FAMOUS CREAM PUFFS

Here’s a recipe for Famous Cream Puffs! These delicate, light pastry shells filled with a rich, creamy filling are a crowd-pleaser and a timeless dessert.

Ingredients:

For the Puffs (Choux Pastry):

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the Cream Filling (Pastry Cream):

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Topping:

• Powdered sugar, for dusting

Instructions:

Making the Puffs (Choux Pastry):

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook the dough: In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally to melt the butter.
3. Add the flour: Once the mixture comes to a boil, remove it from the heat and stir in the flour all at once. Mix vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
4. Add the eggs: Let the dough cool for a few minutes. Then, one at a time, add the eggs, stirring vigorously after each addition until fully incorporated. The dough should be thick but smooth and shiny.
5. Shape the puffs: Transfer the dough to a piping bag fitted with a large round tip or simply use a spoon to scoop out spoonfuls of dough. Pipe or scoop 12 equal-sized mounds onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Bake the cream puffs for 20-25 minutes, or until they are golden brown and puffed up. Avoid opening the oven door during the first 15 minutes of baking, as the puffs need time to rise. Once done, turn off the oven and let them cool in the oven with the door slightly ajar for about 10 minutes to prevent them from collapsing.

Making the Cream Filling (Pastry Cream):

7. Heat the milk: In a medium saucepan, heat the milk over medium heat until it’s just about to simmer, then remove from heat.
8. Whisk the egg yolks: In a separate bowl, whisk the egg yolks and sugar together until the mixture is smooth. Add the cornstarch and whisk until combined.
9. Temper the egg mixture: Gradually add the hot milk to the egg mixture, whisking constantly to prevent the eggs from curdling. Once combined, return the mixture to the saucepan.
10. Cook the custard: Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Continue whisking for 1-2 minutes to ensure the custard is fully cooked. Remove from heat.
11. Finish the pastry cream: Stir in the vanilla extract and butter, mixing until the butter is fully melted and the custard is smooth. Transfer the pastry cream to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours.

Assembling the Cream Puffs:

12. Fill the puffs: Once the cream puffs have cooled completely, use a sharp knife to carefully cut a small slit or hole in the side of each puff. Using a piping bag or a spoon, fill each puff with the chilled pastry cream.
13. Dust with powdered sugar: Dust the tops of the filled cream puffs with powdered sugar before serving.

Tips:

• Make sure your dough is fully cooked on the stove before adding the eggs. This ensures the puffs rise properly in the oven.
• For a lighter, fluffier filling, you can fold some whipped cream into the pastry cream before filling the puffs.

These Famous Cream Puffs are a perfect, elegant dessert for any occasion, and they’re sure to impress your guests with their airy texture and rich, velvety filling. Enjoy!