Famous Cream Puffs

There is something magical about biting into a perfectly made cream puff. The way the crisp, airy choux pastry gives way to the rich, creamy filling is a sensory experience like no other. This recipe for famous cream puffs captures that magic, bringing a touch of classic French patisserie into your own kitchen.

Ingredients:

For the choux pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the pastry cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the chocolate glaze:

• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream

Instructions:

1. Prepare the choux pastry:
   1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
   2. In a medium saucepan, combine the water, butter, and salt over medium heat. Bring to a boil.
   3. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
   4. Remove from heat and let cool for 5 minutes.
   5. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
   6. Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart.
   7. Bake for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until the puffs are golden brown and crisp. Let cool completely on a wire rack.
2. Make the pastry cream:
   1. In a medium saucepan, heat the milk until it just begins to simmer.
   2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
   3. Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
   4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
   5. Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.
3. Assemble the cream puffs:
   1. Once the pastry puffs are completely cool, cut them in half horizontally.
   2. Fill the bottom halves with the chilled pastry cream and replace the tops.
4. Prepare the chocolate glaze:
   1. In a small saucepan, heat the heavy cream until it just begins to simmer.
   2. Remove from heat and add the chopped chocolate. Let sit for a minute, then stir until smooth.
   3. Drizzle the chocolate glaze over the filled cream puffs.