Ingredients*
For the Cream Puffs:
– 1 stick butter (½ cup)
– 1 cup water
– 1 teaspoon vanilla
– 1 cup flour
– 4 eggs
For Mom’s Celebrated Filling:
– ½ quart (2 cups) heavy cream
– 1 package (3.4 ounces) instant vanilla pudding
– ⅓ cup milk
Instructions
Prepare the Cream Puffs:
- Preheat your oven to 400°F (200°C).
- In a saucepan, bring the water, butter, and vanilla to a boil.
- Add the flour and stir constantly until the mixture leaves the sides of the pot and forms a ball.
- Remove from heat and let cool for 5 minutes.
- Beat in the eggs one at a time until the mixture is smooth and glossy.
- Drop by tablespoonfuls onto parchment-lined cookie sheets (about 8 large puffs).
- Bake for approximately 40 minutes, or until golden brown and puffed.
- Optional: After baking, poke each puff with a toothpick and return them to the oven with the door slightly open to cool. This helps prevent deflating.
Prepare the Filling:
- In a blender or mixing bowl, beat the heavy cream, instant vanilla pudding, and milk until thick and fluffy.
Assemble the Cream Puffs:
- Let the baked puffs cool completely.
- Slice each puff in half horizontally.
- Pipe or scoop the filling into the bottom half of each puff, then replace the top.
- Dust with powdered sugar or drizzle with melted chocolate for an extra touch.
Tips for Perfect Cream Puffs
- Pâte à Choux Consistency:
– The dough should be smooth and glossy after adding the eggs. If it’s too thick, add a splash of water or milk to loosen it.
- Piping the Dough:
– For uniform puffs, use a piping bag with a round tip or a zip-top bag with the corner snipped off.
- Baking Tips:
– Avoid opening the oven door during baking, as this can cause the puffs to collapse.
– Bake until the puffs are golden brown and sound hollow when tapped.
- Preventing Deflation:
– Poking a small hole in each puff after baking and letting them cool in the oven (with the door slightly open) helps release steam and prevents deflation.
- Filling Tips:
– Chill the filling for 15-20 minutes before assembling to make it easier to pipe.
– Use a piping bag with a star tip for a decorative touch.
Variations
- Chocolate Cream Puffs:
– Add 2 tablespoons cocoa powder to the flour when making the pâte à choux.
– Fill with chocolate pudding or chocolate whipped cream.
- Lemon Cream Puffs:
– Add zest of 1 lemon to the pâte à choux dough.
– Fill with lemon curd or lemon-flavored whipped cream.
- Coffee Cream Puffs:
– Add 1 teaspoon instant espresso powder to the pâte à choux dough.
– Fill with coffee-flavored whipped cream or mocha pudding.
- Fruit-Filled Cream Puffs:
– Add fresh berries (like strawberries, raspberries, or blueberries) to the filling or serve them on the side.
- Savory Cream Puffs:
– Omit the sugar and vanilla from the pâte à choux.
– Fill with chicken salad, cheese filling, or herbed cream cheese.
- Matcha Cream Puffs:
– Add 1-2 tablespoons matcha powder to the pâte à choux dough.
– Fill with matcha-flavored whipped cream.
- Caramel Cream Puffs:
– Drizzle the assembled puffs with caramel sauce and sprinkle with sea salt.
How to Store
- Unfilled Cream Puffs:
– Store in an airtight container at room temperature for up to 2 days.
– For longer storage, freeze the unfilled puffs in a freezer-safe bag for up to 1 month. Thaw at room temperature before filling.
- Filled Cream Puffs:
– Store in an airtight container in the fridge for up to 2 days. The filling may soften the puffs over time, so it’s best to fill them just before serving.
- Filling:
– Store any leftover filling in an airtight container in the fridge for up to 3 days.
Serving Suggestions
– Dust with powdered sugar or drizzle with melted chocolate for a classic finish.
– Serve with a side of fresh fruit or fruit compote for a refreshing contrast.
– Pair with a cup of coffee, tea, or hot chocolate for a delightful treat.
This Cream Puffs with Mom’s Celebrated Filling recipe is sure to impress! Let me know if you’d like more tips or variations. 😊🍰