Mom's Famous Cream Puffs (Print Version)
# Ingredients:
→ Pastry
01 -
115g unsalted butter
02 -
235ml water
03 -
120g all-purpose flour
04 -
4 large eggs
→ Filling
05 -
235ml heavy cream
06 -
3 tablespoons powdered sugar
07 -
1 teaspoon vanilla extract
→ Garnish
08 -
Powdered sugar for dusting
# Instructions:
01 -
Preheat oven to 220°C (425°F). In a medium saucepan, bring water and butter to a boil. Add flour all at once and stir vigorously with a wooden spoon until mixture forms a smooth ball that pulls away from sides of pan, about 1 minute. Remove from heat and let cool for 5 minutes.
02 -
Beat in eggs one at a time, fully incorporating each before adding the next. Continue until dough becomes smooth and glossy. Drop by tablespoonfuls onto an ungreased baking sheet, forming approximately 12 mounds spaced well apart to allow for expansion.
03 -
Bake in preheated oven for 20-25 minutes, until puffs are golden brown and feel light and dry inside. Remove from oven and transfer to a wire rack. Prick each puff with a knife to release steam and prevent sogginess. Cool completely.
04 -
In a mixing bowl, whip heavy cream with an electric mixer until it begins to thicken. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
05 -
Using a serrated knife, gently cut the tops off each cooled pastry shell. Spoon or pipe whipped cream filling generously into the bottom portions, then replace the tops.
06 -
Just before serving, dust the cream puffs with powdered sugar. Serve immediately or refrigerate until ready to serve.
# Notes:
01 -
Cream puffs are best enjoyed the same day they are made, but unfilled shells can be stored in an airtight container for 1-2 days.
02 -
For a more stable filling, you can use pastry cream instead of whipped cream.