Description
Delight in Mom’s Famous Cream Puffs, a classic French-inspired dessert featuring light, airy choux pastry filled with a rich and creamy vanilla pudding whipped cream filling. These cream puffs are baked to golden perfection, then generously filled and dusted with powdered sugar, making them an irresistible treat perfect for any occasion.
Ingredients
Scale
Choux Pastry
- 1 stick butter (8 Tablespoons)
- 1 cup water
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 1 pint heavy cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- ⅓ cup milk
For Garnish
- Powdered sugar for dusting
Instructions
- Boil Butter Mixture: In a medium saucepan, combine the butter, water, and vanilla extract. Bring the mixture to a rolling boil over medium heat, ensuring the butter is completely melted.
- Make Dough: Reduce heat to low and quickly add the flour all at once. Stir vigorously and constantly until the mixture pulls away from the sides of the pot and forms a smooth ball of dough.
- Cool Dough: Remove the dough from heat and allow it to cool slightly for 5-10 minutes, ensuring it’s warm but not hot before adding eggs.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Shape Puffs: Using a tablespoon, drop spoonfuls of the dough onto parchment-lined baking sheets, spacing them adequately as they will puff up while baking.
- Bake: Bake in a preheated 400°F (204°C) oven for 25-30 minutes or until the puffs are puffed up and golden brown. Avoid opening the oven during baking to maintain steam inside.
- Cool: Remove from oven and allow the puffs to cool completely on a wire rack.
- Prepare Filling: In a mixing bowl, whisk together the instant vanilla pudding mix and milk until set. In a separate bowl, whip the heavy cream until stiff peaks form, then fold the pudding mixture gently into the whipped cream for a creamy filling.
- Fill Puffs: Slice each puff in half horizontally and pipe or spoon in the prepared filling generously.
- Garnish and Serve: Dust the filled cream puffs with powdered sugar just before serving to add a sweet decorative touch.
Notes
- Ensure the dough cools enough before adding eggs to prevent scrambling.
- Do not open the oven door during baking to help puffs rise properly.
- Filling can be prepared ahead and refrigerated to save time.
- Use parchment paper to prevent sticking during baking.
- For extra flavor, add a pinch of salt to the dough mixture.
- The cream puffs are best enjoyed fresh but can be refrigerated for up to 2 days.
