Mom's Famous Cream Puffs are a delightful dessert featuring light, airy pastry filled with a rich, creamy vanilla mixture. Perfect for special occasions or as a treat for family gatherings, these cream puffs are sure to impress with their elegant appearance and exquisite taste.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine butter, water, sugar, and vanilla extract. Bring to a boil over medium heat.
Add flour all at once and stir vigorously. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool slightly.
Add eggs, one at a time, beating well after each addition. The dough should be smooth and glossy.
Drop the dough by tablespoons or use a piping bag to form mounds on the prepared baking sheet, spaced about 2 inches apart.
Bake for 20-25 minutes or until golden brown and puffed. Then, reduce the oven temperature to 350°F (175°C) and bake for an additional 15 minutes.
Remove from oven and make a small slit in each puff to release steam. Let them cool on a wire rack.
Filling:
In a large bowl, whip the heavy cream until stiff peaks form.
In another bowl, combine the vanilla pudding mix with milk and whisk until smooth.
Gently fold the whipped cream into the pudding mixture until well combined.
Assembly:
Cut the cooled pastry puffs in half horizontally.
Spoon or pipe the cream filling onto the bottom half of each puff.
Replace the top half and dust with confectioners' sugar.
Notes
For a lighter filling, substitute half of the heavy cream with whipped low-fat cream cheese.
Cream puffs are best served fresh but can be stored in the refrigerator for up to 24 hours.
Pastry shells can be made ahead and frozen for up to a month; fill them after thawing at room temperature.