Cream Puffs (In-depth Guide to Pate a Choux and Pastry Cream)

Ingredients

• 242 g Whole Milk (for pastry cream)
• 242 g Heavy Cream (for pastry cream)
• 100 g Granulated Sugar (for pastry cream)
• 0.5 bean Vanilla Bean (split lengthwise, seeds scraped; optional substitute: 1 tsp vanilla extract)
• 2 Large Eggs (for pastry cream)
• 32 g Cornstarch (for pastry cream; gives smooth texture)
• 1 Tbsp Grand Marnier (optional, adds orange flavor)
• 42 g Unsalted Butter (cold, cut into 3 pieces; for pastry cream)
• 1 pinch Salt (enhances pastry cream flavor)
• 120 g Whole Milk (for choux dough)
• 120 g Water (for choux dough)
• 1 tsp Kosher Salt (Diamond Crystal preferred)
• 1 tsp Granulated Sugar (for choux dough)
• 113 g Unsalted Butter (1 stick, cut into 8 chunks; for choux dough)
• 142 g Bread Flour (key to crisp choux; sifted)
• 230 g Large Eggs (about 4‑5 eggs, weighed for accuracy)
• 230 g Heavy Cream (for diplomat cream (whipped))
• 60 g Crème Fraîche (adds tang to diplomat cream)
• 113 g Heavy Cream (for chocolate glaze)
• 113 g Dark Chocolate (60% cacao, chips preferred)
• 25 g Light Corn Syrup (prevents glaze from hardening)

Instructions

1. Measure and Heat Pastry Cream Base

   Place a 2‑quart saucepan on the scale, add 242 g whole milk, 242 g heavy cream, 100 g granulated sugar, the scraped seeds of half a vanilla bean (or 1 tsp vanilla extract), and stir.

   Time: PT5M

   Temperature: Medium‑low heat

2. Whisk Eggs and Cornstarch

   In a small bowl whisk together 2 large eggs and 32 g cornstarch until completely smooth with no lumps.

   Time: PT2M

3. Temper Eggs into Hot Milk

   When the milk mixture just begins to simmer, remove the vanilla bean pod. Slowly ladle a small amount of the hot milk into the egg‑cornstarch mixture while whisking constantly, then pour the tempered mixture back into the saucepan.

   Time: PT2M

4. Bring Pastry Cream to a Boil and Cook

   Place the saucepan back on medium heat, whisk constantly. Once the mixture reaches a full boil, set a timer for 1 minute and continue whisking vigorously.

   Time: PT3M

   Temperature: Medium heat

5. Finish Pastry Cream

   Remove the pan from heat. Stir in 1 Tbsp Grand Marnier (optional), a pinch of salt, and 3 Tbsp cold unsalted butter cut into pieces until fully melted and incorporated.

   Time: PT2M

6. Cool and Chill Pastry Cream

   Line a quarter‑sheet pan with heat‑resistant plastic wrap, pour the cream in, spread evenly, cover with another piece of plastic, and chill on a rack for 30 minutes, then refrigerate until completely cold (about 3 hours or overnight).

   Time: PT30M

7. Preheat Oven and Prepare Baking Sheets

   Preheat the oven to 350°F (177°C) with one rack in the upper third and one in the lower third. Line two half‑sheet pans with parchment paper.

   Time: PT10M

   Temperature: 350°F

8. Combine Choux Liquids and Butter

   In a clean saucepan combine 120 g whole milk, 120 g water, 1 tsp kosher salt, 1 tsp granulated sugar, and the 113 g stick of butter cut into chunks. Heat over medium until the butter melts and the mixture reaches a full boil.

   Time: PT5M

   Temperature: Medium heat

9. Incorporate Flour and Cook Dough

   Remove the pot from heat and dump in 142 g sifted bread flour. Stir vigorously with a spatula until a smooth, homogeneous dough forms. Return the pot to medium heat and cook, stirring constantly, for 5 minutes until the dough forms a thin skin on the bottom and makes a quiet sizzling sound.

   Time: PT7M

   Temperature: Medium heat

10. Cool Dough Slightly

    Transfer the hot dough to the mixer bowl, let it sit for 5 minutes to cool slightly.

    Time: PT5M

11. Incorporate Eggs

    Fit the hand mixer with the paddle attachment. On low speed, add about a quarter of the 230 g of eggs, letting the dough absorb before adding more. Continue adding eggs in batches, waiting for the mixture to become smooth each time. Once all eggs are incorporated, increase speed to medium for a few seconds to achieve a glossy, V‑shaped dough that hangs from the beater but does not drip.

    Time: PT5M

12. Pipe Cream Puffs

    Fit a 16‑inch pastry bag with an Ateco 864 French star tip, cut the bag to size, and load the dough. Pipe 15‑gram rounds onto the parchment‑lined sheets, spacing them evenly and staggering rows. Spray the tops lightly with water using a spray bottle.

    Time: PT10M

13. Bake and Dry Puffs

    Place one sheet on the top rack and one on the bottom rack. Bake for 30 minutes without opening the door. After the timer ends, quickly check color; puffs should be golden brown and feel hard when squeezed. Turn off the oven, remove the water pans, and leave the puffs inside for an additional 10 minutes to dry out.

    Time: PT40M

    Temperature: 350°F

14. Prepare Diplomat Cream

    In a chilled bowl, whisk 230 g heavy cream on low, then increase to high until foamy. Add 60 g crème fraîche and continue whipping to stiff peaks. Gently fold in the chilled pastry cream (about one‑third at a time) with a spatula until fully incorporated and smooth.

    Time: PT10M

15. Fill Cream Puffs

    Transfer the diplomat cream to a clean pastry bag fitted with an Ateco 804 tip. Insert the tip into the bottom of each puff (poke a small hole with a skewer first) and squeeze firmly until the puff feels fully filled. Use a paper towel to tidy any excess on the bottom.

    Time: PT10M

16. Make Chocolate Glaze

    Heat 113 g heavy cream to a boil (microwave or saucepan). Remove from heat and stir in 113 g dark chocolate chips until smooth. Whisk in 25 g light corn syrup until fully incorporated.

    Time: PT4M

17. Glaze and Chill Puffs

    Dip each filled puff into the chocolate glaze, allowing excess to drip off. Place glazed puffs on a rack. Refrigerate for 30 minutes to set the glaze.

    Time: PT15M

Nutrition Facts

Calories

95

Protein

2 g

Carbohydrates

12 g

Fat

5 g

Fiber

0.5 g