Description
Get ready to indulge in the ultimate treat: Mom’s Famous Cream Puffs! These delicate pastries are filled with a rich, smooth vanilla cream and dusted with powdered sugar, making them the perfect dessert for any occasion. Whether you’re hosting a special gathering, treating yourself to something sweet, or simply craving a classic, these cream puffs are sure to be a hit. They’re light, airy, and simply irresistible!
Baking cream puffs might seem like a challenge, but with this easy-to-follow recipe, you’ll master the art of choux pastry in no time. Filled with luscious pastry cream, these little bites of heaven will melt in your mouth and leave you wanting more. Trust me, once you try them, you’ll be hooked!
Perfect for dessert ideas, party snacks, holiday treats, and sweet indulgence—these cream puffs are a great way to elevate your baking game while satisfying your sweet tooth.
Ingredients
For the Choux Pastry:
- 1 cup water
- ½ cup unsalted butter
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Vanilla Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- Pinch of salt
- 4 large egg yolks
- 1½ teaspoons vanilla extract
- 2 tablespoons unsalted butter
For Assembling:
- Powdered sugar (for dusting)
Instructions
-
Make the Choux Pastry:
In a medium saucepan, combine 1 cup water, ½ cup butter, and ¼ teaspoon salt. Bring to a boil over medium heat. Add 1 cup flour all at once, stirring until the mixture pulls away from the sides of the pan. Remove from heat and let cool for 5–7 minutes. -
Add the Eggs:
Beat in the 4 eggs one at a time until the dough becomes smooth and glossy. -
Pipe and Bake:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Pipe the dough into 2-inch rounds on the sheet. Bake for 10 minutes at 425°F, then lower the temperature to 350°F (175°C) and bake for another 20–25 minutes until golden and puffed. Let cool completely. -
Make the Vanilla Cream Filling:
In a saucepan, warm 2 cups of whole milk over medium heat. In a separate bowl, whisk together ½ cup sugar, ¼ cup cornstarch, and 4 egg yolks. Slowly pour in the warm milk, then return the mixture to the saucepan and cook until thickened. Stir in 1½ teaspoons vanilla extract and 2 tablespoons butter. Let the cream cool and refrigerate for at least 1 hour. -
Assemble the Cream Puffs:
Slice each puff in half horizontally or poke a hole in the bottom. Pipe the cooled pastry cream into each puff and dust with powdered sugar.
- Prep Time: 40 minutes
- Cook Time: 35 minutes