Description
Delight in these classic Choux Pastry Puffs filled with rich vanilla pastry cream. This recipe guides you through creating the light and airy choux pastry, preparing a smooth and creamy vanilla custard, and assembling these elegant pastries perfect for any special occasion or teatime treat.
Ingredients
Scale
Pastry Cream
- 1 cup whole milk, room temperature
- 1 cup heavy cream, room temperature
- â…“ cup granulated sugar
- 1 vanilla bean, split
- 5 egg yolks
- 3 tbsp cornstarch
- 3 tbsp granulated sugar (for separate use)
Choux Pastry
- 1 cup water
- ½ cup butter
- 1 cup flour
- 4 eggs
- 4 tbsp unsalted butter
- ¼ tsp salt
For Finishing
- Powdered sugar for dusting
Instructions
- Prepare the Pastry Cream: In a saucepan, combine the whole milk, heavy cream, â…“ cup granulated sugar, and the split vanilla bean. Heat the mixture over medium heat until it simmers gently. In a separate bowl, whisk the egg yolks with the cornstarch and the remaining 3 tablespoons of sugar until smooth. Temper the egg mixture by slowly whisking in a small amount of the hot cream mixture to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened to a custard consistency. Strain the pastry cream through a fine sieve to remove any lumps or vanilla bean bits, cover with plastic wrap directly on the surface, and chill in the refrigerator for 2 to 4 hours.
- Make the Choux Pastry: In a medium saucepan, bring the water, butter, and salt to a rolling boil. Remove from heat and immediately add all the flour, stirring vigorously until the mixture forms a smooth ball and pulls away from the pan. Return the pan to low heat and cook the dough for about 1 to 2 minutes, stirring continuously to dry it out slightly. Transfer the dough to a mixing bowl and cool it for about 5 minutes. Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, shiny, and thick enough to hold its shape when piped.
- Bake the Puffs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry dough to a piping bag fitted with a large round tip and pipe mounds about 1.5 inches wide, spaced well apart on the baking sheet. Bake for about 20 minutes until the puffs rise and turn golden brown. Reduce the oven temperature slightly and pierce the puffs with a knife or skewer to release steam, then continue baking with the oven door slightly ajar for an additional 15 to 20 minutes until the shells are crisp and dry inside.
- Assemble the Pastry Puffs: Allow the baked choux puffs to cool completely on a wire rack. Once cooled, use a small spatula or piping bag to fill each puff generously with the chilled vanilla pastry cream. Dust the filled puffs with powdered sugar just before serving to add a touch of sweetness and elegance. Serve immediately for the best texture and flavor experience.
Notes
- Ensure the pastry cream is fully chilled to achieve a smooth, stable filling.
- When adding eggs to the choux paste, add them gradually and fully incorporate before adding the next to prevent curdling.
- Piercing the puffs during baking prevents them from becoming soggy by letting steam escape.
- Choux pastry is very versatile; you can fill them with other creams or even savory fillings.
- Store filled puffs in the refrigerator and consume within 1 day for optimum freshness.
