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Aunt Pat handed this cream puff idea down to us, snagging it years ago from a local newspaper that called it "Ingrid's Austrian Cream Puffs." You get crisp shells baked fresh, then stuff 'em with homemade custard and a cloud of whipped cream. They're showy but not tough to pull off. Everybody grabs seconds when you bring these out.
Beloved Family Classic
These puffs from Aunt Pat show how straightforward stuff can turn into something amazing. Tender, buttery shells hold a creamy custard, while the whipped cream on top keeps it all light. You’ve got options here—switch things up, make them ahead, whatever works for your party or just a laid-back afternoon treat.
Must-Have Ingredients List
- Shells Mix: 4 large eggs (room temp, about 70°F/21°C), 1 cup water (not warm, not cold), ½ cup butter (chopped, unsalted), 1 cup flour (sifted well)
- Custard Layer: 2 cups whole milk (full-fat, 3.5%), 4 egg yolks (beaten till pale), ⅓ cup flour (triple-sifted for smoothness), 2 teaspoons vanilla extract, ¾ cup fine white sugar, ½ teaspoon salt
- Whipped Cream Stuff: 1 teaspoon vanilla (real kind), 1 pint heavy cream (chilled, 36-40% fat), granulated sugar (start with 2 tablespoons and taste), powdered sugar for dusting (ultra-fine works best)
Irresistible Austrian Puffs
- Finishing Touches
- When shells are completely cool (shoot for under 70°F/21°C), split them sideways. Heap in custard, throw on a big spoonful of whipped cream, then cap them and sprinkle with powdered sugar just before you put them out.
- Whipping Up The Cream
- Chill your bowl and beaters first. Pour in cream, start slow (about 2-3 minutes), then crank it higher. Tip in sugar and vanilla once it thickens a bit. Whip until it’s stiff and holds up on its own (4-5 minutes max).
- Custard Magic
- Whisk yolks in a bowl till light yellow (give it 3 minutes). Mix flour, sugar, and salt in a pot, then slowly pour in the milk. Cook over medium till it bubbles (about 170°F/77°C), whisking nonstop. Let it bubble for a minute. Slowly add some hot mix to eggs, then put it all back in the pot. Heat to 180°F/82°C, add vanilla, then chill it down.
- Shell Mastery
- Heat your oven to 400°F (200°C). Skip greasing the muffin tin. Boil water and butter fully. Toss in flour, stir like crazy on low heat till you get a smooth dough ball. Beat eggs in one at a time so it goes shiny. Drop into muffin cups. Bake 25-35 minutes ’til they're deep golden and sound hollow if you tap 'em.
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Pro Tips You’ll Love
Let the shells dry out totally in the oven so they don't sink. Muffin tins get you uniform treats; a baking sheet brings a homemade look. Whip up the custard a day early and chill it, so you can put these together in a snap when guests come over.
Common Questions
- → How come my cream puffs fell flat?
Your puffs probably deflated because you cracked the oven open or pulled them out before they were done. Keep the oven closed, let them go all the way, then turn the oven off and let them chill inside for 15 minutes to stay puffy.
- → Is it possible to prep these ahead?
Yep, bake the shells a day before and stash them in a sealed container. Don’t fill them till you’re about to eat so the shells don’t go soft.
- → What's the best way to keep leftover puffs?
Toss the filled ones in the fridge and use in two days. Got empty shells? Freeze ’em up to a month, then crisp them up in the oven when you want to use them.
- → Why does my dough end up super runny?
Try adding your eggs one by one and mix till smooth every time. You want the dough to be thick enough to hold up when you spoon or pipe it.
- → Can I mix up the filling?
Absolutely! Go wild with chocolate pudding, thick pastry cream, or just straight whipped cream. Just make sure whatever you pick isn’t too runny, so it stays put inside.