Description
Mom’s Famous Cream Puffs are a classic French-inspired dessert featuring light, airy choux pastry filled with a luscious vanilla-flavored cream. These delicate pastries are crispy on the outside and creamy on the inside, making them a perfect treat for any occasion.
Ingredients
Scale
Choux Pastry:
- 1 stick butter (8 Tablespoons)
- 1 cup water
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 4 large eggs
Filling:
- 1 pint heavy cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- ⅓ cup milk
Topping:
- Powdered sugar for dusting
Instructions
- Boil butter mixture: In a medium saucepan, combine the butter, water, and vanilla extract, then bring to a vigorous boil over medium-high heat.
- Add flour and form dough: Remove from heat and quickly add the flour all at once. Stir continuously with a wooden spoon until the dough pulls away from the side of the pan and forms a smooth ball.
- Cool the dough: Transfer the dough to a bowl and let it cool for about 5 minutes so it’s safe to handle and won’t cook the eggs.
- Incorporate eggs: Beat in the eggs, one at a time, fully incorporating each egg before adding the next. The dough should become smooth, glossy, and slightly sticky.
- Shape puffs: Drop tablespoons of the dough onto parchment-lined baking sheets, spacing them about 2 inches apart to allow room for rising.
- Bake: Preheat the oven to 400°F (204°C) and bake the puffs for 25 to 30 minutes until they are puffed up and golden brown. Do not open the oven door during the first 20 minutes to prevent collapsing.
- Cool completely: Remove from oven and let the cream puffs cool on a wire rack completely before filling.
- Prepare filling: In a mixing bowl, whisk the heavy cream, instant vanilla pudding mix, and milk until thick and creamy. Refrigerate to set if needed.
- Assemble cream puffs: Slice each puff in half horizontally, then pipe or scoop the vanilla cream filling generously inside.
- Dust and serve: Lightly dust the filled cream puffs with powdered sugar before serving for an elegant finish.
Notes
- Ensure that the dough is not too hot when adding eggs to avoid cooking them.
- Do not open the oven door while baking to prevent the puffs from collapsing.
- For extra stability, pierce each puff once baked to let steam escape before slicing.
- Vanilla pudding mix helps stabilize the cream filling and adds flavor.
- These cream puffs are best served the same day but can be stored refrigerated overnight.
