Mom’s Famous Cream Puffs

Cream puffs are a classic dessert that has enchanted taste buds for centuries. With their light, airy texture and rich fillings, these delightful pastries evoke a sense of nostalgia and joy that many of us associate with cherished moments in our kitchens. This recipe for Mom’s Heavenly Cream Puffs is a celebration of family traditions, passed down through generations, bringing with it the comforting aromas of baking and the promise of sweet indulgence. Each bite offers the perfect harmony of flavors—crispy choux pastry, velvety vanilla pastry cream, and a luscious whipped cream topping—culminating in a dessert that is as delightful to the eyes as it is to the palate.

Delight in the nostalgia of homemade desserts with Mom’s Heavenly Cream Puffs. This classic recipe showcases light choux pastry filled with rich vanilla pastry cream and topped with fluffy whipped cream. Perfect for any occasion, these pastries are versatile and easy to customize with various flavors. Follow our step-by-step guide to create these delectable treats and enjoy the joy of baking while creating sweet memories with loved ones. Treat yourself and impress your guests!

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Ingredients

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter, cubed

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Vanilla Pastry Cream:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 tablespoon pure vanilla extract

For the Whipped Cream Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

For Garnish:

Powdered sugar (for dusting)

Chocolate or caramel sauce (optional)

Instructions

Make the Choux Pastry:

- In a medium saucepan over medium heat, combine the water and cubed butter. Stir until the butter is melted and the mixture comes to a boil.

- Reduce the heat, add the flour and salt all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan (about 3-5 minutes).

- Remove from heat and let it cool for 5 minutes.

- Add eggs one at a time, mixing well after each addition until the dough is smooth and shiny.

Pipe and Bake:

- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

- Transfer the choux dough to a piping bag fitted with a large round tip. Pipe 1.5-inch rounds onto the prepared baking sheet, leaving space between them.

- Bake for 25-30 minutes until they are golden brown and have puffed up. Do not open the oven door during baking! Once baked, allow them to cool completely on a wire rack.

Prepare the Vanilla Pastry Cream:

- In a medium saucepan, heat the milk over medium heat until it starts to simmer.

- In a separate bowl, whisk together the sugar, cornstarch, and salt. In another bowl, beat the egg yolks. Gradually add the heated milk to the egg yolks, whisking constantly.

- Pour the yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened (about 2-3 minutes). Remove from heat and stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until cooled.

Whip the Cream:

- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Assemble the Cream Puffs:

- Once the pastry shells are cool, carefully cut the tops off. Fill each puff with a mixture of the pastry cream and whipped cream using a piping bag or spoon.

- Replace the tops and dust with powdered sugar. Drizzle with chocolate or caramel sauce if desired.

Serve:

- Enjoy your delicious Mom’s Heavenly Cream Puffs with family and friends!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cream puffs