Mom's Famous Cream Puffs

Ingredients

For the pastry (choux):

2 sticks unsalted butter (8 tablespoons)

1 cup water

1 cup all-purpose flour

4 large eggs

1/4 teaspoon salt

For the filling:

2 cups heavy whipping cream

1/4 cup powdered sugar (adjust to taste)

1 teaspoon vanilla extract

Optional topping:

Powdered sugar for dusting
Chocolate ganache or melted chocolate (for drizzling)

Instructions

Make the pastry shells:

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

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

3. Once the butter is melted and mixture is boiling, add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides (about 1–2 minutes).

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

5. Add eggs one at a time, beating well after each addition. The dough will be thick, glossy, and smooth.

6. Drop dough by rounded tablespoons (or use a piping bag) onto the prepared baking sheet, spacing about 2 inches apart.

7. Bake for 25–30 minutes or until golden brown and puffed. Do not open the oven while baking.
8. Once baked, remove from oven and immediately poke a small hole in each puff to release steam. Let cool completely on a wire rack.

Make the cream filling:

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

2. Refrigerate until ready to use.
Assemble the cream puffs:

1. Slice each puff in half horizontally or cut a slit in the side.

2. Fill with whipped cream using a spoon or piping bag.

3. Replace tops and dust with powdered sugar or drizzle with chocolate if desired.