Vanilla Cream Puffs with Pastry Cream

Ingredients

• 1.5 cups Whole Milk (whole milk, room temperature)
• 0.5 cups Heavy Cream (cold, for custard and whipped cream)
• 1 piece Vanilla Bean (split and seeds scraped; optional: 1 tbsp vanilla extract)
• 0.67 cups Granulated Sugar (approximately 133 g)
• 0.25 teaspoons Salt (fine sea salt)
• 0.25 cups Cornstarch (about 30 g, for thickening)
• 6 pieces Egg Yolks (separated from whites, room temperature)
• 1 tablespoon Unsalted Butter (softened, for custard)
• 1 cup Water (cold)
• 1 cup All-Purpose Flour (120 g, sifted)
• 0.5 cup Unsalted Butter (cut into tablespoon pieces, room temperature)
• 1.5 tablespoons Granulated Sugar (about 18 g, for dough)
• 0.5 teaspoons Salt (fine sea salt)
• 3 pieces Eggs (large, room temperature)
• 1 cup Heavy Cream (cold, for whipping)
• 2 tablespoons Powdered Sugar (for dusting)

Instructions

1. Prepare Pastry Cream Base

   Combine 1½ cups whole milk, ½ cup heavy cream and the vanilla seeds (or extract) in a medium pot. Heat over medium‑high, stirring occasionally, until just boiling.

   Time: PT5M

2. Mix Sugar, Cornstarch, Salt, and Egg Yolks

   In a separate bowl whisk together 2/3 cup granulated sugar, ¼ cup cornstarch, ¼ tsp salt and 6 egg yolks until smooth and pale.

   Time: PT3M

3. Temper Egg Mixture

   Slowly drizzle about ½ cup of the hot milk into the egg‑yolk mixture while whisking constantly, then whisk the tempered mixture back into the pot.

   Time: PT2M

4. Cook Custard

   Return the pot to medium‑high heat. Whisk continuously until the mixture thickens, coats the back of a spoon and reaches a ribbon stage (about 5‑7 minutes).

   Time: PT7M

5. Add Butter and Finish Custard

   Whisk in 1 tbsp softened unsalted butter until fully melted and the custard is silky. Then strain through a fine‑mesh sieve into a clean bowl.

   Time: PT1M

6. Chill Pastry Cream

   Cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours or overnight until firm.

   Time: PT2H

7. Make Choux Dough – Boil Liquid

   In a second medium heavy pot combine 1 cup water, 1½ tbsp sugar, ½ tsp salt and ½ cup butter cut into tablespoon pieces. Bring to a rolling boil.

   Time: PT5M

8. Incorporate Flour

   Remove pot from heat. Add 1 cup all‑purpose flour all at once and stir vigorously until the dough forms a smooth ball that pulls away from the sides.

   Time: PT2M

9. Cook Dough

   Return the pot to medium heat and cook the dough for 30 seconds, then another minute, stirring constantly. The dough will dry slightly and become a bit firmer.

   Time: PT1M30S

10. Cool Slightly

    Let the dough sit for about 2 minutes to cool so it doesn’t scramble the eggs.

    Time: PT2M

11. Add Eggs

    Transfer the dough to the stand mixer bowl. Add 3 large eggs one at a time, mixing on medium‑low for 2‑3 minutes after each addition until the batter is smooth, glossy and falls slowly from the paddle.

    Time: PT3M

12. Pipe Choux Puffs

    Fit a piping bag with an open star tip. Pipe 2‑inch diameter, 1‑inch high mounds onto parchment‑lined baking sheets, spacing about 2 inches apart.

    Time: PT10M

13. First Bake

    Bake in a pre‑heated 425°F oven for 20 minutes, or until the puffs are puffed, golden and firm to the touch.

    Time: PT20M

    Temperature: 425°F

14. Steam Release & Second Bake

    Remove the tray, poke a small hole on the side of each puff to let steam escape, then return to the oven at 425°F for an additional 3 minutes to dry the interior.

    Time: PT3M

    Temperature: 425°F

15. Cool Puffs

    Transfer the baked puffs to a wire rack and let them cool completely (about 15 minutes).

    Time: PT15M

16. Whip Cream

    In a chilled bowl, whip 1 cup heavy cream to soft peaks (about 5 minutes).

    Time: PT5M

17. Fold Whipped Cream into Pastry Cream

    Gently fold the whipped cream into the chilled pastry cream until fully incorporated and no streaks remain.

    Time: PT5M

18. Fill Puffs

    Transfer the lightened pastry cream to a piping bag. Pipe a generous amount into each puff (or split the puff and pipe, then re‑join).

    Time: PT10M

19. Finish and Serve

    Dust the filled puffs with powdered sugar and serve within a few hours.

    Time: PT2M

Nutrition Facts

Calories

255

Protein

4 g

Carbohydrates

28 g

Fat

13 g

Fiber

1 g