Classic Cream Puffs with Vanilla Cream Filling

Hello, sweet treat lovers! Today, we’re diving into the world of cream puffs, those delightful little pastries that look like clouds and taste like heaven. If you’ve ever thought making them at home was too complicated, think again! We’ve got an easy recipe that breaks down the process into simple steps. You’ll learn how to make a soft cookie topping, light and airy choux pastry, and a rich, creamy filling that’s just the right amount of sweet. Plus, we’ll share tips on how to keep your cream puffs crispy on the outside and creamy on the inside. Whether you’re a baking newbie or a seasoned pro, this recipe is perfect for adding a bit of sweetness to your day. So, let’s get started and make some delicious cream puffs together!

Ingredients:

For the Cookie Layer:

• 33g unsalted butter, at room temperature
• 40g sugar
• 40g all-purpose flour

For the Choux Pastry:

• 65g all-purpose flour
• 65g milk
• 65g water
• 60g unsalted butter
• 2g salt
• 3 large eggs

For the Cream Filling:

• 2 egg yolks
• 35g sugar
• 10g cornstarch
• 200g milk
• 1 tsp vanilla extract (optional)

For the Whipped Cream:

• 170g heavy cream
• 17g sugar

Instructions:

Cookie Layer:

1. In a small bowl, cream together the room-temperature unsalted butter and sugar until light and fluffy. Gradually mix in the all-purpose flour until a soft dough forms. Set aside.

Choux Pastry:

1. Preheat your oven to the temperature specified for choux pastry. In a medium saucepan, combine milk, water, unsalted butter, and salt. Bring to a boil over medium heat.
2. Remove the pan from the heat and quickly stir in the all-purpose flour. Return to heat and stir continuously until the dough comes together and pulls away from the sides of the pan.
3. Transfer the dough to a mixing bowl and let it cool slightly. Beat in the eggs, one at a time, until the mixture is smooth and glossy.
4. Pipe or spoon the dough onto a baking sheet, leaving enough space between each for expansion.

Cream Filling:

1. In a saucepan, whisk together egg yolks, sugar, and cornstarch. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture thickens.
2. Remove from heat, stir in vanilla extract (if using), and let the cream cool completely. In a separate bowl, whip the heavy cream and sugar until stiff peaks form. Gently fold the whipped cream into the cooled cream mixture.

Assembly:

1. Once the choux pastries are baked and cooled, cut them in half or make a small hole at the bottom. Carefully pipe the cream filling into each pastry.
2. To maintain the crispness of the choux, fill them with the cream filling just before serving.

Tips:

• To ensure the choux pastry remains crisp, avoid opening the oven door during baking as this can cause them to collapse.
• The cream puffs are best enjoyed fresh. If you need to store them, keep the unfilled pastries in an airtight container and the cream filling in the refrigerator, filling them just before you’re ready to serve.

Enjoy these delightful cream puffs, a perfect blend of airy choux pastry and luscious vanilla cream filling, ideal for impressing guests or treating yourself to a sophisticated dessert.