Description
Delicious homemade cream puffs filled with custard and whipped cream.
Ingredients
Scale
- 1/2 cup butter
- 1 cup water
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs (room temperature)
- 2 cups milk
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 egg yolks
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (whipped)
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large saucepan over medium high heat, add the butter, water, sugar, and salt. Bring to a boil, then reduce heat to low and add the flour. Stir constantly and vigorously using a wooden spoon until the dough pulls away from the sides of the pan. Continue to cook for an additional 1 minute to remove a little more moisture and cook the flour.
- Immediately transfer the cooked pastry dough to the bowl of a stand mixer and mix on medium speed using the paddle attachment to release some of the steam. Slowly add the eggs one at a time, letting each egg incorporate into the dough before adding the next. Continue to mix until the dough is smooth and forms a thick ribbon texture when stirred with the paddle.
- Remove from heat, then transfer the pâte à choux dough to a piping bag with a large round (or star) ½” piping tip. Pipe 1½”-2″ rounds onto your prepared baking sheet, keeping them about 2″ apart. Wet your finger and smooth out the tip on each round to ensure even baking and color.
- Bake in your preheated oven for 10 minutes, then reduce heat to 325 without opening the oven door and bake for another 15-20 minutes, or until the cream puffs are golden brown.
- Remove from the oven and transfer to a wire cooling rack to cool completely.
- In a saucepan over medium heat, add the milk, sugar, cornstarch, and salt. Bring the mixture to a boil, whisking frequently. Once it reaches a boil, whisk and cook for 1 minute, or until the mixture thickens.
- In a separate large mixing bowl, add the egg yolks and whisk. With one hand, stream about 1/3 of the hot milk mixture into the bowl while whisking constantly with the other hand. Slowly add the tempered egg mixture into the saucepan while whisking. Whisk the entire custard over medium heat until it comes to a boil.
- Remove from the heat and whisk in the butter and vanilla, stirring until the butter is melted. Transfer the hot custard to a large bowl or baking dish and cover the surface of the pudding with plastic wrap. Poke a few holes in the top of the plastic to allow steam to escape, then place in the fridge until completely cooled.
- In the bowl of a stand mixer, add the heavy cream and whip until soft peaks form. Remove the cooled custard from the fridge, giving it a couple stirs, then carefully fold in the whipped cream using a rubber spatula.
- Transfer the cream puff filling to a piping bag fitted with a small round tip. Poke a small hole on the bottom of each baked choux pastry using the end of a thermometer, a large skewer or a small paring knife. Fill each cream puff, then dust the filled cream puffs with powdered sugar before serving. Enjoy!
Notes
- Ensure the eggs are at room temperature for better incorporation.
- You can substitute vanilla extract with other flavorings if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg