Description
Homemade cream puffs bring nostalgic memories of mom’s kitchen magic, where classic “Mom’s Famous Cream Puffs” become delightful pastry perfection. Delicate choux pastry shells filled with silky cream invite sweet moments of pure indulgence and family comfort.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 4 large eggs
- 8 tablespoons (1 stick) unsalted butter
- 1 cup water
Dairy and Liquid Ingredients:
- 1 pint heavy whipping cream
- ⅓ cup whole milk
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon granulated sugar
- 1 package (3.4 ounces) instant vanilla pudding mix
Instructions
- Create a delicate choux pastry base by heating water, butter, vanilla extract, and sugar in a saucepan until boiling. Remove from heat and swiftly incorporate flour, stirring until the mixture forms a cohesive ball that separates from the pan’s sides.
- Allow the dough to cool slightly for approximately 5 minutes, then gradually integrate eggs one at a time. Vigorously beat after each addition until the mixture becomes smooth and develops a glossy appearance.
- Prepare a baking sheet with parchment paper and preheat the oven to 400F (200C). Carefully pipe or spoon tablespoon-sized dough mounds, maintaining about 2 inches of space between each.
- Bake the pastry shells for 15 minutes at the initial high temperature, then reduce heat to 350F (175C). Continue baking for an additional 15 minutes until the shells turn a rich golden brown.
- Immediately after removing from the oven, create a small steam-releasing slit on the side of each puff to prevent moisture retention. Transfer the delicate shells to a wire rack for complete cooling.
- Craft the luxurious filling by combining heavy whipping cream, instant vanilla pudding mix, and milk. Whip at medium-high speed until the mixture transforms into a thick, stiff-peaked cream reminiscent of whipped cream.
- Once the pastry shells have cooled entirely, carefully slice them horizontally. Generously layer the prepared cream filling onto the bottom halves.
- Reassemble the cream puffs by gently placing the top shells back in position. For an elegant finishing touch, dust with a light veil of powdered sugar before serving.
Notes
- Ensure water and butter are fully melted and combined before adding flour to create a perfect choux pastry base.
- Beat eggs into the dough thoroughly, watching for a smooth, glossy texture that indicates proper incorporation.
- Pipe dough uniformly for consistent puff sizes, using steady pressure and circular motions for even shapes.
- Create small steam vents immediately after baking to prevent moisture buildup and maintain crisp pastry shells.
- Chill mixing bowl and whisk before whipping cream for faster, more stable filling with maximum volume.
- Experiment with flavor variations by adding cocoa powder, almond extract, or citrus zest to the pastry or filling.
- For gluten-free option, substitute all-purpose flour with a specialized gluten-free pastry flour blend.
- Store unfilled cream puff shells in an airtight container to maintain crispness for up to 2 days before filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 202
- Sugar: 5 g
- Sodium: 65 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 63 mg