Mom’s Famous Cream Puffs

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Golden, airy, and filled with the silkiest cream imaginable—Mom’s Famous Cream Puffs are the kind of dessert that instantly brings joy to any table. Each puff is a delicate balance of crisp choux pastry and velvety whipped filling, dusted with a graceful touch of powdered sugar. Whether it’s a weekend treat or a showstopper at family gatherings, these cream puffs always steal the spotlight.

The beauty of this recipe is its simplicity combined with a touch of old-fashioned charm. These little delights are baked until perfectly puffed and golden, then generously filled with a luscious cream that’s both light and rich. The result? A bite that’s crisp, creamy, and impossibly dreamy.

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Ingredients for Mom’s Famous Cream Puffs

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• ¼ tsp salt
• 4 large eggs

For the Cream Filling:

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

For dusting:

• Powdered sugar (optional but recommended)

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Step 1: Make the Choux Pastry

Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan over medium heat, combine the water, butter, and salt. Stir occasionally until the butter melts completely and the mixture starts to boil.

Once boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Cook for another minute, stirring constantly to dry it out slightly. Remove from heat and let it cool for 5 minutes.

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Step 2: Add the Eggs

With the mixture slightly cooled, add the eggs one at a time, mixing well after each addition. The dough will look like it’s separating at first, but keep mixing until it becomes smooth and glossy. You can do this by hand or with an electric mixer.

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Step 3: Pipe and Bake

Transfer the dough to a piping bag fitted with a large round tip (or just use a spoon). Pipe or spoon small mounds onto your prepared baking sheet, spacing them about 2 inches apart. Wet your fingertip and gently smooth any peaks.

Bake for 25–30 minutes or until the puffs are golden brown and firm to the touch. Do not open the oven door while baking! Once done, remove them and let them cool completely on a wire rack.

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Step 4: Whip the Cream

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to over-whip; you want it creamy, not grainy. Place the cream into a clean piping bag with a star tip for that classic look.

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Step 5: Fill the Puffs

Once the puffs are completely cool, use a serrated knife to slice them in half horizontally. Pipe the whipped cream generously into the bottom half of each puff, then place the top half gently back on.

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Step 6: Finish with Powdered Sugar

Dust the filled cream puffs with powdered sugar for that signature look and a sweet finishing touch. Serve immediately or chill until ready to enjoy!

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Storage Instructions

To keep Mom’s Famous Cream Puffs fresh and delightful:

• Refrigerator: Store filled cream puffs in an airtight container in the fridge for up to 3 days. The pastry may soften slightly, but they’ll still taste amazing.
• Unfilled shells: You can make the choux pastry in advance and store the baked, unfilled shells at room temperature for up to 2 days. Just keep them in an airtight container.
• Freezing: Freeze unfilled shells for up to 1 month. Let them thaw at room temperature and re-crisp in a 300°F oven for 5–8 minutes. Avoid freezing the whipped cream filling.

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Estimated Nutrition

Per cream puff (based on 12 servings):

• Calories: 210
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 95mg
• Carbohydrates: 13g
• Sugar: 5g
• Protein: 3g
• Fiber: 0g
• Sodium: 75mg

Nutritional values are approximate and will vary depending on the exact ingredients and sizes used.

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Frequently Asked Questions

### 1. Can I make cream puffs ahead of time?

Yes! You can prepare the shells a day or two in advance. Fill them the day you plan to serve for the best texture.

### 2. Why did my cream puffs collapse after baking?

They likely needed more baking time or cooling. Make sure they’re firm and golden before removing them from the oven, and let them cool with the oven door ajar.

### 3. Can I use something other than whipped cream?

Absolutely! Pastry cream, custard, or even ice cream can be used as alternative fillings.

### 4. Do I need a piping bag?

No, but it helps with neatness. You can use a zip-top bag with the corner snipped off or simply spoon the dough and filling.

### 5. How can I make them extra fancy?

Dip the tops in melted chocolate or drizzle with caramel for an elegant twist.

### 6. Can I make these gluten-free?

Yes! Use a gluten-free all-purpose flour blend that’s meant for baking as a 1:1 substitute.

### 7. What if I don’t have heavy cream?

You can substitute with stabilized whipped topping or make a pastry cream instead.

### 8. Can I flavor the whipped cream?

Definitely! Try adding lemon zest, cocoa powder, or a splash of flavored extract like almond or hazelnut for fun variations.

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