Mom’s Famous Cream Puffs are the ultimate light and airy pastry filled with a rich and decadent cream filling. These delicate puffs are perfect for a special occasion, a family dessert, or just as a treat when you want something deliciously indulgent. Whether you’re making them for a holiday or just because, they’ll surely impress!
Here’s a classic recipe for Mom’s Famous Cream Puffs:
Mom’s Famous Cream Puffs
Ingredients:
For the Choux Pastry (Puff Pastry):
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs (at room temperature)
For the Cream Filling:
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Topping (Optional):
- Powdered sugar for dusting
- Melted chocolate or ganache (optional, for dipping or drizzling)
Instructions:
1. Make the Choux Pastry:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring the water and butter to a boil over medium-high heat. Stir occasionally to melt the butter.
- Once the butter has melted and the mixture is boiling, add the flour and salt all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball. This should take about 1-2 minutes.
- Remove the pan from heat and let it cool for about 5 minutes. This is important because you don’t want to cook the eggs when you add them.
- Once the dough has cooled slightly, add the eggs one at a time, mixing well after each addition. The dough should be smooth and slightly glossy when done. You may need to use a hand mixer or stand mixer for this step, especially for the last couple of eggs.
2. Shape and Bake the Puffs:
- Using a spoon or piping bag, drop or pipe tablespoon-sized mounds of dough onto the prepared baking sheet. Space them about 2 inches apart, as they will puff up while baking.
- For a smoother finish, you can wet your finger and gently smooth out any peaks on the dough.
- Bake the cream puffs at 400°F (200°C) for 20-25 minutes, or until they are golden brown and puffed up. Do not open the oven door during the first 15 minutes of baking, or the puffs may collapse.
- Once they’re golden and firm, remove them from the oven and let them cool completely on a wire rack.
3. Make the Cream Filling:
- While the cream puffs are cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This should take about 3-5 minutes with a hand mixer or stand mixer.
- Once the cream puffs have cooled, slice them in half horizontally (or you can poke a hole in the bottom if you prefer to pipe in the cream).
4. Assemble the Cream Puffs:
- Spoon or pipe the whipped cream into the bottom half of each cream puff.
- Place the top half of the cream puff on top to close it.
- If desired, drizzle with melted chocolate or ganache and dust with powdered sugar for a beautiful finishing touch.
5. Serve:
- Serve your cream puffs immediately, or store them in the fridge for a few hours. They are best enjoyed the same day but can be stored in an airtight container for up to 1 day.
Tips:
- Make Ahead: You can make the choux pastry and the cream filling in advance. Just store the baked puffs in an airtight container at room temperature and fill them just before serving.
- Flavor Variations: You can flavor the whipped cream filling with different extracts like almond, hazelnut, or lemon, or add a little chocolate ganache or fruit filling for a twist.
- Mini Puffs: If you want to make smaller bite-sized cream puffs, simply pipe smaller mounds of dough onto the baking sheet and adjust the baking time accordingly (around 12-15 minutes).
- Chocolate Lovers: Dip the top of the cream puffs in melted chocolate or drizzle it over the filled puff for a rich, extra-indulgent treat.
These Mom’s Famous Cream Puffs are light, airy, and filled with the smoothest whipped cream—making them the perfect sweet treat for any occasion! Enjoy! Let me know if you want any more tips or variations on the recipe!