Cream Puffs with Pastry Cream (Printable Version)
Airy choux pastry shells filled with silky custard cream - a classic French dessert that impresses with delicate textures and rich flavors.
# What You'll Need:
→ Choux Pastry
01 -
120ml water
02 -
60g unsalted butter
03 -
75g all-purpose flour
04 -
3 large eggs
→ Pastry Cream
05 -
500ml whole milk
06 -
4 egg yolks
07 -
100g granulated sugar
08 -
30g cornstarch
09 -
30g unsalted butter
10 -
5ml vanilla extract
# Steps To Follow:
01 -
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
02 -
In a saucepan, heat water and butter over medium heat until butter melts completely. Bring to a gentle boil, then remove from heat. Add flour all at once and stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan, creating a panade.
03 -
Allow the dough to cool slightly, then beat in eggs one at a time, mixing thoroughly after each addition. The final dough should be smooth, shiny, and thick but pipeable.
04 -
Transfer dough to a piping bag or use two spoons to drop small mounds onto the prepared baking sheet, leaving space between each for expansion.
05 -
Bake for 20-25 minutes until golden and well-risen. Keep the oven door closed during the first 15 minutes to prevent collapse. Once baked, transfer to a wire rack to cool completely.
06 -
For the pastry cream, heat milk in a saucepan over medium heat until steaming but not boiling. Remove from heat.
07 -
In a bowl, whisk egg yolks with sugar until pale and creamy. Add cornstarch and mix until smooth.
08 -
Slowly pour hot milk into egg mixture while whisking constantly to prevent curdling. Return mixture to saucepan and cook over medium heat, stirring continuously until cream thickens to pudding consistency.
09 -
Remove from heat, stir in butter and vanilla until fully incorporated. Cool to room temperature, then refrigerate until set.
10 -
Once puffs are completely cooled, slice them horizontally in half or create a small hole in the bottom for filling.
11 -
Using a piping bag, generously fill each puff with the chilled pastry cream.
# Notes and Tips:
01 -
Do not open the oven during the first 15 minutes of baking or the puffs may collapse.
02 -
The pastry cream can be flavored with chocolate, coffee, lemon zest, or almond extract instead of vanilla.
03 -
Always cool puffs completely before filling to prevent the cream from melting.
04 -
For best results, fill puffs shortly before serving to maintain their texture.