Mom’s Famous Cream Puffs

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These cream puffs are everything you dream of in a homemade dessert—light, airy pastry shells filled with rich, creamy vanilla custard. They’re the kind of sweet treat that never goes out of style and always brings a smile, especially when it’s mom’s recipe. Whether it’s a holiday, a special birthday, or just an afternoon craving, these puffs deliver the kind of homemade comfort that tastes like love.

What makes these cream puffs so special is how approachable they are. You don’t need any fancy equipment or professional pastry skills. A saucepan, a wooden spoon, and a baking tray will do just fine. And the payoff? Golden shells with that signature puff, hollow and ready to cradle a custard that’s silky, sweet, and perfectly old-school. Once you try one, it’s hard to stop.

Why You’ll Love This Cream Puff Recipe

This recipe stands out because it’s rooted in generations of family tradition. Passed down and perfected, each bite tastes like the kind of dessert that sat on Sunday dinner tables long before bakery boxes were a thing. The puffs come together with simple pantry ingredients, and the filling can be made in advance for easy assembly.

The best part? You can dress them up or keep them classic. Dust with powdered sugar, drizzle with chocolate, or serve plain—they’re always a hit. And since the shells can be frozen, it’s easy to prepare ahead and impress guests without breaking a sweat.

What Kind of Pastry Should I Use for Cream Puffs?

Cream puffs are made using choux pastry, or pâte à choux, a classic French dough that puffs up as it bakes. It’s cooked first on the stove, which sets it apart from most batters. The steam inside the dough is what creates that magical hollow center, perfect for filling. This recipe walks you through each step, so don’t worry if it’s your first time. You’ll be hooked on making them from scratch.

Ingredients for the Mom’s Famous Cream Puffs

These cream puffs require a short list of basic ingredients, but each one plays a role in creating that light texture and dreamy filling. Here’s what you need:

• Butter: Adds rich flavor to the choux pastry and helps it puff up in the oven.
• Water: Essential for creating steam in the dough, which gives the puffs their rise.
• All-purpose flour: Forms the structure of the pastry.
• Eggs: Give body and structure to the dough, and contribute to that beautiful golden color.
• Salt: Just a pinch balances out the sweetness.
• Milk: Used for the custard filling, adding creaminess and body.
• Sugar: Sweetens the vanilla custard just enough.
• Cornstarch: Thickens the filling without making it heavy.
• Vanilla extract: Adds that warm, nostalgic flavor to the creamy filling.

How To Make the Mom’s Famous Cream Puffs

Step 1: Make the Choux Pastry

In a saucepan over medium heat, combine butter, water, and salt. Bring to a boil. Once boiling, reduce heat to low and stir in the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides.

Step 2: Add the Eggs

Remove from heat and let the dough cool for 5 minutes. Add eggs one at a time, beating well after each addition. The dough should become smooth and glossy.

Step 3: Pipe and Bake

Preheat the oven to 400°F. Spoon the dough into a piping bag or use a spoon to drop mounds onto a parchment-lined baking sheet. Bake for 25-30 minutes until puffed and golden brown. Cool completely before filling.

Step 4: Make the Custard Filling

In a saucepan, whisk together milk, sugar, cornstarch, and a pinch of salt. Heat over medium, stirring until thickened. Remove from heat and stir in vanilla. Let cool, then chill in the refrigerator for at least 1 hour.

Step 5: Fill the Puffs

Slice the tops off the cooled puffs or poke a hole in the bottom. Pipe in the chilled custard filling. Replace tops if sliced, and dust with powdered sugar if desired.

Serving and Storing Cream Puffs

This recipe makes about 12 to 14 cream puffs, depending on the size you pipe. They’re perfect for serving as a light dessert or an elegant tea-time treat. Once filled, store them in the refrigerator in an airtight container and enjoy within two days for the best texture.

If you want to prep ahead, bake the shells and freeze them unfilled. Thaw and re-crisp in the oven for a few minutes before filling. The custard filling can also be made the day before and stored chilled.

What to Serve With Cream Puffs?

Fresh Berries

A bowl of strawberries or raspberries adds a bright, tart contrast to the creamy puffs.

Coffee or Espresso

These puffs pair beautifully with a strong cup of coffee. The bitter notes balance the sweet custard.

Chocolate Sauce

Drizzle with a simple ganache or melted chocolate for a fancy finish.

Whipped Cream

If you want to go all-in, top with a swirl of whipped cream and a cherry.

Fruit Coulis

A homemade raspberry or blueberry sauce makes for an elegant presentation.

Lemon Curd

For a citrusy twist, add a spoonful of lemon curd to the filling.

Ice Cream

Serve alongside a scoop of vanilla or pistachio ice cream for a decadent dessert plate.

Want More Dessert Ideas with a Creamy Twist?

If you loved these cream puffs, here are some other dreamy desserts to try next:

• Mini Cinnamon Roll Cheesecakes: A swirl of cinnamon sugar meets silky cheesecake.
• Ooey Gooey Bars: Soft, sticky, and impossible to eat just one.
• Cheesecake Deviled Strawberries: A handheld twist on creamy strawberry cheesecake.
• Red Lobster’s Cheese Biscuit Loaf: Savory meets comfort—a great balance to follow a sweet dessert.
• Old-Time Oven Peach Cobbler: Warm, syrupy fruit under a golden topping.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add chocolate drizzle or keep them classic? Maybe added whipped cream inside too?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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