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Mom’s Famous Cream Puffs

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Light, airy, and filled with a luscious cream filling, these cream puffs are a timeless classic that will melt in your mouth.

Mom’s Famous Cream Puffs

Servings

15

cream puffs
Cooking time

25

minutes
Calories

150

kcal

Ingredients

  • For the Choux Pastry:

  • 1 cup water

  • 1/2 cup unsalted butter

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • 4 large eggs

  • For the Cream Filling:

  • 1 cup heavy cream

  • 1/4 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons powdered sugar (for dusting)

Directions

  • For the Choux Pastry:
  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • In a medium saucepan, bring water and butter to a boil over medium heat. Stir until the butter is melted.
  • Add flour and salt all at once, stirring quickly with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball.
  • Remove from heat and let cool for 5 minutes. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
  • Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can also use a piping bag for a neater appearance.
  • Bake for 20-25 minutes, or until the puffs are golden brown and crisp. Let them cool completely on a wire rack.
  • For the Cream Filling:
  • In a medium bowl, whip the heavy cream with granulated sugar and vanilla extract until stiff peaks form.
  • Once the cream puffs are completely cooled, slice them in half horizontally or cut a small hole in the side.
  • Fill the puffs with whipped cream using a spoon or piping bag.
  • Dust with powdered sugar before serving.

Notes

  • Cream puffs are best enjoyed the day they are filled, but the empty puffs can be stored in an airtight container for a few days. To fill, ensure the puffs are completely cooled to prevent the cream from melting.

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