Mom’s Irresistible Cream Puffs

Ah, cream puffs! I love that you’re asking for a homemade recipe. They’re light, fluffy, and the perfect balance of sweetness and creaminess. Here’s a recipe that might just be mom-level irresistible:

Mom’s Irresistible Cream Puffs

Ingredients:

For the Choux Pastry:

1 cup water
1/2 cup unsalted butter (cut into pieces)
1 cup all-purpose flour
1/4 tsp salt
4 large eggs (room temperature)
1 tsp vanilla extract (optional)

For the Cream Filling:

1 cup heavy cream
1/2 cup powdered sugar (adjust to taste)
1 tsp vanilla extract
1/2 cup mascarpone cheese (optional for extra richness)

For Garnish (optional):

Powdered sugar (for dusting)
Chocolate ganache (if you’re feeling fancy!)

Instructions:

1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

2. Prepare the Choux Pastry:

In a medium saucepan, combine the water and butter. Heat over medium heat until the butter is completely melted.
Add the flour and salt all at once, stirring vigorously with a wooden spoon. Keep stirring until the dough pulls away from the sides of the pan and forms a smooth ball (about 1–2 minutes).
Remove the pan from the heat and let it cool slightly for 2–3 minutes.
Add the eggs one at a time, stirring after each addition until fully incorporated. The dough should be smooth and shiny. If using, add vanilla extract.
Transfer the dough to a piping bag or a Ziploc bag with the tip cut off. Pipe small rounds (about 1 inch in diameter) onto the prepared baking sheets, spacing them about 2 inches apart.

3. Bake the Pastry:

Bake the puffs for 15 minutes at 400°F (200°C). Then, lower the temperature to 350°F (175°C) and continue to bake for an additional 20–25 minutes, until golden and puffed up. Do not open the oven door during the baking process, as it could cause them to collapse.
Remove from the oven and allow them to cool completely on a wire rack.

4. Make the Cream Filling:

In a large mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form. You can also add vanilla extract and mascarpone cheese at this point for extra creaminess and flavor.
Once the puffs are cooled, use a sharp knife to cut a small slit in the side of each puff. Alternatively, you can pipe the filling into the center using a piping bag.

5. Assemble the Cream Puffs:

Fill each puff with the whipped cream mixture. If you’re feeling extra, dip the tops of the puffs in melted chocolate or dust with powdered sugar for a beautiful finish.

6. Serve & Enjoy:

Serve them immediately, or refrigerate them in an airtight container for up to 2 days. These are best eaten fresh but still delicious the next day!

Pro Tips:

Make sure your eggs are room temperature before adding them to the dough. This helps them incorporate better.
If you want a more decadent filling, you can mix in some whipped cream cheese or even a little lemon zest for extra flavor.
If you’re going for a really classic look, a little drizzle of chocolate ganache on top adds that extra touch!