Delicate and airy cream puffs filled with rich pastry cream, perfect for any occasion.
Preparation time
30min
Cooking time
25min
Ingredients
12 Servings
- 130 g all-purpose flour
- 30 g cornstarch
- 4 egg yolks
- 4 eggs
- 480 ml milk
- 1 pinch salt
- 100 g sugar
- 115 g unsalted butter
- 1 tsp vanilla extract
- 240 ml water
Directions
Step 1
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Step 2
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Step 3
Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
Step 4
Add eggs one at a time, beating well after each addition until the dough is smooth and shiny.
Step 5
Spoon or pipe small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 6
Bake for 20-25 minutes, or until the puffs are golden brown. Do not open the oven during baking.
Step 7
Remove from oven and let cool completely on a wire rack.
Step 8
For the pastry cream, heat milk in a saucepan until just boiling. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
Step 9
Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
Step 10
Remove from heat and stir in vanilla extract. Let the pastry cream cool completely in the refrigerator.
Step 11
To assemble, cut the top third off each puff and fill the bottom with pastry cream. Replace the tops and dust with powdered sugar if desired.