A Recipe Full of Memories
This is my mom’s famous cream puff recipe. I have made it a hundred times. My kitchen still smells like her kitchen when I bake them.
That smell of warm butter and vanilla is pure happiness. It feels like a hug. Doesn’t that smell amazing? I think food memories are the best kind.
The Magic of the Puff
Making the choux pastry is like a little science experiment. You mix simple things in a pot. Then, in the oven, they puff up into hollow shells.
It is pure magic. Do not open the oven door to peek. The steam inside is what makes them rise. This matters because patience gives you a perfect puff.
A Story About a Mess
The first time I made the pastry cream, I was in a hurry. I did not whisk enough. I got a few little lumps.
My mom just smiled. She said, A little lump never hurt anybody. I still laugh at that. It taught me that homemade doesn’t have to be perfect.
Putting It All Together
Once everything is cool, the fun begins. You slice the puffs in half. Then you fill them with that smooth, cool cream.
Fun fact: The word choux is French for cabbage. People thought the puffs looked like little cabbages! What is your favorite dessert to fill with cream?
Why We Share Food
This recipe is more than ingredients. It is about sharing. My mom made these for every birthday and celebration.
This matters because food made with love feeds the heart. It connects us. What is a special recipe someone taught you?
Your Turn in the Kitchen
Now it is your turn. Do not be nervous. Just follow the steps. The reward is so worth it.
That first bite of crisp shell and sweet cream is heaven. Will you try making these for someone you love? I hope you do.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Water | 1 cup | For the choux pastry |
| Unsalted butter | 1/2 cup + 2 tablespoons | Divided: 1/2 cup for choux pastry, 2 tbsp for pastry cream |
| Salt | 1/4 teaspoon + 1/4 teaspoon | Divided: 1/4 tsp for choux pastry, 1/4 tsp for pastry cream |
| All-purpose flour | 1 cup | For the choux pastry |
| Large eggs | 4 | For the choux pastry |
| Whole milk | 2 cups | For the pastry cream filling |
| Granulated sugar | 1/2 cup | For the pastry cream filling |
| Cornstarch | 1/4 cup | For the pastry cream filling |
| Large egg yolks | 4 | For the pastry cream filling |
| Vanilla extract | 2 teaspoons | For the pastry cream filling |
Mom’s Famous Cream Puffs
Hello, my dear! Let’s make my mom’s famous cream puffs. They look fancy, but they are just little puffs of joy. I remember her making these for every special occasion. The kitchen would fill with the most wonderful smell. Doesn’t that sound lovely?
We start with the choux pastry. It’s a funny name for a simple dough. The magic is how it puffs up in the oven. It makes a hollow shell just waiting for cream. My brother and I would always watch through the oven window. We couldn’t wait for them to be done.
- Step 1: First, heat your oven to 400°F. Get a baking sheet and put parchment paper on it. This stops the puffs from sticking. I learned that the hard way once. What a mess that was!
- Step 2: Now, put water, butter, and salt in a saucepan. Heat it until it boils. Take it off the heat right away. Stir in all the flour at once. Keep stirring until it becomes a smooth ball.
- Step 3: Put the pan back on low heat for two minutes. You have to keep stirring. This cooks out the extra water. Then, put the dough in a bowl to cool a little. (A hard-learned tip: if the dough is too hot, the eggs will cook! Let it cool until you can touch the bowl comfortably.)
- Step 4: Now, add the eggs one at a time. Mix each one in completely before adding the next. Beat it really well. The dough will get smooth and shiny. This part is a good arm workout!
- Step 5: Put the dough into a pastry bag. Pipe little mounds onto your baking sheet. Give them space to grow. Use a damp finger to pat down any pointy tips. Why do we do that? Share below!
- Step 6: Bake for 20 to 25 minutes. Do not open the oven door! They need the steam to puff up. When they are golden, turn off the oven. Crack the door open and let them sit for 10 minutes. This helps them get crispy.
While they cool, we make the pastry cream. It’s a sweet, vanilla pudding. You cook it slowly on the stove. The key is to whisk, whisk, whisk! This stops lumps from forming. I still laugh at the first time I made it. I had tiny lumps everywhere!
Finally, slice your cooled puffs in half. Fill the bottoms with the cool, creamy filling. Gently put the tops back on. A little dusting of powdered sugar makes them look like snow. Doesn’t that smell amazing? Now you have a treat fit for a queen.
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Yield: About 20 cream puffs
Category: Dessert, Pastry
Three Fun Twists to Try
Once you master the basic cream puff, you can get creative. My grandkids love when I change the filling. It makes a whole new dessert. Here are a few of our favorite ideas.
- Chocolate Dream: Add two tablespoons of cocoa powder to the pastry cream. It becomes a rich chocolate filling. Everyone loves chocolate.
- Lemon Sunshine: Use lemon juice and zest instead of vanilla in the cream. It’s so bright and tangy. It tastes like a sunny day.
- Berry Burst: Fold fresh, mashed strawberries into the cooled pastry cream. You get little bits of fruity goodness in every bite. It’s just wonderful.
Which one would you try first? Comment below!
Serving Your Masterpiece
These cream puffs are perfect all on their own. But you can make them extra special. I like to serve them on my grandmother’s china plate. It makes any afternoon feel like a party.
For a real treat, drizzle them with melted chocolate. You can also add fresh berries on the side. A sprig of mint makes everything look pretty. For a drink, a cup of hot coffee is lovely for the grown-ups. For the kids, a cold glass of milk is just perfect. Which would you choose tonight?
Keeping Your Cream Puffs Perfect
You can keep cream puffs in the fridge for two days. Put them in a sealed container. The pastry might get a little soft, but they are still tasty.
You can also freeze the unfilled pastry shells. Let them cool completely first. Then store them in a freezer bag for up to a month. I remember my first batch. I was so proud I made a double batch to freeze.
This matters because it saves you time on busy days. A little planning means you always have a treat ready. Have you ever tried storing it this way? Share below!
Easy Fixes for Common Cream Puff Troubles
First, if your puffs are flat, the oven was too cold. Make sure it is fully heated. I once opened the door too early. My puffs sank right away!
Second, if your pastry cream is lumpy, you did not whisk enough. Keep stirring until it gets thick. This gives you a smooth, creamy filling.
Third, if the dough looks greasy, the eggs were added too fast. Mix in each egg fully before the next. Fixing these small things makes you a better cook. It also makes your food taste so much better. Which of these problems have you run into before?
Your Cream Puff Questions Answered
Q: Can I make this gluten-free?
A: Yes! Use a good gluten-free flour mix. The results can be just as light.
Q: Can I make the parts ahead of time?
A: Absolutely. Make the shells and cream a day before. Assemble them right before you eat.
Q: What if I don’t have a pastry bag?
A: No problem. Use a spoon to drop the dough. It works almost as well.
Q: Can I double the recipe?
A: You can, but mix in two separate batches. It is easier to get right.
Q: Any fun extra tips?
A: A dusting of powdered sugar makes them look pretty. Fun fact: The word “choux” is French for cabbage, because that’s what the puffs resemble! Which tip will you try first?
A Little Note From My Kitchen
I hope you love making these cream puffs. They are a special treat from my home to yours. Sharing food is a way to share love.
I would be so happy to see your creations. It makes my day to see your baking success. Have you tried this recipe? Tag us on Pinterest! You can find me at Olivia’s Kitchen Table.
Happy cooking!
—Olivia Hartwell.
Mom’s Famous Cream Puffs Recipe
Description
Experience the delightful contrast of light, airy choux pastry and rich, creamy vanilla pastry cream in this classic dessert recipe.
Ingredients
**For the Choux Pastry:**
**For the Pastry Cream Filling:**
Instructions
- Begin by heating your oven to 400°F (200°C) and preparing a baking sheet with parchment paper.
- To prepare the dough, heat the water, butter, and salt in a saucepan until it reaches a boil. Take the pan off the heat and immediately mix in all the flour, beating until the mixture comes together into a smooth ball that cleans the sides of the pan.
- Place the pan back over low heat for about two minutes, stirring constantly, to cook out some of the moisture. Move the dough to a bowl and allow it to cool slightly.
- Incorporate the eggs into the dough one by one, ensuring each is fully combined before adding the next. Beat vigorously until the dough is smooth and has a glossy sheen.
- Transfer the finished dough to a pastry bag. Pipe small mounds, about 1 1/2 inches in size, onto your prepared baking sheet, leaving a couple of inches between them. Use a damp finger to gently press down any pointed tips.
- Bake for 20 to 25 minutes until the pastries are puffed and golden. It is important not to open the oven door during this time. Once baked, turn the oven off, crack the door open, and let the pastries sit inside for 10 minutes to dry out. Then, transfer them to a rack to cool completely.
- In a saucepan, heat the milk with half of the sugar until it just begins to simmer.
- Meanwhile, in a separate bowl, thoroughly whisk the remaining sugar with the cornstarch, salt, and egg yolks until the mixture is smooth and pale.
- While whisking continuously, gradually pour the hot milk into the egg yolk mixture to temper it. Pour this combined mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until the cream becomes very thick and begins to bubble. Remove from the heat and stir in the vanilla extract and butter until fully incorporated and smooth.
- To prevent a skin from forming, place a sheet of plastic wrap directly onto the surface of the pastry cream and allow it to cool completely.
- Once the choux pastries are fully cooled, slice them in half horizontally. Spoon or pipe the cooled pastry cream onto the bottom halves, then place the tops back on. For a finishing touch, you may dust them with powdered sugar before serving.
**For the Choux Pastry:**
**For the Pastry Cream:**
**To Assemble:**
Notes
- For best results, ensure the choux pastry dough is cool enough before adding the eggs to prevent them from cooking. Do not open the oven door while the pastries are baking, as this can cause them to collapse.
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