Ingredients
Equipment
Instructions
Prepare the Vanilla Pastry Cream
- In a medium bowl, vigorously whisk the egg yolks, sugar, and cornstarch until pale yellow and completely smooth.
- Heat milk in a saucepan until simmering. Slowly stream half the hot milk into the egg mixture while whisking constantly. Pour the entire mixture back into the saucepan.
- Cook over medium heat, whisking constantly until it becomes a thick, glossy pudding. Remove from heat, stir in butter and vanilla. Cover with plastic wrap touching the surface and chill for 3 hours.
Prepare and Bake the Choux Pastry
- Preheat oven to 400°F (200°C). In a saucepan, bring water, milk, butter, sugar, and salt to a rolling boil over medium-high heat.
- Remove from heat, dump in flour all at once, and stir vigorously. Return to medium-low heat and cook for 1-2 minutes until a thin film forms on the bottom of the pan.
- Transfer dough to a stand mixer. Cool for 5 minutes. Beat in eggs one at a time until the batter is smooth, glossy, and forms a 'V' shape falling from the paddle.
- Pipe 2-inch mounds onto a parchment-lined baking sheet. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 325°F (160°C) and bake 15-20 more minutes until golden-brown and cracked.
- Remove from oven, immediately pierce the side of each shell with a toothpick to let steam escape, and cool completely.
Assemble the Cream Puffs
- Slice each cooled pastry shell in half horizontally. Pipe a thick, generous swirl of chilled vanilla pastry cream onto the bottom half.
- Place the top half of the choux pastry gently over the cream. Generously dust with a fine layer of powdered sugar before serving.
Notes
Tip 1. Never open the oven door during the first 25 minutes of baking, or the choux pastry will deflate.
Tip 2. Ensure your pastry cream is completely cold and firmly set before piping to achieve a high mound.
Tip 2. Ensure your pastry cream is completely cold and firmly set before piping to achieve a high mound.
