Cream Puffs

The Best Cream Puffs Recipe // Dula Notes

Mom’s cream puffs are pretty famous. It’s by far the recipe that people request from her the most, followed closely by her deviled eggs. When I was in high school, I wanted to make her cream puffs and share them with my co-workers at the local drug store. I messed up the Pâte à Choux, though, and had to bake something else. Everyone was disappointed, mostly me. And that was the last time I attempted cream puffs until this past Memorial Day weekend.

My parents stayed with us for the weekend and I told my mom we needed to make cream puffs together. She texted me that sure, she’d love to, followed by a bunch of shoe emojis. I asked her why all the shoe emojis and she told me it’s because I like shoes.

On Saturday afternoon, we made two batches of Pâte à Choux. She made the first batch while I watched and I made the second batch. It actually wasn’t hard at all. I told her how great it was to have an assistant. Especially a mom assistant proficient in cream puffs that helps with the dishes. Preferably one who has a weakness for gold rings and glitter nail polish. Check. It was so much fun baking together. I knew she had really gotten into the food styling when she said, “Maybe we should drizzle chocolate on top!” She doesn’t even like chocolate.

Thanks to my mom, I’m giving you the most picture-heavy recipe post in Dula Notes history with a step-by-step guide to Pâte à Choux. The pastry cream filling was new to both us, however, because my mom always fills her cream puffs with a secret mixture of instant pudding flavors and cool whip. I told her we were doing these cream puffs all from scratch and she wasn’t surprised. To get as close to my mom’s filling as possible, but the all-from-scratch version, we made a vanilla pastry cream recipe and folded in freshly whipped cream. It’s pretty amazing, you guys.

Also, Amelia of Bon Appétempt made a video with her Mom where they made eclairs together. It’s my favorite of her hilarious videos and it really made me want to get in the kitchen with my Mom. It’s from 2 years ago, but it will make your day.

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

The Best Cream Puffs Recipe // Dula Notes

 

36 Notes Leave a Note

  1. Oh man, the shoe emojis are 100% my mom. I absolutely love that anecdote. And thank you (and your momma!) for the step-by-step pics! I haven’t yet gathered up the courage to make choux, but I feel like you’ve emboldened me a bit. That pastry cream doesn’t suck, either. 😉

    • You can do it, Em! It’s not as hard as it may seem and because of the butter and egg in there, it’s easy to make a few finger sweeps and get your choux right where you want it. The pastry cream is so dreamy!

  2. oh my sweet goodness. those turned out SO DELICOIUS LOOKING! you nailed it! love the mix of pastry cream and whipped cream as a filling, too. i love that her puffs are so famous! good for you for trying again because you NAILED IT! (i want one!)

    • Thanks, Lyndsay! I wish we could share some over a viewing of Anne of Green Gables 🙂

  3. These are gorgeous, Nicole! Funny thing, I grew up with my mom’s cream puff’s, too. She’d often turn them into eclairs. 🙂 She hasn’t made them in years but seeing your post today inspires me to get in the kitchen with my mom to make some puffs! xo

    • Thank you, Kasey! Oh my, eclairs sound incredible! Amelia of Bon Appetempt did a video post of she and her mom making eclairs and it’s the cutest thing. I should go back and add that link into the post because I love it 🙂 I hope you and your mom make some puffs!

  4. My grandma always made cream puffs that look just like these! Now, I just want to eat a whole batch of them.

    PS, your mom’s nails are fantastic!

    • Yay for Grandma cream puffs! I’ll pass along your compliment, Cindy! She’s famous for her nails, too 🙂

    • Thanks, Mariana, they were certainly made with lots of love! We used to love her pudding/cool whip filling, but my Mom really flipped for the real deal pastry cream with fresh whipped cream folded in 🙂

  5. This seems very similar to my own mom’s oft-requested cream puff recipe! Although she also made the filling with instant pudding…I may have to try the fancy pastry cream from scratch next time I make them. One thing we do that you didn’t mention is to remove some of the eggy “innards” of the puff before filling it. Then you’re left with just the light and airy pastry and the creamy filling. Mmm, so good. Really want one NOW!

    • Hi Stephanie! My Mom likes to remove the eggy bits inside, too! How funny! I didn’t include that in the directions, because I thought they were perfect and couldn’t bring myself to dig into them 🙂 The pastry cream is definitely worth a try and not as difficult as I thought. Not as easy as instant pudding, but you’ll definitely taste a difference. Thanks for stopping by!

  6. Just tried these at home with my mom, they were amazing! The only thing different we did is add a little whipped cream on the inside too with the pudding mixture, and it was fantastic! Definitely going to try some more of the recipes on here.

      • I made these last night for my husband’s birthday, he wanted homemade cream puffs for his dessert. They turned out divine and my husband said the recipe is a keeper. I did have a few issues with the recipe:
        – First, there is no where in the instructions on when to add the salt to the Pâte à Choux. I mixed it with the flour before adding the eggs. Salt can actually ruin the egg texture and will make the whites become firm.
        – Second, when I was done with the Pâte à Choux, I spooned it onto my slip mat and it was so runny it looked like a pancake. I had to put it all back in the bowl and add an additional 1/3 cup flour until it was a consistency where it would hold peaks. They baked great and look fabulous, but they weren’t super fluffy and were a little flatter than I would have liked.

        Great recipe! Thank you for sharing it!

        • Hi Holli! I’m sorry about the salt omission, it is added with the flour like you guessed and I’ve adjusted the directions. Thanks for letting me know! I’m not sure why the Pâte à Choux was runny for you. I’ve seen my mom make this recipe dozens of times and as you beat the egg into the mixture, the mixture becomes thick and hard to stir as you add in each egg. It should be easy to pipe, but still hold it’s shape. It sounds like you did the right thing by adding a bit more flour to improve the consistency of yours. I’m so happy your husband loved them!

          • Are you supposed to add just egg yolks to the Pâte à Choux and not 4 whole eggs?? I can see it getting more and more stiff with just yolks, but with the whites included, it made it very runny.

  7. Can you make these a day before they are being eaten? Or will they become dry/ stale? I know delicate treated like this tend not to last like cookies or bars.

    • They do dry out quickly, but my mom always kept the unfilled cream puffs in between 2 clean cotton towels to cool and until she was ready to fill them. While they are best same-day, they are still good for a couple of days!

  8. I cut a small slit in my puffs when they come out of the overall. So the steam can escape and they never fall!

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