MOM’S FAMOUS CREAM PUFFS

Step-by-Step Directions

1. Make the Choux Pastry

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Heat Water and Butter: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.
3. Add Flour: Once the mixture is boiling, add the flour all at once and stir vigorously with a wooden spoon. Continue to cook and stir until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
4. Cool the Dough: Remove the pan from the heat and let the dough cool for 5 minutes.
5. Add Eggs: Add the eggs one at a time, beating well after each addition until the dough is smooth and shiny.
6. Pipe the Dough: Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 1 ½ inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake for 10 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the puffs are golden brown and hollow inside. Let them cool completely on a wire rack.

2. Make the Pastry Cream

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale in color.
3. Temper the Eggs: Slowly add a small amount of the hot milk to the egg mixture, whisking constantly to temper the eggs. Then, gradually add the tempered egg mixture back into the saucepan with the remaining milk.
4. Cook the Cream: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from the heat.
5. Add Butter and Vanilla: Stir in the butter and vanilla extract until smooth. Strain the pastry cream through a fine-mesh strainer into a clean bowl to remove any lumps.
6. Chill the Cream: Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled.

3. Assemble the Cream Puffs

1. Fill the Puffs: Once the puffs and pastry cream are completely cooled, transfer the pastry cream to a piping bag fitted with a small round tip. Poke a small hole in the bottom of each puff and fill with the pastry cream.
2. Dust with Powdered Sugar: Lightly dust the filled cream puffs with powdered sugar before serving.

Tips and Variations

• Flavor Variations: For a different flavor, add 1 tablespoon of cocoa powder to the pastry cream for a chocolate version, or fold in some whipped cream for a lighter filling.
• Make-Ahead: You can prepare the choux pastry and pastry cream a day ahead. Store the baked puffs in an airtight container at room temperature and refrigerate the pastry cream. Assemble just before serving.
• Freeze the Puffs: Unfilled cream puffs can be frozen for up to 2 months. Thaw at room temperature and crisp in a 350°F (175°C) oven for 5 minutes before filling.

Serving Suggestions

Mom’s Famous Cream Puffs are perfect for any special occasion or as a delightful treat after dinner. Serve them with a cup of coffee or tea for a sophisticated afternoon snack. For an extra indulgent dessert, drizzle them with chocolate sauce or caramel.