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Mom’s Famous Cream Puffs

There’s something magical about a recipe that has been passed down through generations. My mom’s famous cream puffs are more than just a dessert—they’re a nostalgic bite of childhood, celebrations, and love. With a perfectly light and airy choux pastry shell filled with rich, creamy custard and topped with a dusting of powdered sugar or chocolate drizzle, these cream puffs will quickly become your family favorite too.

This recipe is approachable for beginners and a delight for seasoned bakers. With a little patience and some tips, you’ll be crafting these indulgent treats like a pro in no time.

Ingredients

Choux Pastry:

  • 1 cup (240 ml) water
  • 1/2 cup (1 stick or 113 g) unsalted butter
  • 1/4 teaspoon salt
  • 1 cup (120 g) all-purpose flour
  • 4 large eggs

Pastry Cream Filling:

  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

Topping:

  • Powdered sugar for dusting
  • Optional: Melted chocolate or chocolate ganache for drizzling

Instructions

1: Prepare the Choux Pastry

  1. Preheat the oven: Set it to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Boil the base: In a medium saucepan, combine the water, butter, and salt. Heat over medium-high until the butter is melted and the mixture comes to a rolling boil.
  3. Mix in flour: Reduce the heat to low 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 (about 1-2 minutes).
  4. Cool slightly: Transfer the dough to a mixing bowl and let it cool for 5 minutes.
  5. Add eggs: Beat in one egg at a time using a hand mixer or wooden spoon. The dough will look separated at first but will come together as you mix. The final dough should be smooth and sticky.
  6. Pipe the dough: Transfer the dough to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped). Pipe small mounds (about 1 1/2 inches wide) onto the prepared baking sheets, spacing them 2 inches apart.
  7. Bake: Bake for 20-25 minutes, or until the puffs are golden brown and firm. Avoid opening the oven during baking.
  8. Cool: Let the puffs cool completely on a wire rack before filling.

2: Make the Pastry Cream

  1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it just starts to steam. Do not boil.
  2. Whisk dry ingredients and eggs: In a separate bowl, whisk together the sugar, salt, cornstarch, and egg yolks until smooth and pale.
  3. Temper the eggs: Slowly drizzle about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
  4. Cook the custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
  5. Add butter and vanilla: Remove from heat and stir in the butter and vanilla until smooth.
  6. Chill: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled.

3: Assemble the Cream Puffs

  1. Slice the shells: Using a serrated knife, carefully slice the top third off each puff.
  2. Fill the shells: Spoon or pipe the chilled pastry cream into the bottom halves of the puffs.
  3. Replace the tops: Place the tops back on and dust with powdered sugar or drizzle with melted chocolate.

Tips for Perfect Cream Puffs

  • Don’t skip the cooling process: Allowing the dough to cool before adding the eggs ensures the eggs don’t scramble.
  • Avoid opening the oven door: Sudden changes in temperature can cause the puffs to deflate.
  • Use a piping bag for consistency: This helps maintain uniform shapes for even baking.
  • Work quickly when assembling: Pastry cream can soften the shells if left too long before serving.

Storage Instructions

  • Unfilled cream puffs: Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Re-crisp in a 350°F (175°C) oven for 5 minutes before filling.
  • Filled cream puffs: Best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Keep them covered to prevent drying out.

Variations

  • Chocolate Cream Filling: Swap the vanilla pastry cream for a chocolate version by whisking 2 tablespoons of cocoa powder into the sugar mixture.
  • Savory Cream Puffs: Skip the sugar in the choux dough and fill with savory options like herbed cream cheese, chicken salad, or smoked salmon mousse.
  • Fruit-Topped Cream Puffs: Add fresh fruit like strawberries, raspberries, or kiwi on top of the pastry cream before replacing the lid.

Nutrition Details

(Per serving, based on 12 cream puffs)

  • Calories: 210
  • Protein: 5 g
  • Fat: 12 g
  • Carbohydrates: 21 g
  • Fiber: 0.5 g
  • Sugar: 9 g
  • Sodium: 120 mg

FAQ

1. Why didn’t my cream puffs rise?

Common culprits include undercooked dough, not mixing in the eggs properly, or opening the oven door too soon. Ensure your oven is preheated, and resist peeking during baking!

2. Can I make cream puffs ahead of time?

Yes! You can bake the shells and make the pastry cream a day ahead. Fill them shortly before serving for the freshest result.

3. My pastry cream is lumpy—what went wrong?

Lumps often occur if the custard isn’t stirred constantly or cooked too quickly. Strain the custard through a fine-mesh sieve if this happens.

4. How do I make mini cream puffs?

Pipe smaller mounds of dough (about 1 inch wide) and reduce the baking time to 15-20 minutes.