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To truly appreciate cream puffs, it’s essential to understand their history and cultural significance across various cuisines. The choux pastry, or pâte à choux, originated in France during the Renaissance and has since become a staple in many dessert repertoires around the world. This versatile pastry is the foundation of many beloved treats, including éclairs, profiteroles, and, of course, cream puffs.

Mom’s Famous Cream Puffs

Discover the joy of baking with Mom’s Famous Cream Puffs! These delightful treats are not just desserts; they bring back sweet memories of family gatherings. Light and airy choux pastry filled with luscious whipped cream creates a perfect indulgence for any occasion. Easy enough for beginners, this recipe combines simple ingredients for a delicious outcome. Bake your way to nostalgia today! #CreamPuffs #BakingJoy #HomemadeTreats #NostalgicDesserts #FamilyRecipes #DessertLovers
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Ingredients
  

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

1 teaspoon vanilla extract

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract (for whipped cream)

Chocolate glaze (optional)

Instructions
 

Prepare the Pastry: In a medium saucepan, combine the water and butter. Heat over medium until the butter is melted, then bring the mixture to a boil.

    Remove from heat and quickly stir in the flour and salt until the mixture forms a ball. Return the saucepan to low heat and cook for about 1-2 minutes to dry slightly.

      Add Eggs: Transfer the mixture to a large mixing bowl. Allow it to cool for about 5 minutes. Add one egg at a time, mixing well after each addition until the dough is smooth and glossy. Mix in the teaspoon of vanilla extract.

        Pipe the Puffs: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper. Using a piping bag or a spoon, drop or pipe dough onto the prepared baking sheets into 1.5-inch wide rounds, leaving space between each puff.

          Bake: Bake in the preheated oven for 20-25 minutes, or until they are golden brown and puffed. Avoid opening the oven during baking.

            Cool: Remove from the oven and let cool completely on a wire rack.

              Make the Filling: In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

                Assemble the Cream Puffs: Once the pastry shells are cool, carefully slice them in half and fill the bottom half with whipped cream. Replace the top half. If desired, drizzle with chocolate glaze or sprinkle with powdered sugar.

                  Serve: Enjoy your delicious cream puffs immediately, or refrigerate for later.

                    Prep Time: 25 minutes | Total Time: 1 hour | Servings: 12-15 cream puffs