Cream puffs are elegant, versatile, and I always make them fresh because the store-bought versions are just not the same for me. Freshly made cream puffs are the only way to enjoy them.
They are easy to make at home and I began making them at a young age after my mom taught me how – thank you mom! The crisp exterior and the eggy soft center are comforting and there is nothing else like it… and I crave them. I make these often for dinner guests and fill them with pastry cream (vanilla custard), Chantilly cream, or vanilla ice cream. A simple dusting of confectioners’ sugar makes a perfect presentation. Chocolate ganache, or just chocolate sauce, drizzled over the top is luxurious.
You can easily make these smaller or larger depending on how you want to serve them. One of my favorite presentations is to make a cream puff ring. I spoon or pipe the dough in a circle with each mound touching. After baking, and cooling, I very carefully slice and lift off the top. I then add the filling, replace the top, dust with confectioners’ sugar, and sprinkled fresh blueberries and raspberries around the ring and in the center.
Once you make these at home, you will never consider purchasing pre-made ones from the grocery store.
Enjoy!
INGREDIENTS
Cream Puffs
1 cup all-purpose flour
1 tsp. sugar
1/2 tsp. salt
1/2 cup unsalted butter – cut into pieces
1 cup water
4 large eggs – room temperature (this is particularly important)
Vanilla Cream Custard Filling
2 (3.4 ounce) packages instant vanilla pudding mix
1 tsp. vanilla
2 cups heavy cream
1 cup milk