Table of Contents


For the Pastry:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs

For the Custard Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 teaspoons vanilla extract

For the Chocolate Ganache:

  • 1/2 cup heavy cream
  • 1/2 cup semisweet or bittersweet chocolate chips
  • 1 tablespoon unsalted butter


For the Pastry:

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a saucepan over medium heat, combine water and butter. Bring to a boil.
  3. Reduce the heat to low and add flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
  4. Remove the saucepan from heat and let it cool for a couple of minutes.
  5. Add eggs, one at a time, beating well after each addition. Continue beating until the dough is smooth.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each.
  7. Bake for 15 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes or until golden brown and puffed.
  8. Remove from the oven and let the pastry shells cool completely.

For the Custard Filling:

  1. In a saucepan, heat the milk over medium heat until it just begins to simmer.
  2. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until well combined.
  3. Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
  4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
  5. Remove from heat and stir in vanilla extract.
  6. Transfer the custard to a bowl, cover with plastic wrap, and chill in the refrigerator until cold.

For the Chocolate Ganache:

  1. In a small saucepan, heat the heavy cream until it just begins to simmer.
  2. Remove from heat and add chocolate chips and butter. Stir until smooth.


  1. Cut the cooled pastry shells in half horizontally.
  2. Spoon or pipe the chilled custard into the bottom half of each pastry shell.
  3. Place the top halves back on the filled pastries.
  4. Drizzle or dip each cream puff in the chocolate ganache.
  5. Allow the chocolate to set, and then serve your Mom’s Famous Cream Puffs!

By Admin

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