HOW TO MAKE MOM’S FAMOUS CREAM PUFFS
Delicious and classic, Mom’s Famous Cream Puffs have been a family favorite for many years. Choux pastry shells are filled with lovely vanilla cream to create these delectable sweets.
Mom’s Famous Cream Puffs are a guaranteed hit at any event, whether you’re celebrating a milestone or just satisfying a sweet tooth. In this comprehensive guide, we’ll show you how to make these delicious cream puffs from scratch.
Any celebration is better with a batch of Mom’s Famous Cream Puffs. The combination of the sweet, vanilla filling with the airy choux pastry results in a perfect harmony of taste and texture. These cream puffs are perfect as an afternoon snack or as a show-stopping dessert on a special occasion. If you follow the following steps, you’ll have a batch of Mom’s Famous Cream Puffs that will have everyone begging for more.
THE INGREDIENTS LIST:
FOR THE CHOUX PASTRY:
1 Cup.Of warm water.
1/2 Cup.Of unsalted butter.
1/4 Tsp.Of salt.
1 Cup.Of all-purpose flour.
4 large eggs.
FOR THE VANILLA CREAM FILLING:
2 Cups.Of heavy cream.
1/4 Cup.Of powdered sugar.
1 Tsp.Of pure vanilla extract.
PREPARATION:
1st Step
Prepare a baking sheet by lining it with parchment paper and preheating the oven to 425 degrees Fahrenheit (220 degrees Celsius).
2nd Step
Over medium heat, bring the water, butter, and salt that are in the pot to a boil.
3rd Step
Put the heat on low and add the flour that may be used for anything. Give the mixture a spirited stir until it comes together in the shape of a smooth ball and pulls away from the edges of the pan.
4th Step
Take the pan off the heat and let it cool for a few minutes before continuing. After adding each egg one at a time and beating the dough well after each addition, continue doing so until the dough is glossy and smooth.
5th Step
Place the dough puffs on the baking sheet that has been prepared, giving space between each one.
6th Step
Bake the puffs in an oven that has been warmed for 20 to 25 minutes, or until they have a golden brown color and a crisp texture. When they are finished, take them from the oven and set them on a wire rack to cool fully.
7th Step
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Place the whipped cream filling into a piping bag that has a simple round tip attached to it.
8th Step
When the choux pastry shells have cooled completely, use a knife with a serrated edge to cut each puff in half horizontally.
9th Step
Pipe a generous amount of vanilla cream filling onto the bottom half of each pastry shell. After that, lay the top half of the pastry shell back on, and while doing so, apply some little pressure to secure the filling.
10th Step
Serve the cream puffs right away after constructing them, or place them in the refrigerator until you are ready to serve them.
11th Step
Before serving, you may sprinkle powdered sugar over the cream puffs if you so choose. Any leftover cream puffs may be kept in the refrigerator for up to two days if they are sealed in an airtight container and placed in the fridge.