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Cream Puffs with Vanilla Pastry Cream Recipe

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4.7 from 643 reviews

Classic French cream puffs featuring light and airy choux pastry filled with rich, smooth vanilla pastry cream. This elegant and timeless dessert combines a crisp exterior with a luscious vanilla custard center, perfect for any special occasion or delightful treat.

Ingredients

Scale

Pastry Cream

  • 1 cup whole milk
  • 1 cup heavy cream
  • ⅓ cup granulated sugar (67g)
  • 1 vanilla bean (split in half lengthwise)
  • ¼ teaspoon salt
  • 5 large egg yolks (room temperature)
  • 3 tablespoons granulated sugar
  • 3 tablespoons cornstarch
  • 4 tablespoons unsalted butter (softened and cut into 4 pieces)

Choux Pastry

  • 1 cup water
  • ½ cup unsalted butter (cut into 8 pieces)
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs (room temperature)

For Finishing

  • Powdered sugar (for dusting)

Instructions

  1. Prepare Pastry Cream: Combine the cream, whole milk, ⅓ cup sugar, split vanilla bean, and salt in a medium heavy-bottomed saucepan. Heat over medium, stirring frequently, until sugar dissolves and mixture simmers. Remove from heat and cool for 10 minutes, stirring occasionally.
  2. Whisk Egg Yolks and Sugar: In a large bowl, whisk together the 5 egg yolks and 3 tablespoons sugar vigorously for about 15 seconds until sugar begins to dissolve.
  3. Add Cornstarch: Sprinkle cornstarch over the egg yolk mixture and whisk until combined and slightly thickened.
  4. Temper Egg Mixture: Slowly drizzle about ⅓ cup of the warm cream mixture into the egg mixture while whisking constantly to temper the eggs, then gradually whisk in the remaining cream mixture until fully combined.
  5. Cook Pastry Cream: Pour the mixture back into the saucepan, heat over medium, whisking frequently until thickened to a custard consistency.
  6. Strain and Add Butter: Remove from heat and strain through a fine mesh sieve into a bowl to remove vanilla bean pods. Whisk in butter pieces one at a time until fully incorporated. Cover with plastic wrap directly on the surface to prevent skin and cool to room temperature, then refrigerate for 2–4 hours.
  7. Preheat Oven and Prepare Baking Sheet: Preheat oven to 400°F (200°C). Line one or two baking sheets with parchment paper.
  8. Make Choux Dough: In a medium heavy-bottomed saucepan, combine water, butter, and salt. Heat over medium until boiling. Remove from heat, add flour all at once, and stir vigorously over medium-low heat until the dough forms a ball and pulls away from the pan sides.
  9. Cool and Add Eggs: Stir the dough for several minutes to cool slightly. Add eggs one at a time, stirring thoroughly after each addition until mixture is smooth and velvety.
  10. Pipe Choux Pastry: Transfer dough to a piping bag or large Ziploc with a corner cut off. Pipe mounds approximately 2 inches wide and 1 inch tall, spaced at least 1½ inches apart on prepared pans. Wet fingers with cold water and gently smooth any peaks.
  11. Bake Cream Puffs: Bake at 400°F (200°C) for 30 minutes or until dry and light golden brown.
  12. Cool Inside Oven: Remove from oven, carefully pierce the bottom center of each puff with a sharp knife halfway inside to release steam. Return to oven, turn it off, crack the door open, and let puffs sit for 10 minutes to dry out.
  13. Cool Completely: Remove from oven and cool completely on baking sheet before filling.
  14. Fill Cream Puffs: Fill a piping bag fitted with a small tip with chilled pastry cream. Insert tip into each puff’s hole and fill until cream starts to appear at the opening.
  15. Dust and Serve: Lightly dust filled cream puffs with powdered sugar just before serving. Store leftovers in an airtight container in the refrigerator for 2–3 days or freeze for longer storage.

Notes

  • To keep pastry cream smooth, temper the egg yolks by gradually adding warm cream mixture before cooking.
  • Using fresh vanilla bean enhances flavor, but vanilla extract can be substituted added after cooking.
  • Piercing the cream puffs before cooling ensures they stay hollow and crisp inside by releasing steam.
  • Ensure eggs are at room temperature for best consistency in choux dough.
  • Dampening fingers and smoothing pastry peaks helps prevent uneven baking and rough edges.
  • Choux pastry is best enjoyed the same day but can be stored refrigerated or frozen for convenience.

Keywords: Cream Puffs, Choux Pastry, Pastry Cream, French Dessert, Vanilla Cream Puffs

Find it online: https://chefmilacook.com/cream-puffs-with-vanilla-pastry-cream-recipe/