Mom’s Famous Cream Puffs

Ingredients

For the Pastry (Choux Dough):

• 1 cup water

• ½ cup unsalted butter

• 1 cup all-purpose flour

• ¼ tsp salt

• 4 large eggs

For the Filling (Vanilla Custard):

• 2 cups whole milk

• ½ cup granulated sugar

• ¼ cup cornstarch

• 4 large egg yolks

• 1 tsp vanilla extract

• 2 tbsp unsalted butter

Optional Topping:

• Powdered sugar (for dusting)

• Chocolate ganache or glaze

Instructions

Make the Pastry Shells:

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

2. In a saucepan, combine water and butter. Bring to a boil over medium heat.

3. Add flour and salt all at once, stirring vigorously until the dough pulls away from the sides and forms a ball.

4. Remove from heat. Let cool for 5 minutes.

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

6. Drop spoonfuls (or pipe mounds) of dough onto the prepared baking sheet.

7. Bake for 25–30 minutes or until golden and puffed. Do not open the oven early.

8. Cool completely, then slice tops off or poke a small hole for filling.

Prepare the Vanilla Custard Filling:

1. In a medium saucepan, heat milk over medium heat until steaming.

2. In a bowl, whisk together sugar, cornstarch, and egg yolks.

3. Slowly pour hot milk into egg mixture, whisking constantly.

4. Return the mixture to the saucepan and cook over medium heat, whisking until thickened (about 3–5 minutes).

5. Remove from heat, stir in vanilla and butter.

6. Let cool slightly, then refrigerate until cold and thick.

Assemble the Cream Puffs:

1. Fill each puff with chilled custard using a spoon or piping bag.

2. Dust with powdered sugar or drizzle with chocolate, if desired.

3. Serve immediately or refrigerate for up to 1 day.

These cream puffs are mom’s signature dessert—and once you make them, they’ll become yours too. Light, luscious, and unforgettable!