Mom’s Famous Cream Puffs
4.Drop Pastry Rounds :Portion onto baking sheet.
Line a baking sheet with parchment paper. Drop tablespoon-sized mounds of dough onto the sheet, leaving about 2 inches of space between each round.
5.Bake Until Golden & Hollow :Bake at 400°F (200°C) for 25–30 minutes.
Bake in a preheated oven at 400°F (200°C) for 25 to 30 minutes until puffed, golden, and firm to the touch. Transfer to a wire rack and let cool completely.
6.Whip the Cream Filling :Creates a thick, stable mousse-like filling.
In a large mixing bowl, combine heavy cream, instant vanilla pudding powder, and $\frac{1}{3}$ cup milk. Beat on medium-high speed until the mixture holds thick, stiff peaks like whipped cream.
7.Fill & Dust :Assemble and garnish.
Slice cooled pastry shells horizontally in half. Pipe or scoop a generous portion of filling onto the bottom halves, replace the top caps, and dust lightly with powdered sugar before serving.
Recipe Tips for Success
| Step | Technique | Purpose |
| Pastry Cooling | Let the flour dough cool 5 minutes before adding eggs. | Prevents the eggs from cooking/scrambling prematurely upon contact. |
| Oven Door | Keep the oven door closed for the first 20 minutes of baking. | Prevents sudden temperature drops that cause rising choux to collapse. |
| Storage | Store filled puffs in the refrigerator for up to 2 days. | Keeps the whipped pudding filling chilled, firm, and safe to eat. |
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