Mom’s Famous Cream Puffs

Light, airy, and filled with creamy goodness, these cream puffs are a timeless classic. A delicate pastry shell filled with rich vanilla cream makes them the perfect dessert for any occasion.

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Ingredients

For the Pastry Shells:

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs

For the Filling:

• 1 package (3.4 oz) instant vanilla pudding mix
• 1 ½ cups cold milk
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Optional Topping:

• Powdered sugar for dusting
• Chocolate ganache (optional, for drizzle)

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Instructions

1. Make the Pastry Shells:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium saucepan, bring water and butter to a boil over medium heat.
3. Reduce heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition. The dough should be smooth and glossy.
6. Using a spoon or piping bag, drop or pipe 12 mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 20–25 minutes, or until the shells are puffed and golden brown. Turn off the oven, crack the door open slightly, and let the shells cool inside for 10 minutes to prevent deflation. Remove and cool completely on a wire rack.

2. Prepare the Filling:

1. In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes.
2. In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Gently fold the whipped cream into the prepared pudding until well combined.

3. Assemble the Cream Puffs:

1. Slice the tops off the cooled pastry shells and set them aside.
2. Fill the bottom halves of the shells with the prepared cream filling using a spoon or piping bag.
3. Replace the tops and dust with powdered sugar.

4. Optional Drizzle:

For an extra indulgent touch, drizzle the cream puffs with chocolate ganache made by melting equal parts chocolate chips and heavy cream together over low heat.

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Tips and Notes

• Make Ahead: You can make the pastry shells up to 1 day in advance. Store them in an airtight container at room temperature. Fill just before serving for best results.
• Storage: Store assembled cream puffs in the refrigerator for up to 2 days.
• Freezing: Freeze unfilled pastry shells in an airtight container for up to 3 months. Thaw at room temperature before filling.

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Nutrition (Per Serving, Serves 12):

• Calories: 200
• Carbohydrates: 16g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 8g
• Sugar: 7g
• Sodium: 85mg