Mom’s Famous Cream Puffs Recipe

I finally perfected Mom’s Famous Cream Puffs using a simple, surprising trick I can’t wait to share.

I grew up sneaking one of Mom’s Famous Cream Puffs before dinner, and I still get that same thrill when I bite into the light, airy shell. People always tell me it’s the Best Cream Puffs Recipe they’ve tried and some call it Moms Cream Puffs Recipe when they brag about seconds.

The filling is silky pastry cream made with whole milk and a hint of vanilla extract so it tastes richer than it looks. I won’t promise perfection but I will say it surprises guests every time, its humble look hiding something oddly fancy and a little addictive.

Ingredients

• Whole milk — Adds creaminess and calcium, some protein and fat, helps pastry cream taste rich
• Unsalted butter — Provides moisture richness and butter flavor, mostly fat so adds calories
• All-purpose flour — Gives structure with carbs and some protein, makes puffs hold shape
• Eggs — Bind dough, add protein and moisture, help puffs puff and brown
• Granulated sugar — Sweetens pastry cream and dough, quick energy carbs, not very filling
• Cornstarch — Thickens pastry cream without floury taste, mostly carbohydrate, gluten free
• Heavy whipping cream — Adds airy texture when whipped, more fat then milk, very luscious
• Semisweet chocolate — Gives bittersweet depth and glossy glaze, has antioxidants but also sugar

Ingredient Quantities

• 1/2 cup whole milk (choux)
• 1/2 cup water (choux)
• 1 stick unsalted butter, 8 tbsp (choux)
• 1 tsp granulated sugar (choux)
• 1/2 tsp fine salt (choux)
• 1 cup all-purpose flour (choux)
• 4 large eggs (choux)
• 2 cups whole milk (pastry cream)
• 1/2 cup granulated sugar (pastry cream)
• 3 tbsp cornstarch (pastry cream)
• 4 large egg yolks (pastry cream)
• 2 tbsp unsalted butter (pastry cream)
• 1 tsp vanilla extract (pastry cream)
• Pinch fine salt (pastry cream)
• 1 1/2 cups heavy whipping cream (optional filling)
• 2 to 3 tbsp powdered sugar (optional filling)
• 1 tsp vanilla extract (optional filling)
• Powdered sugar for dusting (optional)
• 4 oz semisweet chocolate (optional glaze)
• 2 tbsp unsalted butter (optional glaze)

How to Make this

1. Preheat oven to 425 F and line a baking sheet with parchment; have a rack ready to cool the puffs.

2. For the choux bring 1/2 cup whole milk, 1/2 cup water, 1 stick unsalted butter, 1 tsp granulated sugar and 1/2 tsp fine salt to a rolling boil in a saucepan.

3. Remove from heat, add 1 cup all purpose flour all at once and stir hard until the dough forms a smooth ball and pulls away from the pan, cook 1 to 2 more minutes to dry it out. Let cool 3 to 5 minutes.

4. Beat in 4 large eggs one at a time, fully incorporating each before adding the next; the dough should be glossy and pipeable, if it looks too stiff add a tiny bit of beaten egg. Pipe or spoon
1.5 to 2 inch mounds spaced apart on the sheet, wet your finger to smooth peaks.

5. Bake at 425 F for 10 minutes, then lower oven to 350 F and bake another 20 to 25 minutes until they’re well puffed and deep golden; do not open the oven during the first stage. When done crack the oven door or pierce each puff to let steam escape and cool on a rack.

6. Meanwhile make the pastry cream: heat 2 cups whole milk to just under a simmer. Whisk together 1/2 cup granulated sugar, 3 tbsp cornstarch, a pinch of fine salt and 4 large egg yolks until smooth. Temper the yolks by slowly whisking in a little hot milk, then return all to the pan and cook over medium stirring constantly until it thickens and comes to a gentle boil, cook 1 minute more. Remove from heat, stir in 2 tbsp unsalted butter and 1 tsp vanilla extract. Press plastic wrap on the surface and chill.

7. Optional lighter filling: whip 1 1/2 cups heavy whipping cream with 2 to 3 tbsp powdered sugar and 1 tsp vanilla to stiff peaks, then fold gently into the chilled pastry cream for a mousseline style filling.

8. Cut or split the cooled puffs, fill by piping the pastry cream or the folded cream mixture into each shell, then replace tops.

9. Optional glaze and finish: melt 4 oz semisweet chocolate with 2 tbsp unsalted butter in short microwave bursts or over a bain marie until smooth, dip tops of puffs or spoon glaze on. Dust with powdered sugar just before serving.

10. Store filled puffs in the fridge up to 2 days; if shells lose crispness you can re-crisp empty shells in a 300 F oven for 5 to 8 minutes before filling.

Equipment Needed

1. Baking sheet lined with parchment paper
2. 2 medium saucepans (one for the choux, one for the pastry cream)
3. Wooden spoon or heatproof spatula for stirring the dough (and scraping the pan)
4. Electric mixer or a whisk and a sturdy mixing bowl for beating eggs and whipping cream — if you dont have a mixer a good whisk works fine
5. 2 to 3 mixing bowls (for flour, eggs, and cooling/chilling cream)
6. Piping bag with a round tip or a sturdy zip‑top bag with a corner snipped off for piping shells and filling
7. Cooling rack to let the puffs dry and cool properly
8. Measuring cups and spoons plus a kitchen scale if you prefer weighing ingredients
9. Small heatproof bowl (for melting chocolate) or a double boiler setup

FAQ

Mom’s Famous Cream Puffs Recipe Substitutions and Variations

• Eggs (4 large, choux) — substitutions:
  • Aquafaba: 3 tbsp chickpea liquid per egg, whips and gives lift but slightly less rich.
  • Commercial egg replacer (Ener-G etc): follow package amounts, keeps texture close to eggs.
  • Flax or chia “egg”: 1 tbsp ground + 3 tbsp water per egg, works but makes pastry a bit denser.
  • Silken tofu, pureed: 1/4 cup per egg, adds moisture and structure but a bit heavier.
• Whole milk (1/2 cup choux, 2 cups pastry cream) — substitutions:
  • 2% or skim milk: same amounts, less richness in cream so pastry cream may be a bit thinner.
  • Half-and-half diluted 1:1 with water: richer, use same volume for fuller flavor.
  • Full-fat canned coconut milk or unsweetened soy/oat milk: good non-dairy options, for plant milks add 1 tbsp extra cornstarch to pastry cream if it’s too loose.
  • Evaporated milk diluted (1:1 with water): richer than regular milk, use same volume.
• Unsalted butter (1 stick for choux, 2 tbsp for cream) — substitutions:
  • Salted butter: use same amount but cut added salt in recipe by ~1/4 tsp.
  • Ghee or clarified butter: same fat, great flavor, no water so dough may be slightly firmer.
  • Coconut oil (solid): 1:1 swap, gives a hint of coconut, texture close but flavor changes.
  • Margarine or plant-based spread: 1:1 swap, ok if dairy-free, flavor and browning differ a bit.
• All-purpose flour (1 cup, choux) — substitutions:
  • Pastry flour: lighter, makes a slightly more tender shell, use 1:1.
  • Bread flour: higher protein, can give stronger structure but may make shells chewier, use 1:1.
  • Gluten-free all-purpose blend (with xanthan gum): use 1:1, results vary by blend so expect small texture differences.
  • Whole wheat pastry flour: 1:1 but will be denser and darker, ok if you want nuttier flavor.

Pro Tips

1) Get the choux dough consistency right by using egg weight and the ribbon test: use large eggs at room temp and add them one at a time, beat until the dough falls in a glossy ribbon. If you add too much egg it gets too loose, add just a teaspoon more flour instead of guessing. If it looks dry, add a tiny bit of beaten egg, not water.

2) Make sure the paste is dried enough before baking and don’t open the oven early. After you cook the dough on the stove, keep it slightly drier so it puffs instead of collapsing. Bake the high-then-low temperature like you already do and resist opening the door during that first stage. When they come out, pierce or crack each puff to let steam escape right away so they stay hollow and crisp.

3) For silky pastry cream strain and chill fast. After cooking, press the cream through a fine sieve to catch any cooked egg bits, press plastic wrap right on the surface so it wont form a skin, then cool it in an ice bath before chilling. If you plan a mousseline, fold whipped cream in two or three gentle additions so it stays airy and not runny.

4) Chocolate glaze and storage hacks: melt chocolate gently in short bursts or a double boiler, and if it starts to seize add a little warm cream or butter to rescue it. Fill the shells just before serving if you want maximum crispness; if you must fill ahead, store filled puffs up to 48 hours and re-crisp empty shells briefly at 300 F before filling.