Classic Cream Puffs: Light, Airy Pastry with Silky Vanilla Cream

There’s something undeniably charming about cream puffs. These delicate pastries, with their crisp shells and smooth, velvety cream filling, make an elegant dessert that impresses everyone at the table. The best part? Despite their gourmet appearance, cream puffs are simpler to make than they seem. Here’s a step-by-step guide to creating this classic treat from scratch.

Ingredients

For the Choux Pastry (Shells):

• 1/2 cup (115g) unsalted butter
• 1 cup (240ml) water
• 1/4 teaspoon salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Vanilla Cream Filling:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

Optional Topping:

• Powdered sugar for dusting
• Melted chocolate for drizzling

Step 1: Making the Choux Pastry

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Boil the butter mixture: In a medium saucepan, combine the butter, water, and salt. Heat over medium until the butter melts and the mixture begins to boil.
3. Add the flour: Remove from heat and stir in all the flour at once. Return to heat and stir constantly for 1-2 minutes until the dough forms a smooth ball and pulls away from the pan.
4. Incorporate the eggs: Transfer the dough to a mixing bowl or stand mixer. Add the eggs one at a time, beating well after each addition. The dough should be thick, glossy, and able to hold its shape when piped.
5. Pipe the shells: Use a piping bag with a round tip to pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each puff.
6. Bake: Bake at 425°F (220°C) for 10 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 20-25 minutes until golden brown and puffed. Do not open the oven during baking, or the puffs may collapse.
7. Cool: Remove from the oven and pierce each puff with a toothpick to release steam. Let cool completely on a wire rack.
   

   Step 2: Preparing the Vanilla Cream

   1. Heat the milk: In a medium saucepan, heat the milk over medium heat until just about to boil.
   2. Mix the yolks and starch: In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
   3. Temper the eggs: Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to avoid curdling.
   4. Cook the custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until thickened and bubbling.
   5. Add butter and vanilla: Remove from heat and stir in butter and vanilla extract. Let the cream cool, covering the surface with plastic wrap to prevent a skin from forming. Refrigerate until ready to fill the puffs.

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   Step 3: Assembling the Cream Puffs

   1. Fill a piping bag with the chilled vanilla cream. Use a small round tip or simply snip the bag.
   2. Insert and pipe: Insert the tip into the side or bottom of each puff and gently pipe in the cream until it’s full.
   3. Optional finishing touches: Dust with powdered sugar or drizzle with melted chocolate for a professional look.

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   Step 4: Serving

   Serve the cream puffs immediately, or refrigerate for up to 24 hours. They’re perfect for a dinner party, afternoon tea, or a sweet treat anytime you want something special without hours of effort.

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   Tips for Perfect Cream Puffs

   • Make sure the eggs are incorporated one at a time to create the right dough texture.
   • Pierce the shells after baking to prevent them from becoming soggy.
   • Chill the cream thoroughly before filling for easy piping and a stable structure.
   • Experiment with flavors: chocolate, coffee, or fruit-flavored creams can elevate your classic cream puffs.

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   With a little patience and these step-by-step instructions, you can make cream puffs that look like they came from a patisserie but are made entirely at home. Light, airy, and filled with silky vanilla cream, they are sure to delight anyone lucky enough to try them.

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   If you want, I can also make a version with pictures showing each step, so it’s visually easy to follow and looks super professional.

   Do you want me to do that next?