How to make MOM'S DELICIOUS CREAM PUFFS

Nothing beats the comforting taste of Mom’s homemade cream puffs. These delightful pastries are light, airy, and filled with a rich, creamy filling that melts in your mouth. Perfect for special occasions or as a treat, this recipe is easy to follow and guarantees delicious results every time.

Ingredients

For the Choux Pastry (Cream Puff Shells):

1 cup water
½ cup unsalted butter (1 stick)
1 cup all-purpose flour
¼ teaspoon salt
4 large eggs

For the Cream Filling:

2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract

For the Optional Topping:

Powdered sugar for dusting
Melted chocolate for drizzling

Instructions

1. Make the Choux Pastry

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Boil Water and Butter: In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
Add Flour: Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan (about 2 minutes).
Cool Slightly: Remove from heat and let the mixture cool for 5 minutes.
Add Eggs: Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Pipe or Scoop: Using a piping bag or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 15 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for an additional 20–25 minutes until golden brown and puffed.
Cool: Remove from the oven and let the puffs cool completely on a wire rack.

2. Prepare the Cream Filling

Whip the Cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
Chill: Cover and refrigerate the cream until ready to use.

3. Fill the Cream Puffs

Slice or Poke: Slice the cream puffs in half horizontally or make a small hole in the bottom with a knife or piping tip.
Fill: Pipe or spoon the whipped cream into the shells.
Reassemble: Replace the tops if sliced.

4. Add Toppings (Optional)

Dust with powdered sugar for a classic look.
Drizzle melted chocolate over the tops for an extra indulgent touch.

Tips for Perfect Cream Puffs

Do Not Open the Oven Early: Opening the oven before the puffs are fully baked may cause them to collapse.
Cool Completely Before Filling: Filling warm shells can cause the cream to melt.
Experiment with Fillings: Try custard, pastry cream, or flavored whipped creams for variety.

Storage

Refrigerate: Store filled cream puffs in the fridge for up to 2 days in an airtight container.
Freeze Shells: Unfilled shells can be frozen for up to 3 months. Thaw at room temperature before filling.