Mom's Irresistible Cream Puffs (Print Version)
Airy pastries filled with vanilla whipped cream, ideal for desserts and celebrations.
# Ingredients:
→ Choux Pastry
01 -
1 cup all-purpose flour
02 -
1/2 cup unsalted butter
03 -
1 cup water
04 -
4 large eggs
05 -
1/4 teaspoon salt
→ Whipped Cream Filling
06 -
1 cup heavy whipping cream
07 -
2 tablespoons powdered sugar
08 -
1 teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 -
In a medium saucepan, combine water and unsalted butter. Bring to a boil over medium heat.
03 -
Add all-purpose flour and salt all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball.
04 -
Remove the saucepan from heat and let the dough cool for about 5 minutes.
05 -
Beat in eggs one at a time, fully incorporating each before adding the next. The dough should become glossy and smooth.
06 -
Using a spoon or piping bag, deposit mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
07 -
Bake for 20–25 minutes, until golden brown and puffed. Avoid opening the oven door during baking.
08 -
While pastry shells bake, beat heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl until soft peaks form.
09 -
Once baked, let cream puffs cool completely before slicing each open.
10 -
Pipe or spoon whipped cream into each shell and replace the tops. Optionally, dust with powdered sugar before serving.
# Notes:
01 -
Resist the urge to open the oven door while the pastry is baking—rapid temperature changes can deflate the puffs.