The magic of cream puffs lies in their light, airy shells, which offer a delicate crunch as you bite into them, followed by the rich, velvety smoothness of the pastry cream that fills your mouth with a burst of sweetness. The choux pastry, though simple in its ingredients, requires just the right technique to puff up into golden, hollow spheres that perfectly cradle the luscious filling. The combination of the crisp outer shell and the creamy, luxurious center is nothing short of divine, making these famous cream puffs a treat that’s perfect for any occasion. Each bite is a delightful contrast of textures and flavors that dance on your palate, leaving you craving just one more.
Ingredients:
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup confectioners’ sugar
- Optional: 1/2 cup semi-sweet chocolate chips for a chocolate drizzle
Instructions:
1. Prepare the Choux Pastry:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Boil Water and Butter: In a medium saucepan over medium heat, combine the water, butter, and salt. Stir until the butter has melted and the mixture comes to a rolling boil.
- Add Flour: Remove the saucepan from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
- Incorporate Eggs: Let the mixture cool for 5 minutes, then add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy.
- Pipe the Dough: Transfer the dough into a piping bag fitted with a large round tip. Pipe small mounds of dough onto the prepared baking sheet, leaving about 2 inches of space between each.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cream puffs are golden brown and puffed up. Do not open the oven door while baking, as this may cause the puffs to collapse.
- Cool: Once baked, remove the puffs from the oven and let them cool completely on a wire rack.
2. Prepare the Pastry Cream Filling:
- Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil.
- Mix Sugar, Cornstarch, and Egg Yolks: In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth.
- Temper the Egg Mixture: Gradually add a small amount of the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Slowly pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
- Thicken the Cream: Continue to cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Once it reaches a boil, cook for an additional 1-2 minutes to ensure the cornstarch is fully activated.
- Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely chilled, about 2 hours.
3. Assemble the Cream Puffs:
- Fill the Puffs: Once the cream puffs have cooled and the pastry cream is chilled, cut the tops off the puffs or make a small hole in the bottom. Fill a piping bag with the chilled pastry cream and pipe it into each puff.
- Dust with Sugar: Lightly dust the filled cream puffs with confectioners’ sugar. For an extra touch, melt the chocolate chips in a microwave-safe bowl in 30-second increments until smooth. Drizzle the melted chocolate over the top of the cream puffs.
- Serve: Serve immediately, or refrigerate for up to 4 hours. Best enjoyed the same day they are made!
