I took my mother’s wonderful cream puff recipe and made it even better. I never believed it was possible, but once again, I was mistaken! Cream puffs are a sweet, fluffy, and creamy delicacy. This is the same dough that we use in our Eclair recipe. This is the dish you want if you need something quick and simple to feed a large gathering. With this recipe, I made 16 cream puffs.
INGREDIENTS
FOR THE PASTRY:
1/2 cup unsalted butter (1 stick)
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs.
FOR THE FILLING:
2 cups heavy cream
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
FOR THE CHOCOLATE GLAZE (OPTIONAL):
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
PREPARATION:
THIS IS HOW TO MAKE THE PASTRY:
Heat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Two baking trays are lined with parchment paper. Combine the butter and water in a medium saucepan. Bring the substance to a boil over medium-high heat.
Remove the saucepan from heat and rapidly incorporate in the flour and salt until a smooth dough forms. Return the saucepan to low heat and stir the dough for one to two minutes to gently cook it. Permit the mixture to chill for some time.
Add the eggs one by one, beating well after each. The dough will become lustrous and silky in texture.
Transfer the mixture to a pastry bag with a large round tip or a bag with one corner snipped off. Allowing for expansion during baking, pipe dough rounds onto the prepared baking trays, leaving space between each.
Bake the baking trays for fifteen minutes in a preheated oven. Reduce the oven temperature to 350°F (175°C) and bake the cream pastries for an additional 20 to 25 minutes or until golden brown and swollen.
Remove the cream pastries from the oven and place them on a wire rack to cool completely.
WHEN IT COMES TO THE FILLING:
In a chilled mixing bowl, beat the heavy cream, sugar, and vanilla extract until firm peaks form. Be careful not to overbeat.
Cut the cold cream pastries in half horizontally, then fill with whipped cream using a spoon or pastry bag.
FOR THE CHOCOLATE GLAZE (WHICH IS OPTIONAL):
Combine the grated semisweet chocolate, heavy cream, and butter in a microwave-safe receptacle. Microwave the chocolate and butter in 20-second intervals, stirring after each, until the mixture is completely melted and uniform.
Fill cream puffs to the top, then dip the tops into the chocolate glaze. Place the cream pastries with a chocolate glaze in the refrigerator for a brief time to allow the chocolate to solidify.
As a delectable delicacy, serve Mom’s Famous Cream Puffs. They are ideal for special occasions and as a delectable delight for any day.
Recipe Card
Mom’s Famous Cream Puffs
Ingredients
FOR THE PASTRY:
- 1/2 cup unsalted butter 1 stick
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs.
FOR THE FILLING:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
FOR THE CHOCOLATE GLAZE (OPTIONAL):
- 4 ounces semisweet chocolate chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
THIS IS HOW TO MAKE THE PASTRY:
- Heat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Two baking trays are lined with parchment paper. Combine the butter and water in a medium saucepan. Bring the substance to a boil over medium-high heat.
- Remove the saucepan from heat and rapidly incorporate in the flour and salt until a smooth dough forms. Return the saucepan to low heat and stir the dough for one to two minutes to gently cook it. Permit the mixture to chill for some time.
- Add the eggs one by one, beating well after each. The dough will become lustrous and silky in texture.
- Transfer the mixture to a pastry bag with a large round tip or a bag with one corner snipped off. Allowing for expansion during baking, pipe dough rounds onto the prepared baking trays, leaving space between each.
- Bake the baking trays for fifteen minutes in a preheated oven. Reduce the oven temperature to 350°F (175°C) and bake the cream pastries for an additional 20 to 25 minutes or until golden brown and swollen.
- Remove the cream pastries from the oven and place them on a wire rack to cool completely.
WHEN IT COMES TO THE FILLING:
- In a chilled mixing bowl, beat the heavy cream, sugar, and vanilla extract until firm peaks form. Be careful not to overbeat.
- Cut the cold cream pastries in half horizontally, then fill with whipped cream using a spoon or pastry bag.
FOR THE CHOCOLATE GLAZE (WHICH IS OPTIONAL):
- Combine the grated semisweet chocolate, heavy cream, and butter in a microwave-safe receptacle. Microwave the chocolate and butter in 20-second intervals, stirring after each, until the mixture is completely melted and uniform.
- Fill cream puffs to the top, then dip the tops into the chocolate glaze. Place the cream pastries with a chocolate glaze in the refrigerator for a brief time to allow the chocolate to solidify.
- As a delectable delicacy, serve Mom’s Famous Cream Puffs. They are ideal for special occasions and as a delectable delight for any day.