Cream Puff Dreams

Alrighty, buckle up folks, ’cause we’re diving into a little piece of heaven known as “Cream Puff Dreams”! This dessert is what happens when clouds decide they want to be dessert. Think light, airy puffs stuffed with whipped dreams. Why should you try it? Well, if eating a pillow of sweet fluff doesn’t sound magical, I don’t know what does.

Picture this: it’s Sunday afternoon, the movie we didn’t really want to watch plays in the background, and these puffs are just… there. My husband has claimed them as his official comfort food. Can’t blame him, these babies have seen us through movie nights, birthdays, and even that one time my baking attempt was… let’s just say it didn’t go as planned. But this recipe? It’s never let us down.

Why You’ll Love This Cream Puff Dreams

1. Because it sounds fancy and kinda makes you feel like a pro chef, even when you spill flour everywhere.
2. You’ve been dreaming about something sweet that isn’t gonna stick on your waistline immediately (okay maybe a little, sorry!).
3. Filling options are endless, and wildly customizable based on what you’re craving (or what’s left in your fridge).

How to Make It

Alright, let’s get cracking! You’re gonna want to start by bringing a pot of water and butter to boil—yes together, go figure. Once that buttery goodness has melted, you dump in the flour all at once and stir like a mad scientist until it comes together. Don’t fret if it looks like a lump of dough, you’re on the right track! Now let it chill for a sec.

Mix in eggs, one at a time, pretending you’re a culinary genius. The dough should be smooth and glossy enough to make you grin like a kid. Scoop or pipe those bougie blobs onto a baking sheet and pop them in the oven.

In the meantime, fight your instincts to eat the cream filling straight out of the bowl. You can load ‘em up once they’re cool. Ta-da!

Ingredient Notes

– Butter: Does it make everything better? Yes. Yes, it does. Melts into the dough like a dream.
– Flour: Always leaves a mess on my counter but never complains.
– Eggs: Vital for that fluffy texture; skip at your own risk (don’t though).
– Cream: Because what’s a cream puff without some swell creamy centers?
– Sugar: Sweet as your first summer crush. Cut back if you must, but it’s kinda the whole purpose, right?

Recipe Steps

1. Boil water and butter until melted.
2. Stir in flour all at once.
3. Cool the dough then add eggs one by one.
4. Shape onto baking sheet.
5. Bake until golden.
6. Cool before filling with cream.

What to Serve It With

**Tips & Mistakes**: Try not eating them all at once, or at least wait until they cool. Trust me.

**Storage Tips**: Okay, so you’ve got leftovers? Store them in a box in the fridge—they tend to get a little soggy but totally edible. And who hasn’t eaten random desserts cold for breakfast?

Variations and Substitutions

Okay, so you’ve gotten creative or your pantry gave you lemons. Try swapping butter for margarine if you’re in a pinch (dare I say, not the worst), honey instead of sugar when you want that gloopy goodness, and go wild with fillings: Nutella, whipped coffee, you name it.

**Frequently Asked Questions**

Cream Puff Dreams

A light and airy cream puff filled with rich vanilla custard, perfect for any dessert table.

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Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup water
• ▢ 0.5 cup unsalted butter cut into pieces
• ▢ 1 cup all-purpose flour
• ▢ 4 each large eggs at room temperature
• ▢ 2 cups whole milk
• ▢ 0.75 cup granulated sugar divided
• ▢ 4 tablespoons cornstarch
• ▢ 4 each egg yolks
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup heavy cream for whipping

Instructions

Preparation Steps

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a medium saucepan, combine water and butter. Bring to a boil over medium heat.
• Remove from heat and stir in flour all at once until the mixture forms a ball and pulls away from the sides.
• Transfer dough to a mixing bowl. Beat in eggs one at a time until smooth and glossy.
• Spoon or pipe dough onto the prepared baking sheet in 2-inch mounds.
• Bake for 20-25 minutes or until puffed and golden. Remove and cool completely on wire racks.
• For the custard filling, heat milk and half of the sugar until almost boiling.
• In a separate bowl, whisk egg yolks, remaining sugar, and cornstarch until pale. Slowly pour hot milk into egg mixture, whisking constantly.
• Return mixture to saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract.
• Chill custard until cool. Whip heavy cream until stiff peaks form and fold into custard.
• Cut puffs in half and fill with the custard cream. Serve chilled.

Notes

For best results, fill cream puffs just before serving to keep them crisp.