Mom’s Famous Cream Puffs
These light, airy cream puffs are filled with homemade whipped cream and baked to golden perfection. A family favorite that’s simple, elegant, and absolutely delicious for any occasion.
Equipment
- Saucepan
- Whisk
- Baking sheet
- Parchment Paper
- Mixing Bowl
- Electric Mixer
Ingredients
Choux Pastry
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ¼ tsp salt
- 4 large eggs
Cream Filling
- 1 cup heavy cream cold
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring water and butter to a boil over medium heat.
- Remove from heat and stir in flour and salt until the mixture forms a smooth ball that pulls away from the pan.
- Let the dough cool for 5 minutes. Beat in the eggs one at a time until smooth and glossy.
- Spoon or pipe the dough onto the prepared baking sheet, spacing evenly.
- Bake for 20–25 minutes until golden brown and puffed. Do not open the oven while baking.
- Cool completely on a wire rack before filling.
- In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Slice each puff in half, fill with whipped cream, and replace the tops. Optionally, dust with powdered sugar or drizzle with melted chocolate.
Notes
Store filled puffs in the refrigerator for up to 3 days. Unfilled shells can be kept at room temperature for 2 days or frozen for up to 1 month. Try flavor variations like chocolate or coffee cream for a twist!