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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/cream-puffs-with-rich-pastry-cream-and-fluffy-choux-pastry-recipe/