This Cream Puff recipe is famous in my family and with everyone that I’ve ever served them to!
These Cream Puffs are unlike any others you may have had before. It’s my mom’s famous Cream Puffs and the secret lies in her amazing filling. Some try to pass off a filling of bland vanilla pudding. Not this time.
This filling does have a pudding base but with the addition of heavy cream whipped in you just can’t go wrong. It is rich, decadent, and everything a cream puff filling should be! The shells are also ultra light making them the perfect vessel to hold all of that yummy cream!
You can even make the shells ahead of time and freeze them! You can make the cream a day ahead, too. Then just stuff them before serving. I have even stuffed them the night before and they were perfect the next day. I would just hold off on the powdered sugar or it can get funky in the refrigerator
Ingredients
- 1 stick butter (8 Tablespoons)
- 1 cup water
- 1 tsp vanilla
- 4 eggs
- 1c flour
MOM’S FAMOUS FILLING:
- 1 pint heavy cream
- 1 package (3.4 OUNCES) instant vanilla pudding
- ⅓ cup milk
How To Make Mom’s Famous Cream Puffs
Step 1: Bring the butter, water and vanilla to a boil. Add the flour and stir constantly until it leaves the side of the pot and forms a ball. Remove and cool.
Step 2: Beat in 4 eggs, one at a time until smooth. Drop by T. onto parchment-lined cookie sheets
Step 3: Bake at 400 degrees for about 25-30 minutes. Let cool.
Step 4: Make the filling by beating the cream, pudding powder and milk in a mixer until thick like whipped cream!
Step 5: Slice in half and pipe or scoop in Mom’s filling. Dust with powdered sugar. Enjoy!
Tips:
Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature. This helps create a smoother and more uniform choux pastry dough.
Use Bread Flour: Using bread flour instead of all-purpose flour can yield a sturdier and more structured choux pastry.
Proper Mixing: Mix the choux pastry dough vigorously after adding the eggs to incorporate air, which will help the puffs rise and become light.
Pipe Uniform Shapes: Use a pastry bag with a round tip to pipe the choux pastry onto the baking sheet in uniform sizes and shapes. This ensures even baking.
Baking Temperature: Preheat your oven to the recommended temperature and avoid opening the oven door during baking, as this can cause the puffs to collapse.
Cooling: After baking, allow the cream puffs to cool completely on a wire rack. This helps maintain their crispiness.
FAQs:
1. How do I fill cream puffs?
You can fill cream puffs using a piping bag and a small tip or by slicing them in half and spooning the filling inside.
2. What can I fill cream puffs with?
Cream puffs are traditionally filled with sweet whipped cream or pastry cream. You can also get creative with other fillings like chocolate mousse, fruit compote, or savory fillings for a twist.
3. How do I store filled cream puffs?
Filled cream puffs are best enjoyed on the same day to maintain their crispness. If needed, you can store the unfilled puffs in an airtight container and fill them just before serving.
4. Can I freeze cream puffs?
Yes, you can freeze unfilled cream puffs. To serve, thaw them at room temperature and then fill with your desired cream.
5. Why did my cream puffs deflate?
Cream puffs can deflate if they are underbaked or if they are removed from the oven too soon. Ensure they are baked until golden brown and fully set.
6. Can I make the choux pastry dough in advance?
You can prepare the choux pastry dough in advance and store it in the refrigerator for a day or two before piping and baking.
7. What’s the difference between cream puffs and éclairs?
Cream puffs and éclairs are made from the same choux pastry but differ in shape. Cream puffs are typically round, while éclairs are elongated.
8. Can I use a different type of flour for the choux pastry?
While bread flour is recommended for a sturdier dough, you can use all-purpose flour if needed.
