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**Mom’s Famous Cream Puffs: A Timeless Family Favorite**
There are some recipes that transcend generations—passed down through the years, each family making their own special memories while enjoying them together. **Mom’s Famous Cream Puffs** is one of those recipes that has stood the test of time. Light, airy, and filled with a luscious, silky cream, these cream puffs are a treat that everyone will love. Whether it’s for a holiday celebration, a family gathering, or simply a sweet snack, these cream puffs are sure to impress with their delicious flavor and elegant presentation.
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### **Why Mom’s Cream Puffs Are So Special**
What makes **Mom’s Famous Cream Puffs** so special? It’s the combination of the delicate, flaky pastry shell and the rich, smooth filling that creates the perfect bite. These cream puffs are deceptively simple to make, yet they always seem to have that “wow” factor. The buttery choux pastry is crispy on the outside and light as air on the inside, while the creamy filling melts in your mouth.
Plus, there’s something inherently nostalgic about making a family recipe that has been loved for generations. Whether it’s your first time or you’ve made them countless times, these cream puffs bring comfort and joy to everyone at the table.
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### **Ingredients for Mom’s Famous Cream Puffs**
#### For the Choux Pastry (Shells):
– 1 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 4 large eggs (room temperature)
#### For the Cream Filling:
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
#### For the Garnish (Optional):
– Powdered sugar (for dusting)
– Chocolate sauce or ganache (optional for drizzling)
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### **How to Make Mom’s Famous Cream Puffs**
#### **Step 1: Prepare the Choux Pastry (Shells)**
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water and butter over medium heat. Stir occasionally until the butter is fully melted.
3. Once the butter has melted, add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture comes together and forms a dough that pulls away from the sides of the pan. This should take about 1-2 minutes.
4. Remove the saucepan from heat and let the dough cool slightly for a minute. Then, one at a time, add the eggs, stirring vigorously after each addition. The dough will look lumpy at first, but keep stirring until it becomes smooth and glossy.
5. Transfer the dough to a pastry bag or a resealable plastic bag with the tip cut off. Pipe the dough into small mounds (about 1 1/2 inches in diameter) on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake the puffs in the preheated oven for 25-30 minutes, or until they are puffed up, golden brown, and crisp. Do not open the oven door during baking, as this can cause the puffs to deflate.
7. Once baked, remove the puffs from the oven and let them cool completely on a wire rack.
#### **Step 2: Make the Cream Filling**
1. In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.
2. Using an electric mixer, beat the cream on high speed until stiff peaks form. Be careful not to overbeat, as this can turn the cream into butter.
3. Once the cream is whipped to perfection, transfer it to a piping bag fitted with a small round tip.
**Step 3: Assemble the Cream Puffs**
1. Once the cream puffs have cooled completely, use a small serrated knife to carefully cut a slit in the side of each puff.
2. Fill the pastry with the whipped cream filling, either by piping it into the center or spooning it in. Be generous with the filling for that perfect, creamy bite!
3. If desired, dust the filled cream puffs with powdered sugar for a touch of sweetness. For an extra indulgent treat, drizzle with chocolate sauce or ganache.
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