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

Units Scale

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

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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