Mom’s Famous Cream Puffs are a delightful and airy pastry that has been cherished by families for generations. The combination of a light, crispy choux pastry and creamy, smooth filling creates a dessert that feels indulgent yet light. Perfect for celebrations, holidays, or a sweet treat with your afternoon tea, these cream puffs bring a taste of nostalgia and homemade goodness with every bite.
Ingredients:
Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Choux Pastry:
- In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
- Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Return the pan to low heat and cook, stirring constantly, for about 2 minutes to dry out the dough slightly.
- Transfer the dough to a mixing bowl and let it cool for a few minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Shape and Bake:
- Spoon the dough into a pastry bag fitted with a plain tip. Pipe 1 1/2-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Dip your finger in water and smooth out any peaks on the dough mounds.
- Bake for 20-25 minutes, until the puffs are golden brown and feel light. Do not open the oven door during baking.
- Turn off the oven and let the puffs sit in the oven with the door slightly ajar for 10 minutes to dry out.
- Transfer the puffs to a cooling rack to cool completely.
- Make the Pastry Cream:
- In a medium saucepan, combine the milk and half of the sugar. Bring to a simmer over medium heat.
- In a mixing bowl, whisk together the remaining sugar, cornstarch, salt, and egg yolks until smooth.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
- Remove from heat and stir in the vanilla extract and butter until smooth.
- Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely.
Cooking Tips:
- Temperature: Ensure your oven is preheated and avoid opening the door during baking to prevent the puffs from collapsing.
- Choux Pastry Consistency: The dough should be smooth and glossy but not runny. Add eggs one at a time to achieve the perfect texture.
- Storage: Cream puffs are best eaten fresh, but you can store the unfilled choux shells in an airtight container for up to two days. Fill them just before serving.
Nutritional Benefits:
- Eggs: Provide a good source of protein and essential vitamins.
- Milk: Rich in calcium and vitamin D, contributing to strong bones and teeth.
- Moderate Sugar: This recipe uses a moderate amount of sugar, making it a more balanced dessert option.
Why You’ll Love This Recipe:
- Light and Airy: The choux pastry is perfectly light and hollow, creating the ideal vessel for the smooth pastry cream.
- Customizable: You can easily switch up the fillings with chocolate, whipped cream, or even a savory option for unique variations.
- Nostalgic: This recipe brings back memories of homemade desserts shared with family.
Dietary Information:
- Contains gluten, dairy, and eggs.
- Not suitable for vegan or gluten-free diets.
- Can be made with lactose-free milk and butter if dairy intolerant.
Why This Recipe Works: The combination of the high moisture content in the dough and the high heat from the oven causes the cream puffs to puff up and create an airy, hollow interior. The rich and smooth pastry cream contrasts beautifully with the crispiness of the choux pastry, making it a perfect pairing.
Conclusion: Mom’s Famous Cream Puffs are more than just a dessert—they’re a timeless treat that evokes comfort and joy with every bite. Whether you’re making them for a special occasion or simply to enjoy with your family, this recipe is sure to become a beloved favorite. The delightful combination of textures and flavors will have everyone asking for seconds!
PrintMom’s Famous Cream Puffs
- Total Time: 1hr
Description
Mom’s Famous Cream Puffs are a delightful and airy pastry that has been cherished by families for generations. The combination of a light, crispy choux pastry and creamy, smooth filling creates a dessert that feels indulgent yet light. Perfect for celebrations, holidays, or a sweet treat with your afternoon tea, these cream puffs bring a taste of nostalgia and homemade goodness with every bite.
Ingredients
Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Choux Pastry:
- In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
- Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Return the pan to low heat and cook, stirring constantly, for about 2 minutes to dry out the dough slightly.
- Transfer the dough to a mixing bowl and let it cool for a few minutes.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Shape and Bake:
- Spoon the dough into a pastry bag fitted with a plain tip. Pipe 1 1/2-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Dip your finger in water and smooth out any peaks on the dough mounds.
- Bake for 20-25 minutes, until the puffs are golden brown and feel light. Do not open the oven door during baking.
- Turn off the oven and let the puffs sit in the oven with the door slightly ajar for 10 minutes to dry out.
- Transfer the puffs to a cooling rack to cool completely.
- Make the Pastry Cream:
- In a medium saucepan, combine the milk and half of the sugar. Bring to a simmer over medium heat.
- In a mixing bowl, whisk together the remaining sugar, cornstarch, salt, and egg yolks until smooth.
- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
- Remove from heat and stir in the vanilla extract and butter until smooth.
- Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely.
- Prep Time: 25mins
- Cook Time: 35mins