Mom’s Famous Cream Puffs

⚠️ Important: Do not o pen the oven door while baking — it can collapse the puffs!

1. Remove from oven and poke a small hole in the side of each puff to release steam. Cool completely.

👉 Make the filling:

1. In a bowl, whisk together vanilla pudding mix and cold milk until slightly thickened.

2. In a separate bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.

3. Gently fold whipped cream into the pudding mixture. Chill for 20 minutes.

👉 Assemble:

1. Slice each cream puff in half horizontally.

2. Fill with a generous spoonful (or piping) of the chilled cream filling.

3. Replace tops and dust with powdered sugar — or drizzle with chocolate for an extra treat.

💡 Tips for Cream Puff Perfection:

• Use a piping bag for more uniform shapes.

• If you prefer a custard filling, use homemade pastry cream instead of pudding.

• You can freeze the baked (unfilled) shells and re-crisp in the oven before using.

• Best enjoyed the same day for ultimate crispiness, but they’re still delicious the next day if chilled.

These cream puffs are a labor of love — but once you taste that buttery shell and luscious cream, you’ll know why they’re Mom’s most famous recipe. 💛