Description
Delicate clouds of pastry heaven, Aunt Pat’s Cream Puffs whisper sweet memories of family gatherings. Delightful pillows of choux pastry cradle luscious cream, promising pure bliss with each heavenly bite you savor.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 cup water
- 1 cup all-purpose flour
- 1/2 cup butter (1 stick or 113 grams)
- 2 cups milk, warmed
- 4 egg yolks, beaten
- 1 pint (473 milliliters) heavy cream
Dry Ingredients:
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups confectioners’ sugar
Flavoring Ingredients:
- 3 teaspoons vanilla
- 2/3 cup granulated sugar
Instructions
- Preheat the oven to 400°F (375°F for dark pans). Prepare a muffin tin with light grease to prevent sticking.
- In a saucepan, combine water and butter, bringing to a rolling boil. Swiftly incorporate flour, stirring vigorously until the mixture forms a cohesive ball.
- Remove the pan from heat. Introduce eggs one at a time, beating thoroughly after each addition until the mixture becomes smooth and glossy.
- Continue mixing for an additional 10-15 seconds to ensure proper consistency. Carefully spoon the dough into prepared muffin cups.
- Bake for 25-35 minutes until shells turn a rich golden brown. Once done, leave the shells in the turned-off oven with the door slightly ajar for 20 minutes to dry out.
- For the custard, blend sugar, flour, and salt in a saucepan. Gradually add warm milk, cooking until the mixture thickens and becomes bubbly.
- Temper egg yolks by whisking half the hot mixture into them. Return the entire mixture to the pan, cooking while continuously whisking until it bubbles.
- Remove from heat and stir in vanilla. Allow the custard to cool completely.
- Carefully slice the tops off the cooled shells and gently hollow out the interiors. Dust shells with powdered sugar.
- Fill the shells with prepared custard and crown with a dollop of whipped cream. Replace the tops and refrigerate for 4 hours before serving.
Notes
- Ensure water and butter are fully boiling before adding flour to create a perfect dough consistency and prevent lumps.
- Let shells cool completely in the oven with the door open to prevent collapsing and maintain their crisp exterior.
- Use room temperature eggs for smoother integration into the choux pastry dough, creating a more uniform texture.
- Chill custard thoroughly before filling to prevent soggy shells and maintain the cream puffs’ structural integrity.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg