STEP 3: Cool Slightly, Then Add the Eggs

Adding eggs while the dough is too hot will scramble them—so patience is key.

1. Remove the pan from heat and let the dough cool for 5 minutes.
2. Add the eggs one at a time, mixing well after each addition.
   • The dough will look lumpy at first, but keep stirring—it will become smooth.
3. When finished, the dough should be thick, shiny, and pipeable.

STEP 4: Shape the Cream Puffs

You can pipe the puffs for a perfect round shape, or drop them by spoon for a rustic look.

• Transfer the dough into a piping bag fitted with a large round tip.
• Pipe golf-ball-sized mounds onto your prepared baking sheet, leaving space between each.
• Lightly wet your finger and tap down any peaks so they don’t burn.

STEP 5: Bake to Golden Perfection

Choux pastry requires two baking stages:

1. Bake at 425°F (220°C) for 10 minutes — this triggers the puff.
2. Reduce the heat to 350°F (175°C) and bake for 25–30 minutes more until golden brown, hollow, and crisp.

Tip: Do not open the oven during the first 20 minutes; the sudden temperature change can deflate the puffs.

When they’re done, poke a tiny hole in the side of each puff to release steam. This helps keep the shells crisp instead of soggy.

STEP 6: Make the Cream Filling

While the shells cool, prepare the dreamy filling.

To make the classic whipped cream:

1. Add heavy cream, powdered sugar, and vanilla to a chilled mixing bowl.
2. Whip with an electric mixer until soft peaks form.
3. Chill until ready to use.

For a richer texture:

Mix 1 cup stabilized vanilla pudding into the whipped cream.
This creates the famous “bakery style” puff filling that many moms swear by.

STEP 7: Fill the Cream Puffs

Once the shells are cool:

1. Slice each puff in half horizontally OR poke a hole in the bottom.
2. Pipe or spoon in the creamy vanilla filling.
3. Close the puff and dust with powdered sugar.

You now have delicate, cloud-light pastries ready to delight anyone lucky enough to taste them.

STEP 8: Serve and Enjoy

Cream puffs are best enjoyed fresh, but they also store well:

• Refrigerate filled puffs for up to 24 hours
• Freeze empty shells for future use

Serve them at parties, holidays, or just because you want to treat yourself—these puffs never disappoint.

FINAL THOUGHTS

Mom’s Famous Cream Puffs prove that timeless recipes don’t need complicated ingredients to taste truly special. The magic lies in the tender shells, the silky filling, and the joy that comes from sharing them with the people you love.

Whether you’re recreating a childhood memory or making these for the first time, this recipe will quickly become a family treasure in your own kitchen.

Would you like a printable recipe card or a shorter version too?