Mom’s Famous Cream Puffs
These light, hollow choux pastry shells are filled with a luscious, whipped vanilla pudding cream and dusted with powdered sugar. Using standard pantry staples, this crowd-pleasing recipe yields 16 individual cream puffs.
Ingredients
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Choux Pastry Shells:
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1 stick (8 tbsp / 115 g) unsalted butter
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1 cup (240 ml) water
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1 tsp vanilla extract
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1 cup (120 g) all-purpose flour
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4 large eggs
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Mom’s Famous Vanilla Cream Filling:
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1 pint (2 cups / 480 ml) heavy whipping cream
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1 package (3.4 oz / 96 g) instant vanilla pudding mix
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$\frac{1}{3}$ cup (80 ml) milk
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Garnish:
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Powdered sugar, for dusting
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Step-by-Step Baking Instructions
1.Boil Wet Ingredients :Melt butter and activate liquid base.
In a medium saucepan, combine 1 stick of butter, 1 cup of water, and 1 tsp vanilla extract. Bring the mixture to a rolling boil over medium-high heat.
2.Add Flour & Cook Choux :Form the roux dough ball.
Add 1 cup of flour all at once. Stir constantly with a wooden spoon until the dough pulls away from the sides of the pan and forms a cohesive ball (about 1 to 2 minutes). Remove from heat and allow to cool slightly so the eggs won’t scramble.
3.Beat in Eggs :Emulsify for a smooth, glossy pastry paste.
Add the 4 eggs one at a time, beating vigorously after each addition until the dough becomes completely smooth, glossy, and well incorporated.
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