The BEST Cream Puffs Recipe

Ingredients

• 2 cup whole milk (for pastry cream)
• 0.5 cup granulated sugar (for pastry cream)
• 4 egg yolks (large, for pastry cream)
• 0.25 cup cornstarch (for pastry cream)
• 2 tbsp unsalted butter (cold, for pastry cream)
• 1 tsp vanilla extract (for pastry cream)
• 0.5 cup water (for choux pastry)
• 0.5 cup whole milk (for choux pastry)
• 0.5 cup unsalted butter (cut into pieces, for choux pastry)
• 1 tsp granulated sugar (for choux pastry)
• 0.25 tsp salt (for choux pastry)
• 1 cup all-purpose flour (for choux pastry)
• 4 eggs (large, room temperature, for choux pastry)
• powdered sugar (for dusting)

Steps

1. 1

   Prepare the pastry cream: In a medium saucepan, bring 2 cups of milk to a simmer over medium heat.

2. 2

   In a medium bowl, whisk together 1/2 cup sugar, 4 egg yolks, and 1/4 cup cornstarch until smooth and pale.

3. 3

   Slowly temper the hot milk into the egg mixture by whisking in a small amount at a time. Once combined, return the entire mixture to the saucepan.

4. 4

   Cook over medium heat, whisking constantly, until the mixture thickens and large bubbles pop on the surface. Remove from heat and whisk in 2 tablespoons of cold butter and 1 teaspoon of vanilla extract.

5. 5

   Transfer the pastry cream to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until completely cold, at least 2 hours.

6. 6

   Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.

7. 7

   Make the choux pastry: In a medium saucepan, combine 1/2 cup water, 1/2 cup milk, 1/2 cup butter, 1 teaspoon sugar, and 1/4 teaspoon salt. Bring to a rolling boil over medium-high heat.

8. 8

   Add 1 cup of flour all at once and stir vigorously with a wooden spoon until the flour is fully incorporated and the dough forms a ball that pulls away from the sides of the pan. Continue to cook and stir for 1-2 minutes to cook off excess moisture; a thin film should form on the bottom of the pan.

9. 9

   Transfer the dough to a stand mixer fitted with a paddle attachment (or use a bowl and hand mixer). Beat on low speed for 1-2 minutes to cool the dough slightly.

10. 10

    Add the 4 eggs one at a time, beating well after each addition until fully incorporated. The final dough should be smooth, shiny, and fall slowly from the paddle in a 'V' shape.

11. 11

    Transfer the dough to a piping bag fitted with a large round tip. Pipe 2-inch mounds onto the prepared baking sheets, spaced 2 inches apart. Use a damp finger to smooth down any peaks.

12. 12

    Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 10-15 minutes until the shells are golden brown and firm to the touch. Do not open the oven door during the first 20 minutes.

13. 13

    Remove from the oven and immediately prick the side of each shell with a toothpick or small knife to let steam escape. Let the shells cool completely on a wire rack.

14. 14

    To assemble: Whisk the chilled pastry cream to loosen it. Either slice the top third off each shell and spoon/pipe in the cream, or use a small piping tip to fill the shells through the bottom.

15. 15

    Dust the filled cream puffs with powdered sugar just before serving.

Notes

For the best results, ensure your eggs for the choux pastry are at room temperature. If the pastry cream is too firm after chilling, whisk it vigorously or briefly use a hand mixer to restore its silky texture. Filled cream puffs are best served the day they are made, but unfilled shells can be stored in an airtight container for 2 days or frozen for up to a month.

Nutrition per serving

• dessert
• baking
• French
• cream puffs
• choux pastry
• pastry cream
• vegetarian