Description
Delight in these classic French cream puffs filled with a luscious homemade vanilla cream. Light and airy choux pastry shells encase a rich, velvety vanilla custard that makes for an elegant dessert perfect for any occasion.
Ingredients
Scale
Choux Pastry
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Vanilla 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
- 2 teaspoons vanilla extract
For Garnish
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Choux Pastry Dough: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a medium saucepan, combine the butter, water, and salt. Bring the mixture to a boil over medium heat.
- Add Flour: Quickly add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1–2 minutes. Remove from heat and allow it to cool for 5 minutes.
- Incorporate Eggs: Beat in the eggs one at a time, fully incorporating each before adding the next. Continue until the dough is smooth, glossy, and slightly sticky.
- Shape and Bake: Transfer the dough to a piping bag fitted with a large round tip, or use a spoon to drop 2-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20–25 minutes or until the puffs are golden and fully puffed.
- Cool the Pastry: Remove the cream puffs from the oven and transfer them to a wire rack to cool completely.
- Make the Vanilla Cream Filling: In a saucepan, whisk together the sugar, cornstarch, salt, and egg yolks. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, about 5–7 minutes.
- Finish the Cream: Remove from heat and stir in the unsalted butter and vanilla extract until fully combined. Transfer the cream to a bowl and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled.
- Assemble the Cream Puffs: Once the puffs and filling have cooled, slice each cream puff horizontally using a sharp knife. Fill the bottom halves with the vanilla cream using a spoon or piping bag. Replace the tops and dust with powdered sugar if desired.
- Serve: Serve the cream puffs chilled or at room temperature, enjoying their delicate textures and creamy filling.
Notes
- You can prepare the pastry and the vanilla cream filling a day ahead and assemble the cream puffs just before serving to save time.
- For a chocolate variation, drizzle melted chocolate over the filled cream puffs or incorporate cocoa powder into the cream filling.
- Ensure that the pastry is completely cooled before slicing to avoid deflating the light, airy shells.
- Use fresh eggs and high-quality vanilla extract for the best flavor in the filling.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
