MOM’S FAMOUS CREAM PUFFS
Mom’s famous cream puffs are light, airy pastry shells filled with sweet creamy filling. Perfect for holidays, family gatherings, or any celebration, these homemade delights are simple to make yet taste like an elegant bakery treat.
Ingredients
For the Pastry (Choux Dough):
- 1 cup water
- ½ cup unsalted butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Cream Filling:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Optional Topping:
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
- Prepare Pastry: In a saucepan, bring water, butter, and salt to a boil. Add flour all at once and stir until dough pulls away from the sides.
- Add Eggs: Remove from heat. Beat in eggs one at a time until smooth and glossy.
- Shape Puffs: Drop tablespoonfuls of dough onto a parchment-lined baking sheet, spacing them apart.
- Bake: Bake at 400°F (200°C) for 25–30 minutes until golden brown and puffed. Let cool completely.
- Make Filling: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Fill Puffs: Cut cooled puffs in half. Spoon or pipe whipped cream inside. Replace tops.
- Finish & Serve: Dust with powdered sugar or drizzle with chocolate before serving.
Notes
- Make Ahead: Pastry shells can be baked a day in advance. Fill just before serving for best freshness.
- Different Fillings: Swap whipped cream with custard, pastry cream, or ice cream for variety.
- Storage: Store unfilled puffs in an airtight container for 2 days. Filled cream puffs should be refrigerated and enjoyed within 24 hours.
- Pro Tip: For extra crunch, bake shells a few extra minutes, then turn oven off and let them sit inside with the door slightly open.