FAMOUS CREAM PUFFS

Ingredients:

For the Choux Pastry (Pâte à Choux):

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter, cut into cubes
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs, at room temperature

For the Pastry Cream Filling:

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1 vanilla bean (or 1 tablespoon vanilla extract)
• 5 large egg yolks
• 3 tablespoons cornstarch
• 3 tablespoons unsalted butter

Instructions:

Making the Choux Pastry:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a saucepan, combine the water, butter, sugar, and salt. Heat over medium heat until the butter melts completely and the mixture starts to boil.
3. Quickly add the flour to the saucepan and stir vigorously with a wooden spoon until the mixture comes together and forms a smooth dough. Continue stirring for about 1-2 minutes to dry out the dough slightly.
4. Remove the pan from the heat and let it cool for about 5 minutes.
5. Add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy, and it will have a thick yet pipeable consistency.
6. Transfer the dough to a piping bag and pipe small mounds (about 1 to 1.5 inches) onto the prepared baking sheet, leaving space between each puff.
7. Bake at 425°F (220°C) for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for another 15-20 minutes, or until the puffs are golden brown and puffed up.
8. Remove from the oven and allow them to cool completely on a wire rack.

Making the Pastry Cream Filling:

1. In a medium saucepan, heat the milk over medium heat until it starts to simmer. If you’re using a vanilla bean, split it, scrape out the seeds, and add both the seeds and the pod to the milk. If using vanilla extract, add it later.
2. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth and slightly thickened.
3. Gradually pour the hot milk into the egg mixture while whisking constantly. Return the entire mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and comes to a boil. This should take about 3-5 minutes.
4. Once thickened, remove from heat and discard the vanilla pod. Stir in the butter until fully incorporated. If using vanilla extract, add it now.
5. Allow the pastry cream to cool to room temperature, then cover with plastic wrap, making sure the wrap touches the surface of the cream to prevent a skin from forming. Chill in the fridge for at least 2 hours before filling the puffs.

Assembling the Cream Puffs:

Serve and enjoy! You can dust the cream puffs with powdered sugar for an extra touch.

Once the cream puffs have cooled, use a sharp knife or a piping tip to make a small hole in the bottom or side of each puff.

Fill a piping bag with the chilled pastry cream and pipe it into each puff until full.