Mom’s Famous Cream Puffs

Ingredients:

For the Pastry (Pâte à Choux):

• 1 cup water
• 1/2 cup unsalted butter (1 stick)
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Cream Filling:

Option 1: Custard Filling (Pastry Cream)

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter

Option 2: Whipped Cream Filling

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Topping:

• Powdered sugar for dusting or
• Melted chocolate for drizzling (optional)

Instructions:

Step 1: Make the Pastry Shells (Pâte à Choux)

1. Preheat the Oven:

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper.

1. Cook the Dough:

• In a medium saucepan, combine the water, butter, sugar, and salt. Bring the mixture to a boil over medium heat.
• Once boiling, remove the pan from the heat and add the flour all at once. Stir vigorously until the mixture forms a dough and pulls away from the sides of the pan.
• Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly to dry it out slightly.

1. Add the Eggs:

• Remove the dough from the heat and let it cool for a few minutes.
• Add the eggs one at a time, stirring well after each addition until fully incorporated. The dough should be smooth and glossy.

1. Shape the Cream Puffs:

• Using a spoon or a piping bag with a large round tip, drop or pipe 2-inch mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

1. Bake:

• Bake in the preheated oven for 25-30 minutes, or until the pastry shells are puffed and golden brown.
• Turn off the oven, crack the door slightly, and let the pastries sit in the oven for 10 minutes to dry out.
• Remove from the oven and let cool completely on a wire rack.

Step 2: Make the Cream Filling

Option 1: Custard Filling (Pastry Cream)

1. Heat the Milk:

• In a medium saucepan, heat the milk over medium heat until it’s just about to boil.

1. Whisk the Egg Yolks:

• In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.

1. Combine and Cook:

• Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 2-3 minutes).
• Remove from heat, stir in the butter and vanilla extract, and let the custard cool.

Option 2: Whipped Cream Filling

1. Whip the Cream:

• In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.

Step 3: Assemble the Cream Puffs

1. Fill the Pastry Shells:

• Once the pastry shells are completely cooled, slice them in half or poke a small hole in the bottom of each.
• Fill the shells with the custard filling or whipped cream using a spoon or a piping bag.

1. Top the Cream Puffs:

• Dust with powdered sugar or drizzle with melted chocolate for an extra special touch.

Step 4: Serve and Enjoy

• Serve immediately or refrigerate until ready to serve. Cream puffs are best enjoyed the same day.

These Famous Cream Puffs are light, airy, and filled with luscious cream — the perfect dessert for any celebration!