Mom’s Famous Cream Puffs

Why You’ll Love This Recipe

The contrast between the crisp exterior and the soft, creamy inside makes these cream puffs irresistible. Whether you’re a seasoned baker or new to the world of pastries, this recipe will guide you through making cream puffs that are sure to impress.

Ingredients

For the pastry:

• 1/2 cup unsalted butter
• 1 cup water
• 1 cup all-purpose flour
• 4 large eggs

For the filling:

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For dusting:

• Additional powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the pastry:
   • Preheat your oven to 425°F (220°C).
   • In a medium saucepan, bring the water and butter to a boil.
   • Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. This should take about 1 minute. Remove from heat and let the mixture cool for about 5 minutes, just enough so the eggs won’t cook when added.
   • Beat in the eggs one at a time, fully incorporating each egg before adding the next. The dough will be smooth and glossy after all the eggs are added.
   • Drop the dough by tablespoonfuls onto an ungreased baking sheet, forming about 12 mounds. Make sure to space them apart as they will expand during baking.
2. Bake the pastry:
   • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the puffs are golden brown and puffed. They should be light and dry inside.
   • Remove the puffs from the oven and transfer them to a wire rack to cool completely. You can prick each puff with a knife to release steam and prevent them from getting soggy.
3. Prepare the filling:
   • In a mixing bowl, whip the heavy cream using an electric mixer until it begins to thicken.
   • Add powdered sugar and vanilla extract to the cream. Continue whipping until the cream forms stiff peaks. This is your filling.
4. Assemble the cream puffs:
   • Once the pastry shells are cool, use a serrated knife to gently cut the tops off each puff.
   • Spoon or pipe the whipped cream into the bottoms of the pastry shells. Be generous with the filling for that luxurious taste.
   • Replace the tops onto the filled shells.
5. Dusting and serving:
   • Just before serving, dust the cream puffs with powdered sugar to give them a delightful sweet finish and a professional look.
   • Serve immediately, or keep them refrigerated until ready to serve.

Servings and Timing

• Servings: This recipe yields about 12 cream puffs.
• Preparation Time: Approximately 20 minutes.
• Cooking Time: 20-25 minutes.
• Cooling Time: About 30 minutes.
• Total Time: Approximately 1 hour and 15 minutes.

Variations

• Chocolate Cream Filling: Add 2 tablespoons of cocoa powder to the whipped cream filling for a chocolate twist.
• Fruit-Filled Puffs: Fold in finely chopped fresh strawberries or raspberries into the whipped cream for a fruity surprise.
• Custard Filling: Instead of whipped cream, fill the puffs with vanilla custard or pastry cream for a traditional approach.

Storage/Reheating

• Storage: Unfilled pastry shells can be stored in an airtight container at room temperature for up to 2 days. Once filled, cream puffs should be refrigerated and consumed within 1-2 days.
• Reheating: To refresh the crispness of unfilled shells, place them in a preheated 300°F (150°C) oven for about 5 minutes. Filled cream puffs are best enjoyed fresh and are not suitable for reheating.

FAQs

How far in advance can I make cream puffs?

You can prepare the pastry shells up to two days in advance and store them in an airtight container at room temperature. Fill them with cream just before serving to maintain their crispness.

Can I freeze cream puffs?

Yes, unfilled pastry shells can be frozen for up to 2 months. Thaw them at room temperature and then crisp them in the oven before filling. It’s not recommended to freeze filled cream puffs as the filling can become watery upon thawing.

Why did my cream puffs deflate after baking?

Deflation can occur if the puffs are underbaked or if the oven door is opened too early during baking. Ensure they are baked until golden brown and avoid opening the oven door during the initial stages of baking.

Can I use a different filling besides whipped cream?

Absolutely! Custard, pastry cream, or even ice cream can be used as alternative fillings for cream puffs.

How do I prevent my cream puffs from getting soggy?

After baking, prick each puff with a knife to release steam and allow them to cool completely on a wire rack. Fill them just before serving to maintain their crispness.

---

Print