Mom’s Famous Cream Puffs are a delightful dessert that combines light, airy pastry with a rich, sweet cream filling. These elegant treats are perfect for special occasions or as a decadent finish to any meal.
The contrast between the crisp exterior and the soft, creamy inside makes these cream puffs irresistible. Whether you’re a seasoned baker or new to the world of pastries, this recipe will guide you through making cream puffs that are sure to impress.
Mom’s Famous Cream Puffs
Ingredients:
For the pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
For the filling:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For dusting:
- Additional powdered sugar
Directions:
- Prepare the pastry:
- Preheat your oven to 425°F (220°C).
- In a medium saucepan, bring the water and butter to a boil.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. This should take about 1 minute. Remove from heat and let the mixture cool for about 5 minutes, just enough so the eggs won’t cook when added.
- Beat in the eggs one at a time, fully incorporating each egg before adding the next. The dough will be smooth and glossy after all the eggs are added.
- Drop the dough by tablespoonfuls onto an ungreased baking sheet, forming about 12 mounds. Make sure to space them apart as they will expand during baking.
- Bake the pastry:
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puffs are golden brown and puffed. They should be light and dry inside.
- Remove the puffs from the oven and transfer them to a wire rack to cool completely. You can prick each puff with a knife to release steam and prevent them from getting soggy.
- Prepare the filling:
- In a mixing bowl, whip the heavy cream using an electric mixer until it begins to thicken.
- Add powdered sugar and vanilla extract to the cream. Continue whipping until the cream forms stiff peaks. This is your filling.
- Assemble the cream puffs:
- Once the pastry shells are cool, use a serrated knife to gently cut the tops off each puff.
- Spoon or pipe the whipped cream into the bottoms of the pastry shells. Be generous with the filling for that luxurious taste.
- Replace the tops onto the filled shells.
- Dusting and serving:
- Just before serving, dust the cream puffs with powdered sugar to give them a delightful sweet finish and a professional look.
- Serve immediately, or keep them refrigerated until ready to serve.
