Here’s a classic Mom’s Famous Cream Puffs recipe—light, airy pastry filled with creamy custard or whipped cream. Perfect for desserts or special occasions!
🥐 Cream Puff Pastry (Choux Pastry)
🧂 Ingredients
- 1 cup water
- 1/2 cup (1 stick) butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
🥣 Instructions for Pastry
- Preheat oven: 400°F (200°C). Line a baking sheet with parchment paper.
- Boil water & butter: In a saucepan, bring water, butter, and salt to a boil.
- Add flour: Remove from heat and stir in flour until mixture forms a ball.
- Cool slightly: Let sit 5 minutes.
- Add eggs: Beat in eggs one at a time until smooth and glossy.
- Pipe or spoon: Drop by tablespoonfuls (or use a piping bag) onto prepared baking sheet.
- Bake: 20–25 minutes until golden brown and puffed. Avoid opening oven door.
- Cool: Let cool completely on a wire rack before filling.
🍦 Cream Filling
🧂 Ingredients
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional custard filling:
- 2 cups milk
- 1/2 cup sugar
- 3 tbsp cornstarch
- 3 egg yolks
- 1 tsp vanilla extract
🥣 Instructions for Filling
Whipped cream version:
- Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Transfer to a piping bag.
Custard version:
- Heat milk until just boiling.
- In a separate bowl, whisk sugar, cornstarch, and egg yolks.
- Slowly pour hot milk into egg mixture, whisking constantly.
- Return to saucepan, cook over medium heat until thickened.
- Stir in vanilla and cool.
🥄 Assemble
- Slice the cream puff in half horizontally.
- Pipe or spoon filling inside.
- Optional: dust tops with powdered sugar or drizzle with chocolate.
🔥 Tips for Perfect Cream Puffs
- Don’t underbake; puffs must be dry inside to hold filling.
- Use a sharp knife to slice; gentle twisting prevents deflation.
- Fill just before serving to keep pastry crisp.
If you want, I can give a shortcut version using store-bought pastry shells that still tastes homemade and creamy.
