Mom's Famous Cream Puffs
Creamy, airy cream puffs made with light choux pastry shells filled with luscious whipped cream and dusted with powdered sugar. A delightful dessert that's simple to make and perfect for any occasion.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- powdered sugar for dusting
Instructions
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine the water and butter. Over medium heat, stir until the butter melts, and the mixture comes to a boil.
- Reduce the heat to low and add the flour and salt all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.
- Allow the mixture to cool for about 5 minutes. Then add the eggs, one at a time, mixing well after each addition until fully incorporated.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 1.5-inch circles onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 20-25 minutes, or until the puffs are golden brown and have puffed up. Avoid opening the oven door during baking!
- Once baked, remove the puffs from the oven and let them cool completely on a wire rack.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- To fill the cream puffs, use a small knife to cut a slit in the side of each puff and pipe in the whipped cream.
- Finally, dust the puffs with powdered sugar before serving.