Famous Cream Puffs – Don’t Lose This Recipe
Famous Cream Puffs – Don’t Lose This Recipe
Cream puffs are one of those magical desserts that feel like a secret passed down through generations. There’s something almost whimsical about taking a simple dough, baking it until it puffs into a golden cloud, and filling it with rich, creamy goodness. This recipe, affectionately called Famous Cream Puffs, has stood the test of time for a reason—it’s reliable, delicious, and instantly nostalgic.
I still remember the first time I bit into a cream puff made from this recipe. The shell was crisp yet tender, the filling perfectly creamy, and the powdered sugar dusted on top added just the right touch of sweetness. There’s something comforting about the process too: stirring the dough until it forms a ball, carefully piping it onto cookie sheets, and watching them rise into golden domes in the oven. Baking becomes a small act of patience rewarded with pure delight.
What makes these cream puffs so special is their simplicity and the homemade filling. The filling is creamy but not too heavy, lightly sweetened, and it pairs beautifully with the delicate pastry shell. And the best part? You can dust them with powdered sugar or drizzle them with melted chocolate for a little extra indulgence. These puffs aren’t just a treat—they’re a statement. Perfect for birthdays, holidays, or any day you need a little bit of joy.
Famous Cream Puffs – Don’t Lose This Recipe
Ingredients:
For the Pastry:
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1 stick butter
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1 cup water
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1 tsp vanilla
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1 cup flour
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4 eggs
Famous Filling:
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1 pint heavy cream
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1 package (3.4 ounces) instant vanilla pudding
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⅓ cup milk
Instructions:
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Bring the water, butter and vanilla to a boil. Add flour.
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Stir constantly until it leaves the side of the pot and forms a ball. Remove and cool.
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Beat in the 4 eggs, one at a time until smooth.
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Drop by T. onto parchment-lined cookie sheets (You want 8 for nice large ones) and bake at 400 degrees for about 40 minutes.
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Pro tip: Can poke with a toothpick once out of the oven, then return them to the oven with it shut OFF and crack the door while they cool. This prevents them from deflating.
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LET COOL.
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Slice in half and pipe or scoop in Mom’s filling. Dust with powdered sugar or pour on melted chocolate.
- Filling:
Beat all in mixer until thick! - Enjoy.
Tips for Perfect Cream Puffs
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Use room-temperature eggs for better incorporation into the dough.
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Don’t skip the “cool slightly” step before adding eggs; adding them to hot dough will cook them and ruin the texture.
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Poking the puffs with a toothpick while cooling is a secret trick to prevent them from collapsing—don’t skip it.
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Experiment with toppings: Powdered sugar is classic, but a drizzle of dark chocolate, caramel, or even a dusting of cinnamon sugar adds variety.
Serving Ideas
These cream puffs shine at any gathering. Serve them on a dessert platter for holiday parties, baby showers, or birthdays. Pair with fresh berries or a fruit coulis for an elegant touch, or enjoy them with coffee or tea for a comforting afternoon treat.
For special occasions, try filling them with flavored whipped creams—chocolate, coffee, or even a hint of citrus—to create mini gourmet desserts. They’re small, bite-sized wonders that bring a lot of joy.
Storage and Make-Ahead Tips
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Store unfilled cream puffs in an airtight container at room temperature for up to two days.
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Filled cream puffs should be refrigerated and are best eaten within 24 hours.
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Cream puffs can also be frozen unfilled: freeze baked shells in a single layer, then fill after thawing. Avoid freezing the filled version, as the cream can separate.
FAQ
Can I make smaller cream puffs?
Absolutely! Adjust the baking time to 20–25 minutes for mini puffs. Watch carefully to avoid overbaking.
Can I use a different filling?
Yes. Pastry cream, custard, or even chocolate mousse work beautifully.
Why do my cream puffs collapse?
This usually happens if the oven isn’t hot enough, the puffs aren’t baked fully, or the steam escapes too quickly. Poking them gently after baking while cooling helps prevent this.
Can I make them in advance?
Yes, bake the shells a day ahead and store them in an airtight container. Fill them right before serving for best texture.
