Cream Puffs with Rich Pastry Cream and Fluffy Choux Pastry Recipe

Introduction

Cream puffs are delicate pastries filled with rich, smooth pastry cream, making them a classic indulgence perfect for any occasion. This recipe guides you through making both the luscious pastry cream and the light, airy choux pastry for irresistible cream puffs.

Ingredients

• Pastry Cream:
• 1 cup (236 ml) whole milk
• 1 cup (236 ml) heavy cream
• ⅓ cup (67 g) + 3 tablespoons granulated sugar, divided
• 1 vanilla bean, split in half lengthwise
• ¼ teaspoon salt
• 5 large egg yolks, room temperature
• 3 tablespoons cornstarch
• 4 tablespoons unsalted butter, softened and cut into 4 pieces
• Choux Pastry:
• 1 cup (236 ml) water
• ½ cup (113 g) unsalted butter, cut into 8 pieces
• ¼ teaspoon salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs, room temperature
• Powdered sugar for dusting

Instructions

1. Step 1: For the pastry cream, combine the cream, milk, ⅓ cup sugar, vanilla bean, and salt in a medium saucepan. Heat over medium, stirring frequently until the sugar dissolves and the mixture simmers. Remove from heat and let cool for 10 minutes, stirring occasionally.
2. Step 2: In a separate bowl, whisk the egg yolks with 3 tablespoons sugar vigorously for about 15 seconds until the sugar begins to dissolve. Sprinkle cornstarch over the mixture and whisk until slightly thickened.
3. Step 3: Slowly drizzle about ⅓ cup of the warm cream mixture into the egg yolks, whisking constantly to temper the eggs. Gradually add the rest of the cream mixture while whisking continuously until combined.
4. Step 4: Return the combined mixture to the saucepan and cook over medium heat, whisking frequently until thickened into a smooth cream.
5. Step 5: Strain the pastry cream through a fine mesh sieve into a heatproof bowl, discarding the vanilla bean. Whisk in the butter pieces one at a time until fully melted and combined.
6. Step 6: Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Let cool at room temperature for about 30 minutes, then refrigerate for at least 2 to 4 hours.
7. Step 7: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
8. Step 8: In a saucepan, bring water, butter, and salt to a rolling boil over medium heat. Add the flour all at once, reduce heat to medium-low, and stir continuously until the dough pulls away from the pan and forms a ball.
9. Step 9: Remove from heat and let the dough cool for a few minutes. Add eggs one at a time, stirring well after each until the mixture is smooth and velvety.
10. Step 10: Transfer the dough to a piping bag and pipe mounds about 2 inches wide and 1 inch tall, spacing them 1½ inches apart. Smooth any peaks with damp fingers.
11. Step 11: Bake for 30 minutes until dry and golden brown. Remove from oven and pierce the bottom of each puff halfway with a sharp knife. Return to the oven, turn it off, and let them rest inside with the door slightly open for 10 minutes.
12. Step 12: Cool completely on the baking sheet before filling.
13. Step 13: Fill a piping bag fitted with a small tip with chilled pastry cream. Insert the tip into each cream puff and fill until cream begins to emerge from the hole.
14. Step 14: Dust the tops with powdered sugar just before serving.

Tips & Variations

• For a vanilla substitute, use 1 teaspoon pure vanilla extract added at the end if you don’t have a vanilla bean.
• Make sure eggs are at room temperature to ensure the choux pastry mixes smoothly without curdling.
• Pipe puffs smaller for bite-sized cream puffs, adjusting baking time slightly.
• Use chocolate or coffee-flavored pastry cream for a tasty variation.

Storage

Store filled cream puffs in an airtight container in the refrigerator for up to 2 to 3 days. To freeze, store unfilled puffs in a sealed bag for several weeks; thaw and fill before serving. Reheat unfilled puffs in a 350°F (175°C) oven for 5 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, pastry cream can be made up to two days in advance and stored in the refrigerator. Be sure to cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.

Why do I need to pierce the cream puffs after baking?

Piercing the puffs allows steam to escape and prevents them from becoming soggy, helping to keep the pastry crisp inside.

Cream Puffs with Rich Pastry Cream and Fluffy Choux Pastry Recipe

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4.9 from 86 reviews

Classic cream puffs feature delicate choux pastry filled with rich, smooth pastry cream, making a light and elegant dessert perfect for any occasion.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes (including chilling time)
• Yield: Approximately 12 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Pastry Cream

• 1 cup (236 ml) whole milk
• 1 cup (236 ml) heavy cream
• ⅓ cup (67 g) granulated sugar + 3 Tablespoons granulated sugar, divided
• 1 vanilla bean, split in half lengthwise
• ¼ teaspoon salt
• 5 large egg yolks, room temperature
• 3 Tablespoons cornstarch
• 4 Tablespoons unsalted butter, softened and cut into 4 pieces

Choux Pastry

• 1 cup (236 ml) water
• ½ cup (113 g) unsalted butter, cut into 8 pieces
• ¼ teaspoon salt
• 1 cup (125 g) all purpose flour
• 4 large eggs, room temperature
• Powdered sugar for dusting cream puffs

Instructions

1. Make the Pastry Cream: Combine whole milk, heavy cream, ⅓ cup sugar, vanilla bean, and salt in a heavy-bottomed saucepan over medium heat. Stir frequently until sugar dissolves and mixture reaches a simmer. Remove from heat and cool for 10 minutes, stirring occasionally.
2. Prepare Egg Mixture: In a separate bowl, whisk egg yolks and 3 tablespoons sugar vigorously for about 15 seconds until sugar begins dissolving.
3. Add Cornstarch: Sprinkle cornstarch over egg yolk mixture and whisk until combined and slightly thickened.
4. Temper Eggs: Slowly drizzle about ⅓ cup of the warm cream mixture into the egg mixture while whisking constantly to temper the eggs. Continue whisking while gradually adding the rest of the cream mixture until fully combined.
5. Cook Cream: Return mixture to saucepan over medium heat and whisk frequently until thickened.
6. Strain and Add Butter: Remove from heat and strain through a fine mesh sieve into a heatproof bowl, discarding the vanilla bean. Whisk in softened butter pieces one at a time until fully incorporated.
7. Cool Pastry Cream: Cover pastry cream surface directly with plastic wrap to prevent skin formation. Cool at room temperature about 30 minutes until near room temperature, then refrigerate at least 2-4 hours.
8. Prepare Choux Pastry: Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
9. Boil Water, Butter, and Salt: In a heavy-bottomed saucepan, bring water, butter, and salt to a rolling boil over medium heat.
10. Add Flour and Stir: Add flour all at once, reduce heat to medium-low, and stir continuously until the dough forms a ball and pulls away from pan sides.
11. Cool Dough and Add Eggs: Remove from heat, stir to cool slightly, then add eggs one at a time, stirring thoroughly after each until smooth and velvety.
12. Pipe Dough: Transfer dough to a piping bag and pipe 2-inch wide by 1-inch tall mounds spaced 1½ inches apart on prepared sheets. Dampen fingers and smooth any peaks.
13. Bake Pastry: Bake at 400°F (200°C) for 30 minutes until dry and light golden brown.
14. Vent Pastry in Oven: Remove from oven, pierce bottom center of each puff halfway with a sharp knife, return to oven turned off with door cracked open for 10 minutes to dry inside.
15. Cool Completely: Remove from oven and cool completely on baking sheet before filling.
16. Fill Cream Puffs: Fill a piping bag fitted with a small tip with chilled pastry cream. Insert tip into each puff’s hole and fill until cream starts to emerge.
17. Serve and Store: Dust cream puffs lightly with powdered sugar just before serving. Store in an airtight container refrigerated for 2-3 days or freeze for several weeks.

Notes

• Tempering eggs with warm cream mixture prevents scrambling.
• Using a vanilla bean adds natural depth of flavor to pastry cream; vanilla extract can be substituted.
• Piercing the cream puffs before turning off the oven allows moisture to escape, keeping them crisp.
• Freshly baked cream puffs are best filled just before serving to maintain texture.
• Make sure eggs are at room temperature for proper incorporation into dough.

Keywords: cream puffs, choux pastry, pastry cream, French dessert, elegant dessert