Description
Mom’s famous cream puffs embody classic French pastry perfection with delicate choux pastry and silky vanilla cream. Elegant desserts like these showcase culinary skill and create sweet memories for family gatherings.
Ingredients
Scale
- 4 large eggs
- 8 tbsps (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1 cup water
- ⅓ cup whole milk
- 1 pint heavy whipping cream
- 1 tsp vanilla extract
- 1 tsp granulated sugar
- 1 package (3.4 oz) instant vanilla pudding mix
Instructions
- Pastry Preparation: Heat water, butter, vanilla extract, and sugar in a saucepan until boiling. Remove from heat and swiftly incorporate flour, stirring until the mixture forms a cohesive ball that separates from the pan’s sides.
- Dough Conditioning: Allow the dough to cool slightly, then gradually integrate eggs one at a time. Vigorously beat after each addition until the mixture becomes smooth and develops a glossy appearance.
- Baking Setup: Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Pipe or spoon tablespoon-sized dough mounds, maintaining about 2 inches of space between each.
- Baking Process: Bake pastry shells for 15 minutes at the initial high temperature, then reduce heat to 350F (175C). Continue baking for an additional 15 minutes until shells turn a rich golden brown. Immediately create a small steam-releasing slit on the side of each puff.
- Filling Creation: Combine heavy whipping cream, instant vanilla pudding mix, and milk. Whip at medium-high speed until the mixture transforms into a thick, stiff-peaked cream.
- Assembly and Finishing: Cool pastry shells completely, then slice horizontally. Layer the prepared cream filling onto bottom halves, reassemble by placing top shells back in position. Dust with a light veil of powdered sugar before serving.
Notes
- Optimize Pastry Consistency: Ensure proper flour incorporation by stirring vigorously until the dough forms a smooth, unified ball that cleanly separates from pan sides. This technique guarantees the perfect choux pastry texture.
- Control Moisture Carefully: Create a small steam-releasing slit immediately after baking to prevent soggy shells. Proper ventilation maintains the crisp, delicate exterior crucial for authentic cream puff structure.
- Whip Cream Filling Precisely: Beat the cream mixture at medium-high speed until stiff peaks form. Overbeating can cause separation, while underbeating results in a runny filling that compromises the dessert’s integrity.
- Temperature Management Matters: Follow the two-stage baking method meticulously – start at 400F, then reduce to 350F. This technique ensures golden-brown, perfectly puffed shells with a crisp exterior and soft interior.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 168
- Sugar: 3 g
- Sodium: 92 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 3.5 g
- Cholesterol: 85 mg