Indulge in the timeless elegance of Mom’s Famous Cream Puffs. These delicate pastries feature a crisp, golden shell filled with rich, fluffy whipped cream. Perfect for birthdays, holidays, or a special treat, this recipe is beginner-friendly yet guaranteed to impress any dessert lover. With the perfect balance of texture and sweetness, these cream puffs are truly unforgettable.
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Ingredients
For the Pastry:
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
For the Cream Filling:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Dusting:
- Additional powdered sugar
Instructions
1. Prepare the Pastry:
- Preheat oven to 425°F (220°C).
- In a medium saucepan, bring water and butter to a boil.
- Add flour all at once, stirring vigorously until the dough forms a smooth ball that pulls away from the sides, about 1 minute. Remove from heat and cool for 5 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be smooth and glossy.
- Drop dough by tablespoonfuls onto an ungreased baking sheet, spacing about 2 inches apart.
2. Bake the Pastry:
- Bake 20–25 minutes, until puffed and golden brown.
- Transfer to a wire rack to cool completely. Prick each puff with a knife to release steam if desired.
3. Make the Cream Filling:
- Whip heavy cream with an electric mixer until slightly thickened.
- Add powdered sugar and vanilla extract, whipping until stiff peaks form.
4. Assemble the Cream Puffs:
- Slice tops off cooled pastry shells with a serrated knife.
- Spoon or pipe whipped cream into the bottom halves generously.
- Replace tops and dust with powdered sugar before serving.
Pro Tips
- Use room-temperature eggs for easier incorporation.
- Ensure puffs are fully cooled before filling to avoid soggy shells.
- For extra elegance, pipe cream with a star tip.
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Why This Recipe Works
- Crisp, golden shells with airy interiors.
- Rich, creamy filling that’s not overly sweet.
- Simple ingredients, professional results.
Substitutions & Variations
- Filling: Swap whipped cream for pastry cream or chocolate mousse.
- Pastry: Try gluten-free flour for dietary restrictions.
- Topping: Dust with cocoa or drizzle melted chocolate for variation.
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Bake shells up to 2 days in advance; store in an airtight container.
- Storage: Filled cream puffs last 1–2 days refrigerated.
- Reheating: Serve chilled; avoid microwaving as it can deflate the cream.
Serving Ideas
- Pair with fresh berries for a colorful presentation.
- Serve alongside coffee or tea for brunch or afternoon treats.
- Use as a centerpiece dessert for special occasions.
Nutrition (Per Serving Estimate)
- Calories: 210 kcal
- Fat: 15g
- Carbohydrates: 18g
- Protein: 3g
- Sugar: 8g
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Frequently Asked Questions
Q: Can I freeze cream puffs?
A: Freeze unfilled shells for up to a month. Fill after thawing.
Q: Can I make them chocolate-flavored?
A: Yes! Add cocoa powder to the flour for chocolate puffs.
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Q: How do I prevent cream from leaking?
A: Ensure shells are fully cooled and whip cream to stiff peaks.
Mom’s Famous Cream Puffs are the ultimate treat for any dessert lover. Crispy, airy shells paired with luscious whipped cream create a luxurious dessert experience that’s simple enough for home baking but elegant enough for any celebration. Perfect for holidays, parties, or an indulgent snack, these cream puffs are guaranteed to delight.
Mom’s Famous Cream Puffs Recipe
Ingredients
For the Pastry:
- ½ cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
For the Cream Filling:
- 1 cup heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
For Dusting:
- Additional powdered sugar
Instructions
1. Prepare the Pastry:
- Preheat oven to 425°F (220°C).
- In a medium saucepan, bring water and butter to a boil.
- Add flour all at once, stirring vigorously until the dough forms a smooth ball that pulls away from the sides, about 1 minute. Remove from heat and cool for 5 minutes.
- Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be smooth and glossy.
- Drop dough by tablespoonfuls onto an ungreased baking sheet, spacing about 2 inches apart.
2. Bake the Pastry:
- Bake 20–25 minutes, until puffed and golden brown.
- Transfer to a wire rack to cool completely. Prick each puff with a knife to release steam if desired.
3. Make the Cream Filling:
- Whip heavy cream with an electric mixer until slightly thickened.
- Add powdered sugar and vanilla extract, whipping until stiff peaks form.
4. Assemble the Cream Puffs:
- Slice tops off cooled pastry shells with a serrated knife.
- Spoon or pipe whipped cream into the bottom halves generously.
- Replace tops and dust with powdered sugar before serving.
Notes
- For best results, use fresh, high-quality ingredients, especially butter and eggs.
- Make sure the dough is slightly cooled before adding eggs to prevent them from cooking.
- Spacing the puffs properly on the baking sheet is essential—they will expand significantly while baking.
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