Description
Delicious cream puffs filled with a silky vanilla cream, perfect for any occasion.
Ingredients
Scale
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- Powdered sugar for dusting
- Optional: Chocolate ganache or whipped cream
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat.
- Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Cook for an additional 1-2 minutes to dry the dough slightly. Remove from heat.
- Let the dough cool for 5 minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip (or use a spoon). Pipe mounds onto the prepared baking sheets, spacing them 2 inches apart. Smooth the tops with a wet finger.
- Bake for 20-25 minutes until puffed and golden brown. Do not open the oven door during the first 20 minutes. Once done, turn off the oven, crack the door, and let the puffs cool inside for 10 minutes. Transfer to a wire rack to cool completely.
- In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
- In a separate bowl, whisk together sugar, cornstarch, and salt. Add the egg yolks and whisk until smooth and pale yellow.
- Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly (this tempers the eggs).
- Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles for 1 minute.
- Remove from heat and stir in the vanilla extract and butter until smooth. Strain through a fine-mesh sieve into a clean bowl.
- Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely cold, at least 2 hours.
- Once the puffs and filling are completely cool, use a sharp knife to slice off the top third of each puff or poke a small hole in the bottom.
- Fill a piping bag fitted with a small round tip with the chilled cream. Pipe the filling into the center of each puff until full.
- Replace the tops (if sliced) or leave as is. Dust generously with powdered sugar just before serving.
- For an extra touch, drizzle with chocolate ganache or top with a dollop of whipped cream.
Notes
- Ensure the dough is cool enough before adding the eggs to avoid scrambling.
- For best results, use a kitchen scale for measuring ingredients.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg