Cream Puffs

Mom’s Famous Cream Puffs

Ingredients:

For the Choux Pastry:

1 stick (½ cup) butter

1 cup water

1 teaspoon vanilla extract

1 cup all-purpose flour

¼ teaspoon salt

4 large eggs

For the Cream Filling:

2 cups heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

For Dusting:

Powdered sugar (optional)

Instructions:

Step 1: Make the Choux Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a saucepan over medium heat, bring butter, water, and vanilla to a boil.

3. Reduce heat to low, add flour and salt all at once, and stir quickly with a wooden spoon until the dough pulls away from the sides of the pan (about 1-2 minutes).

4. Remove from heat and let it cool for 5 minutes.

5. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.

Step 2: Bake the Puffs

1. Drop spoonfuls (or pipe) of dough onto the prepared baking sheet, about 2 inches apart.

2. Bake for 30-35 minutes, until golden brown and puffed. Do NOT open the oven while baking.

3. Remove from oven and poke a small hole in each puff to release steam. Let cool completely.

Step 3: Make the Cream Filling

1. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Slice cooled cream puffs in half and fill them with the whipped cream using a spoon or piping bag.

Step 4: Serve

Dust with powdered sugar for an elegant touch. Enjoy!