Mom’s Famous Cream Puffs

Light, airy, and filled with dreamy vanilla cream — the kind of dessert everyone remembers and asks for again

 Ingredients

For the Cream Puff Shells (Choux Pastry)

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• ¼ tsp salt

For the Cream Filling

• 1 cup heavy whipping cream (cold)
• ½ cup powdered sugar
• 1 tsp vanilla extract

Optional:

• Chocolate sauce or powdered sugar for topping

Instructions

 Make the Choux Pastry

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. In a saucepan, bring water + butter + salt to a boil.
3. Reduce heat to low and add flour all at once, stirring fast until the dough pulls away from the pan and forms a ball.
4. Remove from heat and let cool 5 minutes.
5. Add eggs one at a time, mixing well after each until smooth and glossy.

 Bake

1. Spoon or pipe dough onto the baking sheet (small mounds).
2. Bake 25–30 minutes until puffed and golden.
3. Turn off oven, crack the door slightly, and let them dry 10 minutes (this keeps them crisp).
4. Cool completely.

 Make the Cream Filling

1. Whip cold heavy cream until soft peaks.
2. Add powdered sugar and vanilla.
3. Whip until fluffy and smooth.

 Assemble

• Slice puffs in half or poke a hole and pipe cream inside.
• Dust with powdered sugar or drizzle chocolate sauce.

 Serving Tips

• Best served the same day
• Chill filled puffs 20 minutes before serving for extra yum
• Perfect for parties, Eid treats, or family gatherings