Classic Cream Puffs
Delight in the heavenly elegance of **Classic Cream Puffs**, a timeless French pastry that pairs light, golden choux shells with luscious vanilla pastry cream. Perfectly puffed and slightly crisp on the outside, these delicate treats are baked to perfection and filled with a creamy, velvety custard that's rich in flavor and silk-smooth in texture. From constructing the glossy choux dough to whisking the indulgent pastry cream, this recipe combines simple techniques to create a show-stopping dessert that's ideal for any celebration or indulgent afternoon snack. Finished with a dusting of confectioners’ sugar, these cream puffs offer a beautiful balance of sweetness and subtle vanilla notes. Whether you’re preparing them for a special gathering or treating yourself, this recipe ensures impeccable results with every batch.
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Recipe Information
Ingredients
- 240 ml water
- 115 g unsalted butter
- 1 pinch salt
- 125 g all-purpose flour
- 4 pieces large eggs
- 500 ml whole milk
- 100 g granulated sugar
- 30 g cornstarch
- 4 pieces egg yolks
- 1 tsp vanilla extract
- 30 g unsalted butter
- 2 tbsp confectioners' sugar
Instructions
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine 240 ml water, 115 g unsalted butter, and a pinch of salt. Bring to a boil.
Add 125 g all-purpose flour all at once to the boiling mixture and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Transfer the dough into a mixing bowl and allow to cool for about 5 minutes.
Beat in the 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next, until you have a smooth and glossy dough.
Spoon or pipe the dough onto the prepared baking sheet in 12 equal portions, leaving space between each piece.
Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 190°C (375°F) and bake for an additional 20-25 minutes until golden brown and puffed.
Remove from the oven and pierce each puff with a small knife to release steam. Allow to cool completely on a wire rack.
To prepare the pastry cream, heat 500 ml whole milk in a saucepan over medium heat until simmering.
In a bowl, whisk together 100 g granulated sugar, 30 g cornstarch, and 4 egg yolks until smooth and thick.
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the pastry cream thickens and comes to a boil.
Remove from heat, whisk in 1 tsp vanilla extract and 30 g unsalted butter until smooth. Transfer to a bowl, cover with plastic wrap touching the surface of the cream to prevent a skin from forming, and refrigerate until cold.
Once the pastry puffs are cooled and the pastry cream is chilled, slice the puffs in half horizontally.
Fill each puff with a generous spoonful of pastry cream and replace the tops.
Dust with 2 tbsp confectioners' sugar before serving.
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.1 g | 231% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1865 mg | 622% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 268.6 g | 98% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 141.0 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 11.5 mcg | 58% | |
| Calcium | 902 mg | 69% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
