It sounds like you’re interested in a recipe for cream puffs! While I don’t have your mom’s specific recipe, I can certainly provide you with a basic cream puff recipe that you can use as a starting point. You can always customize it to make it your own.
Ingredients:
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter over medium heat. Bring to a boil.
- Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the saucepan from the heat and let it cool for a couple of minutes.
- Add the eggs, one at a time, beating well after each addition. Continue beating until the mixture is smooth and shiny.
- Using a pastry bag or two spoons, drop mounds of dough onto the prepared baking sheet, leaving space between each for expansion.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for an additional 25-30 minutes or until the puffs are golden brown and crisp. Do not open the oven door during the first 15 minutes to avoid deflating the puffs.
- While the puffs are baking, prepare the filling. Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Once the cream puffs are done baking, allow them to cool completely on a wire rack.
- When the puffs are cooled, cut them in half horizontally and fill each with a generous dollop of whipped cream.
- Replace the tops and dust with powdered sugar if desired.
Enjoy your homemade cream puffs! Feel free to get creative and add your own touches, just like your mom does with her famous recipe.
