Pastry Filled with a Creamy Vanilla
- Prep Time: 30 minutes
- Cook Time: 15-30 minutes
- Total Time: 45 minutes
- Category: Pastry
- Method: Baking
- Cuisine: French, European, and American
Description
???? Mom’s Famous Vanilla Cream Puffs: Irresistibly Fluffy and Creamy! ????????✨
Indulge in the nostalgic flavors of Mom’s Famous Cream Puffs. These delectable treats feature light and airy choux pastry filled with a creamy vanilla custard. It’s a dessert that will transport you back to your childhood and leave you craving for more! ????????????✨
Ingredients
• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• Powdered sugar, for dusting
Instructions
1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2 In a saucepan, bring the water and butter to a boil. Once the butter has melted, reduce the heat to low and add the flour. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3 Remove the mixture from heat and let it cool for a minute.
4 Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
5 Drop spoonfuls of the dough onto the prepared baking sheet, leaving enough space between them.
6 Bake in the preheated oven for 25-30 minutes or until the puffs are golden brown and puffed up.
7 Remove from the oven and let them cool completely on a wire rack.
8 In a saucepan, whisk together the milk, granulated sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
9 Remove from heat and stir in the vanilla extract. Let the custard cool.
10 Cut the cream puffs in half horizontally and fill each puff generously with the cooled custard.
11 Dust the filled cream puffs with powdered sugar for a finishing touch.
Notes
#CreamPuffs #DessertDelight #HomemadeGoodness #SweetTreats #FamilyRecipes #MemorableFlavors
