MOM’S FAMOUS CREAM PUFFS!!!

Whipped Cream Option:
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Pastry Cream Option:
- Follow your favorite pastry cream recipe (or see tips below).

Preheat your oven to 425°F (220°C) . Line a baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, combine the water , butter , salt , and sugar (if using). Heat over medium heat until the butter is completely melted and the mixture comes to a boil.
Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon or spatula until the dough forms a ball and pulls away from the sides of the pan.
Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly, to dry it out slightly. This step helps create a crisp shell.
Transfer the dough to a mixing bowl and let it cool for 5 minutes.
Add the eggs , one at a time, beating well after each addition. The dough may look curdled at first, but keep mixing—it will come together into a smooth, glossy batter. The dough should be thick but pipeable.

Transfer the dough to a piping bag fitted with a large round tip (or use a zip-top bag with the corner snipped off).
Pipe small mounds of dough (about 1–1.5 inches wide) onto the prepared baking sheet, spacing them about 2 inches apart.
Use a wet fingertip to smooth out any peaks on the dough mounds—this ensures even baking and prevents burnt tips.

Bake in the preheated oven for 15 minutes .
Reduce the oven temperature to 375°F (190°C) and bake for an additional 10–15 minutes , or until the puffs are golden brown and feel hollow when tapped.
Turn off the oven, crack the door slightly, and let the puffs sit in the warm oven for 5 minutes to dry out further.
Transfer the puffs to a wire rack and let them cool completely.

Whipped Cream Option:
1. In a large mixing bowl, beat the heavy whipping cream , powdered sugar , and vanilla extract with a hand mixer or stand mixer until stiff peaks form.
Pastry Cream Option:
1. Use your favorite pastry cream recipe or follow these quick steps:
  - Whisk together 2 cups milk, 1/2 cup sugar, 1/4 cup cornstarch, and 4 egg yolks in a saucepan. Cook over medium heat, whisking constantly, until thickened.
  - Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract. Chill completely before using.

Once the puffs are cool, slice them in half horizontally or poke a small hole in the bottom to pipe the filling inside.
Fill each puff generously with whipped cream or pastry cream using a piping bag.
Replace the tops of the puffs and dust with powdered sugar or drizzle with melted chocolate , caramel , or ganache .

Add Flavor: Infuse the pastry cream with vanilla beans, almond extract, or citrus zest for extra depth.
Make Ahead: Bake the cream puff shells up to 1 day in advance and store them in an airtight container. Fill them just before serving to keep them crisp.
Freeze the Shells: Unfilled cream puff shells freeze beautifully for up to 3 months. Thaw at room temperature before filling.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
Presentation Tip: Drizzle melted chocolate, caramel, or ganache over the tops for an elegant touch.

Light and Airy: The choux pastry creates a perfectly crisp, hollow shell.
Rich and Creamy: Whether filled with whipped cream or pastry cream, every bite is decadent.
Customizable: Top them with powdered sugar, chocolate, caramel, or fruit for endless variations.
Perfect for Any Occasion: From birthdays to holidays, these cream puffs are always a showstopper.
Nostalgic Comfort: They bring back memories of mom’s kitchen while being simple enough to make yourself.

Enjoy.