Introduction
Hey there! Today, I want to share with you my mom’s famous cream puffs recipe. These delightful little pastries are light, airy, and filled with a luscious cream filling. I have such fond memories of making these with my mom as a child, and now I want to pass on this delicious tradition to you. Get ready to impress your friends and family with these irresistible cream puffs!
Why You’ll Love Mom’s Famous Cream Puffs
I make these cream puffs when I want to add a touch of elegance to a special occasion or simply indulge in a decadent treat. My family goes crazy for them because they are like biting into a cloud of sweetness. Plus, they are surprisingly easy to make once you get the hang of it!
Ingredients
For the cream puffs, you will need:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
For the cream filling, you’ll need:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Note: Feel free to experiment with different flavored fillings, such as chocolate or fruit-flavored creams. You can also add a dusting of powdered sugar or a drizzle of chocolate on top for an extra touch of decadence!
Directions
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: In a medium saucepan, bring the water and butter to a boil over medium heat. Once the butter has melted completely, remove the saucepan from the heat.
Step 3: Add the flour to the saucepan and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Step 4: Transfer the dough to a mixing bowl and let it cool for a few minutes. Then, using an electric mixer on low speed, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one.
Step 5: Spoon or pipe the dough onto the prepared baking sheet, forming small mounds about 1 inch in diameter. Make sure to leave enough space between each puff to allow for expansion.
Step 6: Bake the cream puffs for 20-25 minutes or until they are golden brown and puffed up. Resist the temptation to open the oven door while they are baking, as this can cause them to collapse.
Step 7: Once the cream puffs are done baking, remove them from the oven and let them cool completely on a wire rack.
Step 8: While the cream puffs are cooling, prepare the cream filling. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 9: When the cream puffs are completely cooled, use a sharp knife to carefully slice them in half horizontally. Fill the bottom half of each puff with a generous dollop of the cream filling, then place the top half back on.
Step 10: Serve the cream puffs immediately and enjoy their light, creamy goodness!
Notes
I’ve found that using room temperature eggs yields the best results when making the cream puff dough. Also, make sure to let the dough cool slightly before adding the eggs to prevent them from scrambling.
Variations
If you’re feeling adventurous, you can try experimenting with different flavored fillings. How about adding a tablespoon of cocoa powder to the cream filling for a chocolatey twist? Or perhaps folding in some fresh berries for a fruity burst of flavor? The possibilities are endless!
Equipment
While it’s not absolutely necessary, having a piping bag with a large round tip makes it easier to form the cream puffs. If you don’t have one, don’t worry! You can simply spoon the dough onto the baking sheet instead.
Storage
Although these cream puffs can be stored in an airtight container in the refrigerator for up to 2 days, I must admit that in my house, they never last more than a day! They are best enjoyed fresh when the pastry is still crisp and the cream filling is at its peak.
Serving Suggestions
I personally love serving these cream puffs with a dusting of powdered sugar on top. They are also delicious when drizzled with some melted chocolate or served alongside a scoop of vanilla ice cream. Get creative and make them your own!
Pro Tips
Through trial and error, I’ve learned a few things that can help you achieve perfect cream puffs:
- Make sure not to open the oven door while the cream puffs are baking. This can cause them to deflate.
- For an extra touch of flavor, you can add a teaspoon of almond extract to the cream filling.
- If you find that your cream puffs are not as crispy as you’d like, you can return them to the oven for a few minutes to dry them out further.
- Don’t be afraid to get creative with the shapes of your cream puffs. Try making them larger or smaller for different occasions.
FAQ
Q: Can I freeze the cream puffs?
A: While it is possible to freeze the baked cream puffs, I find that they lose some of their crispness upon thawing. I recommend enjoying them fresh for the best texture.
Q: Can I use a different type of flour?
A: All-purpose flour works best for this recipe, but you can experiment with other types of flour if you prefer. Just keep in mind that the texture of the cream puffs may vary.
Alright, now you have all the secrets to make my mom’s famous cream puffs! I hope you enjoy making and devouring these delightful treats as much as I do. Remember, don’t be afraid to put your own spin on them and make them uniquely yours. Happy baking!
Mom’s Famous Cream Puffs
Delightful little pastries that are light, airy, and filled with a luscious cream filling. These cream puffs are perfect for adding touch of elegance to any special occasion or simply indulging in a decadent treat. Impress your friends and family with these irresistible cream puffs!
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
-
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 heat. Remove from heat once butter has melted.
-
Stir in the flour until mixture forms a ball.
-
Transfer dough to a mixing bowl and let it cool. Beat in eggs one at a time with an electric mixer on low speed.
-
Spoon or pipe the dough onto the prepared baking sheet, forming small mounds.
-
Bake for 20-25 minutes until golden brown and puffed up.
-
Let the cream puffs cool on a wire rack.
-
Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
-
Slice each cream puff in half horizontally, fill with cream filling, and assemble.
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Serve and enjoy the cream puffs!