Cream Puffs

Cream puffs are delightful and classic pastries made from choux pastry, filled with a creamy filling, usually pastry cream or whipped cream. Here’s a step-by-step recipe to make cream puffs at home

Ingredients:

For the Choux Pastry:

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Pastry Cream Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract

Optional:

• Powdered sugar, for dusting

Instructions:

Step 1: Make the Choux Pastry

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or silicone mat.
2. Prepare Choux Pastry:
   • In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
3. Add Flour:
   • Once boiling, add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Cool Slightly:
   • Remove from heat and let it cool for a couple of minutes.
5. Add Eggs:
   • Add eggs one at a time, stirring well after each addition, until smooth and glossy. The dough should be thick, smooth, and hold its shape.
6. Pipe or Scoop Dough:
   • Transfer the dough to a piping bag fitted with a large round tip (or you can use a spoon). Pipe mounds onto the prepared baking sheet, about 1 1/2 inches in diameter and leaving space between each for expansion.
7. Bake:
   • Bake at 400°F (200°C) for 20-25 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent deflating.
8. Cool:
   • Remove from oven and let cool completely on a wire rack.

Step 2: Make the Pastry Cream Filling

1. Prepare Milk Mixture:
   • In a saucepan, heat the milk over medium heat until just simmering.
2. Whisk Egg Yolks:
   • In a separate bowl, whisk together sugar, egg yolks, and cornstarch until well combined.
3. Temper Eggs:
   • Gradually pour the hot milk into the egg mixture, whisking constantly, to temper the eggs.
4. Cook Custard:
   • Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened and it reaches a pudding-like consistency.
5. Add Vanilla:
   • Remove from heat and stir in vanilla extract. Transfer to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until completely cold.

Step 3: Assemble the Cream Puffs

1. Fill the Puffs:
   • Once the choux pastry puffs are cooled, slice each puff horizontally with a serrated knife. Fill each puff with pastry cream using a spoon, piping bag, or a small ice cream scoop.
2. Optional:
   • Dust the filled cream puffs with powdered sugar for decoration.
3. Serve:
   • Serve immediately or chill in the refrigerator until ready to serve. Cream puffs are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days.

Tips:

• Piping: If you don’t have a piping bag, you can use a spoon to drop mounds of dough onto the baking sheet.
• Filling Variations: Besides pastry cream, you can fill cream puffs with whipped cream, custard, or even flavored creams like chocolate or coffee.
• Decoration: Besides powdered sugar, you can drizzle chocolate ganache over the filled cream puffs for an extra indulgent treat.

Enjoy your homemade cream puffs! They make a delightful dessert for any occasion.