Golden Cream Puffs – A Classic Pastry That Never Fails to Impress
These Golden Cream Puffs are the perfect balance of light, crispy choux pastry and rich, velvety vanilla pastry cream. A classic dessert that’s surprisingly easy to make, these delicate pastries are perfect for any occasion—whether as an elegant party treat or a sweet indulgence for yourself. Once you try them, you’ll want to bake them again and again!
Ingredients
For the Choux Pastry:
- 100 grams water
- 100 grams milk
- A pinch of salt
- A pinch of sugar
- 80 grams butter
- 130 grams flour
- 3 eggs
For the Vanilla Pastry Cream:
- 150 grams sugar
- 30 grams cornstarch
- 400 grams milk
- Vanilla extract to taste
Instructions
- Prepare the Choux Pastry: In a saucepan, bring water, milk, salt, sugar, and butter to a boil. Stir in the flour all at once and cook until the dough pulls away from the sides. Let cool slightly.
- Incorporate the Eggs: Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- Bake the Pastry Shells: Preheat the oven to 200°C (392°F). Pipe or spoon the dough onto a lined baking sheet. Bake for 20-25 minutes until golden and puffed. Let cool completely.
- Prepare the Pastry Cream: In a saucepan, whisk together sugar, cornstarch, and milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Let cool.
- Fill the Cream Puffs: Slice the pastry shells open and fill them with the cooled pastry cream.
- Serve & Enjoy: Dust with powdered sugar or drizzle with chocolate for an extra indulgent touch.
Notes
- For extra crispiness, poke a small hole in each puff after baking to release steam.
- Customize the filling by adding cocoa powder for a chocolate variation.
- Store unfilled pastry shells in an airtight container at room temperature for up to 2 days.
- Refrigerate filled cream puffs and enjoy within 24 hours for the best texture.
- Freeze unfilled choux pastry shells for up to 1 month and reheat in the oven before using.