Description
Mom’s famous cream puffs elevate dessert dreams with their light, airy choux pastry and silky custard filling. Crisp shells cradle creamy goodness, promising a delightful indulgence you won’t forget.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup water
- 1/2 cup unsalted butter
Binding/Seasoning Ingredients:
- 1/4 teaspoon salt
Instructions
- Craft the foundational choux pastry by combining water, butter, and salt in a medium saucepan. Heat until the mixture reaches a rolling boil over medium heat.
- Rapidly incorporate flour into the bubbling liquid, stirring vigorously until the mixture forms a cohesive ball and cleanly separates from the pan’s sides.
- Allow the hot pastry base to rest and cool for 5-7 minutes, reducing potential egg scrambling risk.
- Integrate eggs individually into the cooled mixture, whisking thoroughly after each addition until the dough transforms into a smooth, glossy consistency.
- Prepare the baking surface by preheating the oven to 425°F and lining a baking sheet with parchment paper.
- Carefully pipe uniform 2-inch circular dough mounds onto the prepared sheet, ensuring consistent sizing.
- Execute a two-stage baking process: first, bake at 425°F for 10 minutes, then reduce temperature to 350°F and continue baking for 20-25 minutes until achieving a golden, puffy appearance.
- Create the vanilla cream filling by gently warming milk in a saucepan over medium heat.
- Simultaneously whisk sugar, cornstarch, and egg yolks in a separate bowl, forming a smooth base.
- Gradually incorporate warm milk into the egg mixture, then return the combined liquid to the saucepan.
- Cook the custard, stirring constantly, until the mixture thickens to a luxurious consistency.
- Enhance the cream by stirring in vanilla extract and butter, then refrigerate for a minimum of 1 hour to set.
- Complete the cream puffs by carefully slicing each pastry horizontally or creating a small bottom opening.
- Generously pipe the chilled pastry cream into each puff and finish with a delicate dusting of powdered sugar.
Notes
- Ensure water and butter are fully combined before adding flour to create a perfect, lump-free pastry base.
- Use room temperature eggs for smoother incorporation into the choux pastry, preventing potential curdling.
- Pipe uniform rounds using a consistent motion to guarantee even baking and professional-looking cream puffs.
- Allow pastry cream to cool completely to achieve the ideal thick, creamy texture for filling.
- For a gluten-free version, substitute all-purpose flour with a blend of almond and coconut flour.
- Store cream puffs in an airtight container in the refrigerator for up to 2 days to maintain their crisp texture.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg