Ingredients
Equipment
Method
Cream Filling Preparation
- In a mixing bowl, combine the milk, heavy cream, granulated sugar, and a split vanilla bean over medium heat until sugar is dissolved.
- In another bowl, whisk together the egg yolks, cornstarch, and salt until smooth.
- Gradually add the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the pot and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in softened butter.
- Let the pastry cream cool before transferring to a piping bag.
Choux Pastry Preparation
- Preheat your oven to 425°F (220°C).
- In a saucepan, combine water, butter, and salt; bring to a boil.
- Add all-purpose flour at once, stirring vigorously until the mixture pulls away from the sides of the pan.
- Remove from heat and add eggs one at a time, mixing until smooth after each addition.
- Spoon or pipe the choux pastry onto a baking sheet and bake for 25 minutes or until puffed and golden.
Assembling the Cream Puffs
- Once the puffs are baked and cooled, use a sharp knife to make a small hole in the bottom of each puff.
- Fill each with the prepared pastry cream using the piping bag.
- Dust with powdered sugar before serving.
Nutrition
Notes
Feel free to customize the filling by adding flavors like chocolate or hazelnut, and enjoy these versatile pastries for any occasion.