Prep Time: 20minutes minutes
Cook Time: 35minutes minutes
Total Time: 1hour hour 15minutes minute
Ingredients
For the Cream Puff Shells (Choux Pastry)
- 1 cup 240 ml water
- ½ cup 115 g unsalted butter
- 1 cup 125 g all-purpose flour
- ¼ tsp salt
- 4 large eggs room temperature
For the Vanilla Cream Filling
- 2 cups 480 ml whole milk
- ½ cup 100 g granulated sugar
- ¼ cup 30 g cornstarch
- 4 large egg yolks
- 2 tbsp 28 g unsalted butter
- 1½ tsp vanilla extract
Optional Topping
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
- Make the Pastry Shells
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a rolling boil.
- Add flour and salt all at once. Stir vigorously until the dough pulls away from the sides and forms a smooth ball.
- Remove from heat. Let cool for 5 minutes.
- Beat in eggs one at a time, mixing well after each until the dough is glossy and thick.
- Scoop or pipe mounds onto the baking sheet, spacing them apart.
- Bake for 30–35 minutes, until puffed and deep golden.
- Turn off oven, crack the door slightly, and let shells dry for 10 minutes. Cool completely.
- Prepare the Cream Filling
- Heat milk in a saucepan until steaming (not boiling).
- In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
- Slowly pour hot milk into the egg mixture while whisking.
- Return mixture to the pan and cook over medium heat, stirring constantly, until thick and creamy.
- Remove from heat. Stir in butter and vanilla.
- Cover with plastic wrap directly on the surface and chill until cold.
- Assemble
- Slice cooled cream puffs in half or poke a small hole in the bottom.
- Fill generously with vanilla cream.
- Dust with powdered sugar or drizzle with chocolate before serving.
