Cream Puffs

Here’s a classic cream puff recipe, including the pâte à choux dough and a rich pastry cream filling:

Cream Puffs Recipe

Ingredients:

For the Pâte à Choux:

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

For the Pastry Cream 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
• 2 tablespoons unsalted butter

Optional:

• Powdered sugar for dusting

Instructions:

1. Make the Pâte à Choux:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Once the mixture is boiling, 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.
4. Remove from heat and let cool for about 5 minutes.
5. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a large round tip (or you can use a spoon). Pipe or spoon mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until the puffs are golden brown and sound hollow when tapped.
8. Turn off the oven and let the puffs cool in the oven with the door slightly ajar for about 10 minutes. Then transfer to a wire rack to cool completely.

2. Make the Pastry Cream Filling:

1. In a medium saucepan, heat the milk over medium heat until it just starts to simmer. Remove from heat.
2. In a separate bowl, whisk together the sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
5. Once it starts boiling, cook for 1 more minute, then remove from heat.
6. Stir in the vanilla extract and butter until the butter is melted and the mixture is smooth.
7. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate until completely chilled.

3. Assemble the Cream Puffs:

1. Once the puffs and pastry cream are completely cooled, slice the top third off each puff.
2. Fill each puff with a generous amount of pastry cream using a piping bag or spoon.
3. Replace the tops and dust with powdered sugar if desired.

Enjoy your homemade cream puffs!