Classic Cream Puffs with Vanilla Pastry Cream
By Felix Grant
Prep
40 min
Cook
35 min
Total
75 min
Servings
12
Level
Medium
Pure vanilla extract adds classic vanilla flavor to cream puffs filled with pastry cream. I make and serve cream puffs when I want choux pastry shells and pastry cream filling. I include vanilla extract in the pastry cream recipe and omit other flavorings. I dust finished, filled pastry shells with confectioners' sugar before serving.
I make the pastry cream and chill it until set before piping. When piping, I heat the milk just to the point of partial boiling but not fully. Temper the eggs constantly to avoid curdling and cook the custard to the thickness of pudding, plus 60 seconds. Straining the custard through a fine-mesh sieve can help catch lumps, and placing a sheet of plastic wrap directly on the surface of the custard can prevent a skin from forming.
Cook the flour mixture to the consistency of pasta dough (that is, so there is a thin film of dough left in the pan after cooking) and let it stand for 2 minutes before adding eggs. I use a large round tip to create 2-inch-wide mounds on the pasta sheet and my finger dipped in water to flatten the tops of the mounds. Add the eggs, one at a time, until they are completely blended into the flour mixture. The finished dough should not slip out of the bag.
After chilling the shells, whisk the pastry cream smooth. Pipe the chilled pastry cream into the bottom shells with a large star tip. Top the shells with the upper shells. Do not press down on the edges where the lower and upper shells meet. I like the appearance of separated edges and don't think they will be pressed down by the upper shells.
Reasons to make this
- Whole milk gives the pastry cream a dairy taste. Filled pastries maintain their piped shape.
- Pure vanilla extract will add a consistent flavor to the filling without adding other flavors that may compete for attention.
- Four eggs turn a starch paste into choux dough that bakes into empty pastry shells.
- A little granulated sugar helps color the shell and sweetens the dough.
- Powdered sugar is the final finish. The recipe calls for 2 tablespoons of powdered sugar in total.
- The ingredients are mostly common foods that can usually be found in a pantry and whole milk and eggs.
Ingredients
- •½ cup water (120 ml)
- •½ cup unsalted butter (113 g, cut into pieces)
- •1 teaspoon granulated sugar (4 g)
- •¼ teaspoon salt (1.5 g)
- •1 cup all-purpose flour (120 g)
- •4 large eggs
- •2 cups whole milk (480 ml)
- •½ cup granulated sugar (100 g)
- •¼ cup cornstarch (28 g)
- •4 large egg yolks
- •2 tablespoons unsalted butter (28 g, softened)
- •2 teaspoons vanilla extract (10 ml)
- •2 tablespoons powdered sugar (16 g, for dusting)
Instructions
- 1
Heat the whole milk in a medium saucepan over medium heat until it just starts to simmer around the edges.
- 2
Whisk the 1/2 cup granulated sugar, cornstarch, and egg yolks in a separate medium bowl until pale yellow and smooth.
- 3
Slowly whisk about half of the hot milk into the egg yolk mixture.
- 4
Pour the tempered egg mixture back into the saucepan with the remaining milk.
- 5
Cook over medium heat, whisking constantly and scraping the bottom and corners, until the pastry cream thickens significantly.
- 6
After the cream bubbles, whisk for another 60 seconds.
- 7
Remove the saucepan from the heat and stir in the softened butter and vanilla extract.
- 8
Strain the pastry cream through a fine-mesh sieve into a clean bowl.
- 9
Press plastic wrap directly onto the surface of the pastry cream.
- 10
Refrigerate for at least 4 hours, or until completely cold and firm.
- 11
Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
- 12
Combine the water, 1/2 cup butter, 1 teaspoon granulated sugar, and salt in a medium saucepan.
- 13
Bring the mixture to a rolling boil over medium-high heat.
- 14
Remove the pan from the heat and add all the flour at once.
- 15
Stir vigorously with a wooden spoon or spatula until a rough dough forms.
- 16
Return the pan to low heat and stir constantly for 1-2 minutes, until a thin film forms on the bottom and the dough becomes a smooth ball.
- 17
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment.
- 18
Beat on low speed for 2 minutes to cool the dough.
- 19
Add the eggs one at a time with the mixer on low, fully incorporating each egg before adding the next.
- 20
Transfer the smooth, thick, glossy choux pastry to a piping bag fitted with a large round tip.
- 21
Pipe 2-inch (5 cm) mounds onto the prepared baking sheets, spacing them about 3 inches (7.5 cm) apart.
- 22
Smooth any peaks with a wet fingertip.
- 23
Bake for 15 minutes at 400°F (200°C) without opening the oven door.
- 24
Reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes, until the shells are deep golden brown, light, and hollow-sounding.
- 25
Poke a small hole in the side or bottom of each shell with a small sharp knife.
- 26
Cool the shells completely on a wire rack.
- 27
Whisk the chilled pastry cream vigorously until smooth.
- 28
Transfer the pastry cream to a piping bag fitted with a large star tip.
- 29
Slice the cooled shells in half horizontally with a serrated knife.
- 30
Pipe the vanilla pastry cream onto the bottom half of each shell.
- 31
Set the top half of each shell gently over the filling.
- 32
Dust the tops lightly with powdered sugar through a fine-mesh sieve just before serving.
FAQ
Nutrition (per serving)
Calories
250
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