Description
Creamy and delicate, mom’s famous cream puffs recipe brings French pastry magic to family gatherings. Delightful choux pastry shells filled with rich vanilla custard promise sweet memories and delectable moments you’ll cherish.
Ingredients
Scale
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup (236 milliliters) water
- 8 tbsps (1 stick/113 grams) unsalted butter
- 1 pint (473 milliliters) heavy whipping cream
- ⅓ cup (79 milliliters) whole milk
- 1 package (3.4 oz/96 grams) instant vanilla pudding mix
- 1 tsp vanilla extract
- 1 tsp granulated sugar
Instructions
- Pastry Base Creation: Meld water, butter, vanilla extract, and sugar in a saucepan. Bring to a rolling boil, then swiftly incorporate flour, stirring vigorously until a unified dough ball emerges, cleanly separating from the pan’s sides.
- Egg Integration: Allow dough to cool slightly, then methodically blend eggs one at a time, whisking thoroughly to achieve a silky, structural batter that maintains its shape with elegant precision.
- Preparation and Baking: Ignite the oven to 400F (200C) and arrange a parchment-lined baking sheet. Artfully pipe or spoon pastry mounds, ensuring ample spacing between each dollop. Commence baking at 400F for 15 minutes, then reduce temperature to 350F, continuing until shells transform into golden, airy clouds with crisp, delicate exteriors.
- Shell Refinement: Immediately post-baking, create a subtle steam-release incision on each puff’s side to prevent moisture buildup. Transfer delicate shells to a wire rack for complete cooling and structural stabilization.
- Filling Development: Whisk heavy whipping cream, instant vanilla pudding mix, and milk until the mixture achieves a luxurious, stiff-peaked consistency that promises decadent creaminess.
- Assembly Technique: Once shells cool completely, slice horizontally to create distinct top and bottom sections. Lavishly spread or pipe the creamy filling onto bottom halves, then tenderly replace top sections to complete these elegant cream puffs.
- Finishing Touch: Optionally, dust the assembled delicacies with a whisper-light layer of powdered sugar, adding a final note of sweetness and visual sophistication.
Notes
- Prevent Soggy Shells: Pierce small steam-release holes immediately after baking to avoid moisture buildup and maintain crisp pastry texture.
- Master Egg Incorporation: Add eggs gradually, mixing thoroughly after each addition to ensure smooth, glossy choux pastry without curdling.
- Temperature Control is Key: Start baking at high heat for initial puffing, then reduce temperature to achieve golden, crisp exterior without burning.
- Filling Consistency Matters: Whip cream mixture until stiff peaks form to guarantee a luxurious, structured filling that holds its shape inside delicate pastry shells.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 11
- Calories: 250
- Sugar: 6 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 70 mg