Mom’s Famous Cream Puffs (Fluffy Shells + Dreamy Filling!)
There’s something magical about a cream puff. The delicate, golden shells. The rich, cloud-like filling. That satisfying bite as you sink through crisp pastry into creamy bliss.
This recipe is straight from Mom’s kitchen—a well-loved classic passed down through years of birthdays, holidays, and “just because” dessert cravings. With a foolproof pastry and her famous 3-ingredient filling, these cream puffs are everything they should be: light, luscious, and utterly addictive.
Why I Love This Recipe
Cream puffs might look fancy, but this version is shockingly easy—and always gets rave reviews. The dough comes together quickly, and the filling? No pastry cream stress. Just a simple whip that holds its shape and flavor like a dream.
✨ Foolproof choux pastry dough
✨ Light but rich filling with pudding & heavy cream
✨ No special tools or piping bags required (but they help!)
✨ Make-ahead friendly and freezer approved
They’re in the same “wow” category as Chocolate Chip Cookie Dough Brownie Bombs or Brownie Batter Dip, but with old-school charm.
🛒 Ingredients
For the Cream Puff Shells:
- 1 stick (½ cup) unsalted butter
- 1 cup water
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 4 large eggs
For Mom’s Famous Filling:
- 1 pint (2 cups) heavy cream
- 1 package (3.4 oz) instant vanilla pudding mix
- ⅓ cup milk
Optional toppings:
- Powdered sugar for dusting
- Melted chocolate for drizzling
👩🍳 How to Make Mom’s Cream Puffs
1. Make the Dough
In a medium saucepan, bring butter, water, and vanilla to a boil. Once bubbling, add the flour all at once and stir continuously. The mixture will thicken quickly—keep stirring until it forms a smooth ball and pulls away from the sides. Remove from heat and let cool slightly.
2. Add the Eggs
Beat in the eggs one at a time, fully incorporating each before adding the next. The final dough should be smooth, glossy, and pipeable (or scoopable).
3. Shape & Bake
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Drop dough by large tablespoons (about 8 mounds) for generously sized puffs.
Bake for about 40 minutes, or until golden brown and puffed.
💡 Pro Tip: After baking, poke a small hole in each puff and return to the oven (turned off with the door cracked open) for 10 minutes. This prevents deflation.
4. Cool & Fill
Let the cream puffs cool completely. Slice in half horizontally.
5. Make the Filling
In a mixing bowl, beat the heavy cream, instant pudding mix, and milk until thick and fluffy.
Spoon or pipe the filling into the bottom halves. Top with lids and dust with powdered sugar or drizzle with melted chocolate.
🔄 Variations & Flavor Twists
- Chocolate Cream: Use chocolate pudding instead of vanilla.
- Berry Burst: Fold in crushed raspberries or strawberries.
- Almond-Lemon Zing: Swap vanilla for almond extract and add lemon zest to the filling.
- Mini Size: Drop dough in smaller scoops to make bite-size puffs—perfect for parties!
Want more festive dessert inspo? Try Easter Cookies or Easy Coconut Macaroons.
🍽 Serving Suggestions
These cream puffs are perfect for:
- Dessert platters and potlucks
- Tea parties or bridal showers
- Celebrations (especially when paired with Big Family Banana Pudding)
- Freezing for later—yes, they freeze beautifully once filled!
Serve chilled for best texture and flavor.
🧊 Storage & Make-Ahead Tips
To Store:
Keep filled cream puffs in the fridge in an airtight container for up to 3 days.
To Freeze:
Wrap individually in plastic wrap and freeze in a sealed container. Thaw in fridge before serving.
To Make Ahead:
Bake and freeze the empty shells for up to 2 months. Fill on the day of serving for best results.
🥄 More Recipes You’ll Love
- Big Family Banana Pudding
- Chocolate Chip Cookie Dough Brownie Bombs
- Brownie Batter Dip
- Easy Coconut Macaroons
- Easter Cookies
📝 Final Thoughts
Mom’s Famous Cream Puffs are the kind of dessert that earns you applause—no fancy technique, no special ingredients, just a tried-and-true method that works every time. The shell is crisp, the filling is rich and fluffy, and the satisfaction? Off the charts.
Tried them? Share your pics and tag @Chefmaniac—we’d love to see how you make them your own!
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