Classic Vanilla Cream Puffs

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Classic Vanilla Cream Puffs

This recipe consists of two main parts: the Crème Pâtissière (Pastry Cream) and the Pâte à Choux (Pastry Shells).

1. The Vanilla Pastry Cream

Make this first so it has time to chill.

Ingredients:

  • 2 cups whole milk

  • 1/2 cup granulated sugar

  • 1/4 cup cornstarch

  • 4 large egg yolks

  • 2 tbsp unsalted butter

  • 1 tsp vanilla extract (or vanilla bean paste)

  • A pinch of salt

Instructions:

  1. Heat Milk: In a medium saucepan, bring the milk to a light simmer over medium heat. Do not let it boil over.

  2. Whisk Base: In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until the mixture is pale and thick.

  3. Temper: Slowly pour about half of the hot milk into the egg mixture, whisking constantly to ensure the eggs warm up without scrambling.

  4. Thicken: Pour the egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking vigorously, until the custard thickens and begins to bubble.

  5. Finish: Remove from heat. Stir in the butter and vanilla.

  6. Chill: Transfer to a bowl and cover with plastic wrap (press the wrap directly onto the surface of the cream to prevent a skin from forming). Refrigerate for at least 2 hours.

2. The Choux Pastry Shells

Ingredients:

  • 1/2 cup water

  • 1/2 cup whole milk

  • 8 tbsp (1 stick) unsalted butter, cubed

  • 1 tsp sugar

  • 1/4 tsp salt

  • 1 cup all-purpose flour

  • 4 large eggs (at room temperature)

Instructions:

  1. Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Boil: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.

  3. Add Flour: Remove from heat and dump in the flour all at once. Stir vigorously with a wooden spoon until a ball of dough forms and pulls away from the sides.

  4. Cook Out: Return to low heat for 1–2 minutes, stirring constantly to “dry out” the dough. You should see a thin film on the bottom of the pan.

  5. Incorporate Eggs: Transfer dough to a stand mixer or bowl. Let it cool for 2 minutes. Add eggs one at a time, beating thoroughly after each addition. The dough is ready when it is glossy and forms a “V” shape when you lift the beater.

  6. Pipe: Pipe rounds (about 2 inches wide) onto the baking sheet. Use a damp finger to smooth down any “points” on top.

  7. Bake: Bake for 20 minutes, then reduce heat to 350°F (175°C) and bake for another 10–15 minutes until deep golden brown.

    • Pro Tip: Poke a tiny hole in the side of each puff with a toothpick right after they come out of the oven to let steam escape.

3. Assembly

  1. Cut: Once the shells are completely cool, slice off the top third of each puff using a serrated knife.

  2. Fill: Whisk your chilled pastry cream to loosen it up. Use a piping bag with a star tip to swirl a generous amount of cream into the bottom half of the shell.

  3. Topper: Place the “hat” back on top of the cream.

  4. Garnish: Dust heavily with powdered sugar (confectioners’ sugar) right before serving to get that beautiful snowy look from your photo.

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