Perfect Cream Puffs – A Delightful Homemade Treat!
Whether you’re hosting a fancy brunch, celebrating a special occasion, or simply craving a delicious dessert, these cream puffs will never let you down. With a golden, airy choux pastry and a luscious pastry cream or whipped cream filling, they’re an impressive yet easy-to-make dessert. Even if you’re new to baking cream puffs, this recipe is foolproof and will have you coming back for more once you experience the magic of making them!
Kitchen Equipment Needed:
- Baking sheet
- Parchment paper
- Saucepan
- Wooden spoon
- Mixing bowls
- Whisk
- Pastry bag with a plain tip
- Cooling rack
Ingredients:
Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
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
Directions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Choux Pastry:
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Remove from heat and stir in the flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides.
Return to low heat and cook for 2 minutes, stirring continuously to slightly dry the dough.
Transfer the dough to a mixing bowl. Let cool for a few minutes before adding eggs one at a time, beating well after each. The dough should be smooth and glossy.
3. Shape and Bake:
Spoon the dough into a pastry bag fitted with a plain tip. Pipe 1 1/2-inch mounds onto the baking sheet, spacing them 2 inches apart.
Dip your finger in water to smooth out any peaks. Bake for 20-25 minutes, until golden and light. Avoid opening the oven during baking.
Turn off the oven, leave the door slightly ajar, and let the puffs sit for 10 minutes to dry. Cool completely on a rack.
4. Make the Pastry Cream:
In a saucepan, bring the milk and half the sugar to a simmer.
In a bowl, whisk the remaining sugar, cornstarch, salt, and egg yolks until smooth.
Slowly whisk in the hot milk mixture. Return to the saucepan and cook, whisking constantly, until thickened and boiling.
Remove from heat, stir in vanilla and butter until smooth. Cool with plastic wrap directly on the surface.
5. Fill the Cream Puffs:
Once the puffs are cool, cut them in half.
Fill the bottoms with pastry cream and replace the tops. Dust with powdered sugar if desired and serve immediately.
Enjoy the delightful combination of light, airy pastry and rich, creamy filling—these cream puffs are sure to steal the show at any event!