Cream Puffs or Eclairs with Vanilla Pastry Cream
Indulge in the timeless elegance of homemade Cream Puffs or Eclairs with Vanilla Pastry Cream, a classic French-inspired dessert that’s as impressive as it is delicious. These airy choux pastries are baked to golden perfection, offering a crisp exterior that pairs beautifully with the luxurious, velvety vanilla pastry cream filling. The recipe features a rich blend of ingredients like real vanilla bean, creamy butter, and perfectly whipped egg yolks, ensuring an indulgent flavor in every bite. Whether dusted with powdered sugar for a delicate finish or topped with glossy chocolate glaze for a decadent eclair, these confections are perfect for occasions ranging from tea parties to festive celebrations. With its simple yet precise techniques, this recipe guarantees bakery-quality results in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter (for choux pastry)
- 1 cup Water
- 0.25 teaspoon Salt
- 1 teaspoon Granulated sugar (optional for choux pastry)
- 1 cup All-purpose flour
- 4 large Eggs
- 2 cups Whole milk (for pastry cream)
- 1 whole Vanilla bean (or 1 teaspoon vanilla extract)
- 5 large Egg yolks
- 0.5 cup Granulated sugar (for pastry cream)
- 3 tablespoons Cornstarch
- 2 tablespoons Unsalted butter (for pastry cream)
- 2 tablespoons Powdered sugar (optional for garnish)
- 0.5 cup Chocolate glaze (optional for eclairs)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine 0.5 cup of butter, 1 cup of water, 0.25 teaspoon of salt, and 1 teaspoon of sugar (if using). Bring to a boil.
Reduce the heat to low and quickly stir in 1 cup of flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan (about 1-2 minutes).
Remove from heat and let the dough cool for 5 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be thick, smooth, and glossy.
Transfer the dough to a piping bag fitted with a large round or star tip. Pipe small mounds (for cream puffs) or long strips (for eclairs) onto the prepared baking sheet, leaving space between each.
Bake for 10 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until golden brown and crisp. Do not open the oven during baking.
Remove from the oven and use a small knife to pierce a hole in the side of each puff or eclair to release steam. Let cool completely on a wire rack.
For the vanilla pastry cream: In a medium saucepan, heat 2 cups of milk and the vanilla bean (split and seeds scraped) over medium heat until it just begins to simmer. Remove from heat and let steep for 10 minutes. If using vanilla extract, add it later in step 11.
In a medium bowl, whisk together 5 egg yolks, 0.5 cup of sugar, and 3 tablespoons of cornstarch until pale and thick.
Slowly pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to boil (about 3-5 minutes).
Remove from heat and whisk in 2 tablespoons of butter and vanilla extract (if using). Strain the pastry cream through a fine mesh sieve into a clean bowl, then cover with plastic wrap pressed directly onto the surface. Chill in the refrigerator until cold.
To assemble, transfer the chilled pastry cream to a piping bag with a small tip. Carefully fill the cooled cream puffs or eclairs by piping cream into the holes made earlier.
Dust cream puffs with powdered sugar, or glaze the tops of eclairs with chocolate glaze if desired.
Serve immediately or refrigerate until ready to serve. Enjoy!
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 17.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 113 mg | 2% | |
*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.
