MY MOM’S FAMOUS CREAM PUFFS
LOVE CREAM PUFFS? THEN YOU MUST TRY MY MOM’S FAMOUS RECIPE!!!!! UNBELIEVABLE!!!
These cream puffs are unlike any others you may have had before. For my mom’s famous cream puffs, the secret lies in her amazing filling. Some try to pass off a filling of bland vanilla pudding. Not this time. This filling does have a pudding base but with the addition of heavy cream whipped in you just can’t go wrong. It is rich, decadent and everything a cream puff filling should be! The shells are also ultra light making them the perfect vessel to hold all of that yummy cream! You can even make the shells ahead of time and freeze them! You can make the cream a day ahead, too. Then just stuff them before serving. I have even stuffed them the night before and they were perfect the next day. I would just hold off on the powdered sugar or it can get funky in the refrigerator. Sprinkle it on with a small sieve or shaker right before you serve them! If powdered sugar is not your thing, then you can try drizzling the tops with melted chocolate. That’s definitely never a bad idea! I have one below that you can see drizzled with chocolate! Sprinkles would also be fun on top and the kids would go crazy for that!
You may also love my chocolate filled cream puffs and Christmas Cream Puffs!
Make sure you are generous with the dusting of powdered sugar! Look how pretty they look!
You’ll Need:
Sugar Shaker
Parchment Paper
BEST RECIPE EVER!! FROM MY MOM XO
- 1 stick butter
- 1 cup water
- 1 tsp vanilla
- 1c flour
- 4 eggs
- 1 PINT HEAVY CREAM
- 1 PACKAGE (3.4 OUNCES) INSTANT VANILLA PUDDING
- ⅓ CUP MILK
- Bring the water, butter and vanilla to a boil. Add flour.
- Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool.
- Beat in the 4 eggs, one at a time until smooth.
- Drop by T. onto parchment lined cookie sheets (You want 8 for nice large ones) and bake at 400 degrees for about 40 minutes.
- (Pro tip: Can poke with a toothpick once out of the oven, then return them to the oven with it shut OFF and crack the door while they cool. This prevents them from deflating)
- LET COOL.
- Slice in half and pipe or scoop in Mom's filling. Dust with powdered sugar or pour on melted chocolate.
- Beat all in mixer until thick!
Makes 8 nice large creampuffs! Updated recipe 2022 for 8 puffs baking 40 minutes. Original publish date on my blog 2013
*If you choose to pour on melted chocolate, I used:
DOVE CHOCOLATE DISCOVERIES!!!!
Toni Christopher says
I have posted & posted~~ does this need (cream puffs) need self rising flour?? I can’t seem to get them right. Not sure if I’m not cooking it long enough or if it is the flour. Please help & answer!! Thank You Toni
danielle says
I just replied a little while ago to your other post. It uses all purpose flour. Did you follow the baking time in the recipe?
Toni Christopher says
yes sorry I’m sorta new at this. I baked them 25 min. burnt & flat!! So it must be my cooking the flour mixture long enough. I’m going for time three. I hope it works this time. Thank You !!
danielle says
good luck!
Linda says
Humidity can affect how much they rise or fall
Janice says
Your oven tempature might be off. I was cooking a meatloaf and the oven was set at 350. When I went to check on it the oven read 500, but it was the best meatloaf we ever had; 500 degrees for 15 mins. lmao
Laura says
Your oven may run “hot”
Jill Snyder says
Be sure to let the flour / butter mix cool about 5 minutes before adding eggs 1 at a time.
Also, depending on the size of the puffs, 1 tsp or 1 tbls makes a difference in baking time.
Eddie F. says
This recipe worked perfectly for me. Just be sure to check on your pastry at about 25 minutes. Gorgeous and delicious on my first try!!!!
cd says
Were they crisp and flaky or more dense ?
Eddie F. says
No, all purpose flour is fine. Melt your liquids first and then add the flour.
Linda says
Toni:
No all purpose flour is fine. The eggs are what make these puff up. Add one at a time and don’t add another until the first is COMPLETELY incorporated. And the recipe is not clear. You add the butter, water, and salt. Bring to a boil, THEN add the flour, all at once. Beat the heck out of it with a wooden spoon. Once all flour is incorporated and it forms a ball, let it cook for another minute. That’s when I put it in a stand mixer, and beat until it has cooled a little. Then add you eggs one at a time. They will puff up a lot, I like a two or three bite size, I use an ice cream scoop so that they are all the same size, and bake evenly. Check them at about 25 minutes, all ovens cook differently. You want them to look dry and be nicely brown.
LINDA says
DONT OPEN THE OVEN DOOR TO BE LOOKING AT THEM TILL THEY ARE DONE OR THEY DO FALL WE MAKE THEM ALL THE TIME
Patty White says
Do NOT open the oven until the time is up. If you do, this will cause your Puffs to fall.
sue says
Hi,when you add the flour(I use regular all propose)mix still it pulls away from side of pan or I say still it different looking,you will know and I addd the eggs all at once and when it is still warm,beat until again it comes away from the side of the pan and forms a ball. Hope this helps
Pattie says
No, don’t use self-rising flour. Just plain ole regular flower. It takes a lot of beating by hand. I use a wooden spoon. I learned how to make these in 4H many ions ago. Follow the directions and they will come out great!
suzanne says
you may not be cooking your flour long enough, it has to form a ball. I use regular flour, make sure it cool enough before you add the eggs
Diana says
I made cream puffs using this recipe for the first time today, they are perfect! They puffed up nice golden brown and hollow. I can’t wait to fill them and take them to my party tonight!
Sandy says
Thank you made these …today….perfect cream puffs, thanks again
Hugs & Cookies xoxo says
Yay!!!
Marla Puckett says
Not only did they come out looking beautiful, but tasted sooooo good!! Thank you for this easy, delicious recipe!
Hugs & Cookies xoxo says
So glad to hear they were a success for you! Yay!
Frances van den Bergh says
I have made something similar in the past. I used bought flaky pastry, roll it out thin, cut in half down the center and then into three pieces, top and bottom (6 pieces) bake as per instructions on roll or bake until risen and flaky. Leave to cool. Make up the Mom’s Famous Filling. Spread on to the 3 pieces and put the other 3 pieces (lids) on. Dust with icing sugar and you have 3 cream puffs. You could do 4 pieces with lids. Fantastic but must be eaten the same day.
Paula Lessard says
You have to be a couple of hundred years old to have made or found all these wonderful recipes. Loving everyone of them. Just glad I found u! Keep up the good work! My days are better because of you! THANK YOU!!!!!!!
Hugs & Cookies xoxo says
hahahaha laughing!!!!!!!! Thanks for such a kind, warm message!!! !xoxoxoxox
Susan says
Can you make these ahead of time? I would like to make these for my family reunion but I don’t have time to make them that morning so I didn’t know if it would be ok to make them the night before? Thanks
Hugs & Cookies xoxo says
absolutely -you can even keep the puffs in a ziploc overnight on the counter and chill the filling-then fill the next day!
Kathy says
They freeze well too.
Tannie says
I made them for the first time and they were perfect! Thank you for such wonderful recipe!
Question: Would this filling be sturdy enough as cake frosting? I really love the flavor and texture, but don’t know how it would stand on a cake.
Hugs & Cookies xoxo says
Yay!!! Prob good as a filling not sure as a frosting but hey, worth a try lol
Carolyn says
Just made these and OMG they are AMAZING!!!!!!
Hugs & Cookies xoxo says
I am so glad-I will tell my mom!
Karen Burch says
Great recipe. Easy to make but the cream puffs were great. Thanks for sharing.
Hugs & Cookies xoxo says
Glad you loved them!
Mary Levitt says
You mix the pudding in dry?
Hugs & Cookies xoxo says
yes
Nancy Barone says
This is the same recipe my family has used forever we just change the filling up once in awhile
Pam Smith says
For the home made filling, do you mix everything together all at once till it firms up, or beat heavy cream first then add the rest.. Not sure???? Help…
Hugs & Cookies xoxo says
MIX ALL AT ONCE 🙂
Donna says
The recipe does not mention salt but one of the comments do. How much is needed? What size eggs? Does it matter? How many servings does this make? I want to be sure I get everything right.
Jan says
Love this recipe, made them for the first time and, they where delicious.
Hugs & Cookies xoxo says
yay!!!
bj crosse says
How much butter is 1 stick please? We dont measure it that way here
Hugs & Cookies xoxo says
8 Tablespoons
Crystene says
When you say butter, is it salted butter? I never know what kind to buy.
kim says
How do you make the chocolate topping? Love these, and I think the chocolate would taste delicious!
Hugs & Cookies xoxo says
I just melted chocolate-good quality!
Denise says
Oo wow I am going to bake these up..!! I live in WA so I will wait for a nice dry day .. ! Thank-You for sharing these amazing Cream Puffs!
Hugs & Cookies xoxo says
Enjoy! Let me know when you try them!
Denise says
Yes I will.. This coming up week looks to be a Great week for baking Cream Puffs! Thank-You . I love your recipes … As someone who bakes .. Family recipes are The Best..! ❤️
Anita chovan says
Trying these with key lime for the pool this summer.
Thank You for the recipe.
Darla Tribulato says
You can substitute Chocolate pudding or Pistachio also.
Gi says
omg this is such a good recipe I made it for the first time today and its such a good recipe I’m 14 and it worked for me though it does need a lot of effort put into them lol
Hugs & Cookies xoxo says
AWESOME!!!
Deborah Breen says
hi ! Just read through this tasty sounding recipe but did not see anywhere about putting a hole in the puffs after they come out of the oven. I always make a bit of a hole to let the steam out, otherwise I wind up with a mushy inside. Did I miss this hint ?
Hugs & Cookies xoxo says
Hi, I do not do that for my puffs. I do it for popovers so maybe I should try your tip!
Just4Foodies says
LOVE this recipe and all the info!
Aurelene Beck says
Can you use Chocolate syrup like the one for topping ice cream?
Hugs & Cookies xoxo says
sure
Marla says
Oh my gosh! So delicious. They disappeared. Followed directions exactly and came out perfect. Thank you!
Hugs & Cookies xoxo says
aww, yay! Happy to hear that!
Sarah says
hi! the cream puff recipe is different from the chocolate filled puffs, this recipe doesn’t say sugar but the other does. are they supposed to be different or is one incorrect? We just love these so much! Can’t wait to try other filling flavors.
Hugs & Cookies xoxo says
Yes they are different!