the cream puffs from sticking.
- Prepare the choux dough: In a medium saucepan, combine water and unsalted butter and bring to a rolling boil. Immediately add the flour and salt all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Cool the dough: Remove the pan from heat and allow the dough to cool for about 5 minutes to avoid cooking the eggs when added.
- Add the eggs: Add the eggs one at a time, beating well after each addition. Continue until the dough is smooth, glossy, and has a pipeable consistency.
- Shape and bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for expansion. Bake in the preheated oven for 30 to 35 minutes or until the puffs are golden brown and fully puffed. Avoid opening the oven door during baking to prevent collapse.
- Cool the puffs: Remove the baking sheet from the oven and let the cream puffs cool completely on a wire rack before filling.
- Make the filling: In a bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the pudding mixture to create a rich, creamy filling.
- Assemble the cream puffs: Slice each cooled puff horizontally in half. Fill the bottom halves generously with the cream mixture, then replace the tops.
- Finish and serve: Optionally dust the assembled cream puffs with powdered sugar or drizzle with melted chocolate for an elegant touch. Serve immediately or store unfilled puffs until ready to fill.
Notes
- Cream puffs can be made a day ahead and filled just before serving to maintain freshness.
- Store unfilled puffs in an airtight container to preserve their crispness.
- For a time-saving shortcut, pre-made whipped topping can be used instead of fresh whipped cream.
- Ensure not to open the oven door during baking to prevent the cream puffs from collapsing.
