MOMS FAMOUS CREAM PUFFS RECIPE

MOMS FAMOUS CREAM PUFFS RECIPE

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A Timeless Treat, Straight from the Kitchen

Ingredients:

For the Cream Puff Pastry:

  • 1 cup water
  • 1 stick (4 ounces) unsalted butter, cut into pieces
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs, lightly beaten

For the Pastry Cream:

  • 2 cups milk
  • 1/4 cup cornstarch
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter

Instructions:

Making the Cream Puff Pastry:

  1. Preheat Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Combine Wet Ingredients: In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat.
  3. Add Flour: Quickly stir in the flour all at once, reducing heat to low. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
  4. Cool Slightly: Transfer the dough to a large bowl and let it cool slightly, about 5 minutes.
  5. Add Eggs: Gradually beat in the eggs one at a time, beating well after each addition until the batter is smooth and glossy.
  6. Pipe the Puffs: Using a pastry bag fitted with a large round tip, pipe mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake: Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 15-20 minutes, or until the puffs are golden brown and puffed.
  8. Cool: Let the puffs cool completely on a wire rack.

Making the Pastry Cream:

  1. Whisk Dry Ingredients: In a medium saucepan, whisk together the cornstarch, sugar, and salt.
  2. Add Milk and Egg Yolks: Gradually whisk in the milk and egg yolks until smooth.
  3. Cook: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
  4. Add Flavorings: Remove from heat and stir in the vanilla extract and butter.
  5. Chill: Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill until completely cooled.

Assembling the Cream Puffs:

  1. Fill the Puffs: Once the puffs are completely cool, use a pastry bag fitted with a small round tip to fill them with the chilled pastry cream.
  2. Dust with Powdered Sugar: Dust the filled puffs with powdered sugar before serving.

Tips for Perfect Cream Puffs:

  • Don’t Overmix: Overmixing the dough can result in tough puffs.
  • Don’t Open the Oven Door: Resist the urge to peek during the initial baking time, as it can cause the puffs to deflate.
  • Cool Completely: Make sure the puffs are completely cool before filling them, as hot puffs can cause the pastry cream to melt.
  • Store Properly: Store filled cream puffs in the refrigerator for up to 2 days.

Enjoy these classic treats with a cup of tea or coffee!

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