Step 3: Shape the Cream Puffs
Spoon or pipe small mounds of dough onto the prepared baking sheet, leaving space between each one since they will expand. Aim for about 2 tablespoons of dough per puff.
Step 4: Bake to Perfection
Place the baking sheet in the oven and bake for 30–35 minutes, or until the cream puffs are puffed, golden brown, and firm to the touch.
Avoid opening the oven door during baking—this can cause the puffs to collapse.
Once baked, remove from the oven and let them cool completely on a wire rack.
Step 5: Make the Cream Filling
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. The cream should be light, fluffy, and smooth—not grainy.
Step 6: Fill the Cream Puffs
When the shells are fully cooled, gently slice them in half or poke a small hole in the bottom. Spoon or pipe the whipped cream inside, filling generously but neatly.
Step 7: Add the Final Touch
Dust the tops with powdered sugar or drizzle with chocolate sauce for that classic bakery finish. Serve immediately for the best texture and flavor.
Helpful Tips from Mom’s Kitchen
- Make sure the oven is fully preheated for maximum puffing
- Don’t rush adding the eggs—mixing well is key
- Cream puffs taste best the same day they’re filled
- Unfilled shells can be stored in an airtight container for up to 2 days
A Dessert Worth Passing Down
Mom’s Famous Cream Puffs aren’t just a dessert—they’re a tradition. Light, creamy, and endlessly satisfying, they’re perfect for celebrations, holidays, or simply treating yourself. Once you make them, you’ll understand why this recipe has been loved for generations.
If you’d like, I can also help you turn this into a blog post, social media caption, or printable recipe card
😊
No Responses Yet