Get ready to embark on a delightful journey into the world of Mom’s Famous Cream Puffs – a heavenly treat that has stood the test of time. With a light and airy pastry shell and a luscious cream filling, these cream puffs are a nostalgic indulgence that brings comfort and joy to any occasion. Join us as we unravel the secrets of creating this beloved recipe, passed down from Mom’s kitchen to yours. Whether you’re a seasoned baker or a novice in the art of pastry, Mom’s Famous Cream Puffs are sure to become a cherished addition to your family’s favorite desserts.
Ingredients:
- 1 stick butter
- 1 cup water
- 1 tsp vanilla
- 1 cup flour
- 4 eggs
For Mom’s Famous Filling:
- 1 pint heavy cream
- 1 package (3.4 ounces) instant vanilla pudding
- 1/3 cup milk
Instructions:
- Prepare the Pastry:
Bring water, butter, and vanilla to a boil. Add flour and stir constantly until it forms a ball and leaves the side of the pot. Remove from heat and cool. - Incorporate Eggs:
Beat in the 4 eggs, one at a time, until the batter is smooth. - Bake the Puffs:
Drop tablespoonfuls onto parchment-lined cookie sheets. Bake at 400 degrees for approximately 40 minutes, or until golden brown. Pro tip: Poke with a toothpick once out of the oven and return them to the turned-off oven with the door cracked to prevent deflating. - Cool and Prepare Filling:
Allow the cream puffs to cool. Slice in half and prepare Mom’s Famous Filling by beating heavy cream, instant vanilla pudding, and milk in a mixer until thick. - Fill the Puffs:
Pipe or scoop Mom’s filling into the cooled cream puff shells. - Finishing Touch:
Dust with powdered sugar or drizzle with melted chocolate for the perfect finishing touch.
Tips:
- Ensure the water, butter, and vanilla mixture comes to a full boil before adding the flour for the pastry.
- Beat the eggs into the pastry batter one at a time for a smooth and well-incorporated consistency.
- For a flawless presentation, use a toothpick to prevent deflating the cream puffs during the cooling process.
Conclusion:
In the realm of delightful desserts, Mom’s Famous Cream Puffs reign supreme, capturing the essence of love and tradition. With a crisp pastry exterior and a sumptuous cream filling, these treats are not just a dessert; they’re a journey back in time to the warmth of Mom’s kitchen. Share these cream puffs with loved ones and create new memories around the irresistible joy of Mom’s Famous Cream Puffs.
Print
MOM’S FAMOUS CREAM PUFFS
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 cream puffs 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
Delicate and airy choux pastry shells filled with a luscious vanilla-infused cream, perfect for any occasion.
Ingredients
For the choux pastry:
- 1 cup water
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
For the filling:
- 1 pint heavy whipping cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/3 cup whole milk
Instructions
-
Prepare the choux pastry:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, butter, vanilla extract, and sugar. Bring to a boil over medium heat.
- Once boiling, remove from heat and immediately add the flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Allow the dough to cool for about 5 minutes. Then, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
-
Shape and bake the pastry:
- Using a piping bag or two spoons, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes, or until the puffs are golden brown.
- Remove from the oven and immediately make a small slit in the side of each puff to release steam. This helps prevent them from becoming soggy.
- Transfer the puffs to a wire rack to cool completely.
-
Prepare the filling:
- In a large mixing bowl, combine the heavy whipping cream, instant vanilla pudding mix, and milk. Beat on medium-high speed until the mixture is thick and holds stiff peaks, resembling a whipped cream consistency.
-
Assemble the cream puffs:
- Once the pastry shells are completely cooled, slice them in half horizontally.
- Generously spoon or pipe the cream filling onto the bottom halves of the shells.
- Place the top halves back on and dust with powdered sugar before serving, if desired.
Notes
- For a chocolate variation, drizzle melted chocolate over the assembled cream puffs or fill them with chocolate-flavored cream.
- Unfilled pastry shells can be stored in an airtight container at room temperature for up to 24 hours. Fill them just before serving to maintain optimal texture.
- The filling can be prepared in advance and refrigerated for up to 24 hours.