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Mom’s Famous Cream Puffs

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.
Prep Time15 minutes
Active Time15 minutes
Total Time30 minutes
Course: cake
Cuisine: American
Keyword: Mom’s Famous Cream Puffs
Yield: 12

Materials

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.