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My Aunt Pat's Cream Puffs are truly famous with my family and everyone I've ever made them for. The recipe is simple yet refined, combining light, airy shells with a rich custard filling and sweetened whipped cream. Perfect for desserts, these cream puffs are a showstopper for any gathering.
Classic French Pastry Made Easy
Aunt Pat's Cream Puffs are a delightful combination of airy, golden shells, creamy custard, and fluffy whipped cream. These treats are versatile, timeless, and can be prepared ahead of time for ultimate convenience. Their elegance makes them perfect for any occasion.
Complete Ingredient List Required
- All-Purpose Flour: 1⅓ cups total, divided between shells (1 cup, sifted for lightness) and custard (⅓ cup, for proper thickening), stored in a cool, dry place
- Butter: ½ cup (1 stick), unsalted, room temperature but still cool to touch (65°F/18°C), cut into ½-inch cubes
- Eggs: 4 whole large eggs for shells (room temperature, 68°F/20°C) plus 4 egg yolks for custard (fresh, bright orange color)
- Milk: 2 cups whole milk, warmed to 110°F/43°C for custard smoothness
- Heavy Cream: 1 pint (2 cups), cold (40°F/4°C) for optimal whipping volume
- Sugars: ¾ cup granulated for custard, ⅔ cup for whipped cream, 1½ cups confectioners' for finishing
- Vanilla: 3 teaspoons pure extract total, clear and fragrant
- Salt: ½ teaspoon fine sea salt for flavor enhancement
Master Perfect Cream Puffs
- Prepare Your Workspace
- Preheat oven to 400°F (200°C) or 375°F (190°C) for dark non-stick pans. Position rack in center. Prepare muffin tin with butter or cooking spray. Gather all ingredients measured and ready at proper temperatures.
- Create Pâte à Choux Dough
- Bring water (212°F/100°C) and butter to rolling boil in heavy saucepan. Add flour all at once, stirring vigorously with wooden spoon until mixture forms smooth ball (165°F/74°C internal temperature). Remove from heat, cool 5 minutes to 140°F/60°C.
- Incorporate Eggs Properly
- Beat in eggs one at a time, ensuring each is fully incorporated before adding next. Dough should be glossy and pipe-able, falling in "V" shape when lifted. Test by drawing finger through - should leave clean line.
- Perfect Shell Formation
- Fill muffin cups ⅔ full (about 3 tablespoons each). Bake 25-35 minutes until deep golden brown and hollow-sounding when tapped (internal temperature 200°F/93°C). Don't open oven during first 20 minutes.
- Master the Custard
- Cook sugar-flour mixture with warm milk until bubbling and thickened (185°F/85°C). Temper yolks by adding ¼ cup hot mixture, then return to pan. Cook until bubbling again (185°F/85°C), stirring constantly. Cool completely (40°F/4°C).
- Final Assembly
- Cut tops at widest point. Remove any moist interior. Pipe or spoon custard into bottoms, top with whipped cream peaks. Dip tops in powdered sugar, place decoratively. Chill 4 hours minimum at 40°F/4°C.
Essential Professional Baking Tips
Ensure the dough is mixed by hand to avoid overworking. Use good quality vanilla for custard flavor. For best results, chill assembled puffs overnight for enhanced texture and taste. The muffin tin method ensures perfect shapes but baking on a sheet works too.
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Creative Serving Suggestions
For an extra touch, drizzle finished cream puffs with melted chocolate or caramel. For a summery twist, serve filled with ice cream instead of custard. These adaptable pastries are sure to impress!
Frequently Asked Questions
- → Why do you recommend making the dough by hand instead of using a mixer?
Hand mixing prevents overworking the dough which can create too many air holes and stop the shells from rising properly. The texture stays just right when mixed by hand.
- → Can I make these cream puffs ahead of time?
Yes, you can make them a day ahead. They actually taste better on the second and third day. Just store them loosely covered in the fridge for best results.
- → Why do we bake the shells in a muffin tin?
The muffin tin helps create a uniform shape that's perfect for holding the filling. It's a clever trick that makes assembly easier and neater.
- → Why is it important not to cover the puffs in the fridge?
Covering them can make the powdered sugar coating dissolve. Keep them uncovered while chilling to maintain that pretty, professional-looking finish.
- → What's the secret to getting the shells to puff up properly?
Make sure to cook them until golden brown and crisp, even a minute longer than you think. This prevents collapse and creates the perfect hollow center for filling.