This is how my mom makes the cream puffs. They are fluffy and delicious and so much fun to make.
1 cupwater 100 g unsalted butter, cut into small pieces 1/4 teaspoonsalt 1 cup flour 4 large eggs
100 g unsalted butter (1 stick)
100 g margarine (1 stick)
2 vanilla sugar
2 vanilla pudding
4 cups milk
(sugar if needed)
Preheat oven at 425F.
In a heavy saucepan over medium-high heat, combine the water and butter. Bring mixture to a full rolling boil. When the butter is melted, remove pan from heat an add the flour. Mix well until smooth.Reduce heat to medium and return pan to heat. Continue stirring until the mixture leaves the sides of the pan and forms a ball.
Remove from heat and transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly.At medium speed, add in the eggs, one at a time. Mix until eggs are completely absorbed before adding another one.
The dough should be soft and a little sticky, but be able to hold its shape.
Using 2 tablespoon scoop the dough on a tray lined with ungreased parchement paper. Take dough with one spoon and push it onto the tray with the other spoon. Place mounds about 2 inches apart.
Bake for about 20-25 minutes, until golden brown. After baking is finished, turn off the oven, crack the door open and let stand in the oven for about an hour. This prevents them from sagging!
Remove from the oven and let puffs cool completely on the baking sheet on a wire rack before filling.
To prepare the filling:
Mix the vanilla sugar with pudding mixture and add 1 cup of milk. Bring the rest of the milk to a boil and add the pudding mixture to the boiling milk. Using a wisk stir vigurously until the vanilla pudding is smooth and thick.(if the pudding is sweet you don't have to add extra sugar). Let it cool.
Turn mixer on lowest speed and whip the butter and the margarine until fluffy. Gradually add the vanilla pudding.
Cut the puffs in half and fill with the cream. Sprinkle with vanilla sugar or powdered sugar.