Description
Classic cream puffs filled with a rich vanilla pastry cream and drizzled with chocolate ganache (optional). A delightful and impressive dessert!
Ingredients
Scale
- 1 cup (240ml) water
- 1/2 cup (113g) unsalted butter, cut into cubes
- 1/4 teaspoon salt
- 1 cup (120g) all-purpose flour
- 4 large eggs, at room temperature
- 2 cups (480ml) whole milk
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 tablespoons (28g) unsalted butter, cut into cubes
- Pinch of salt
- 4 ounces (113g) semi-sweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
- Powdered sugar (optional)
Instructions
- Combine Water, Butter, and Salt: In a medium saucepan, combine the water, butter, and salt. Place the saucepan over medium heat and bring the mixture to a rolling boil. Make sure the butter is completely melted before the water boils.
- Add Flour and Cook: Once the mixture is boiling, remove the saucepan from the heat and immediately add all of the flour at once. Using a wooden spoon or a sturdy spatula, vigorously stir the flour into the liquid until a smooth dough forms and pulls away from the sides of the pan. Continue to cook the dough over low heat, stirring constantly, for about 1-2 minutes. You’ll notice a thin film forming on the bottom of the pan.
- Cool the Dough Slightly: Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and an electric hand mixer). Let the dough cool for about 5-10 minutes. The dough should be warm, not hot.
- Add Eggs One at a Time: With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. It’s important to incorporate each egg fully before adding the next. After adding the first egg, the dough might look curdled or separated don’t worry, this is normal! As you add the subsequent eggs, the dough will come together and become smooth and glossy. The final dough should be thick and pipeable, with a consistency similar to that of thick mayonnaise. To test the consistency, lift the paddle attachment. The dough should slowly fall off in a V shape. If it’s too stiff, beat in a tablespoon of beaten egg. If it’s too loose, you’ve added too much egg, and it’s best to start over.
- Transfer to Piping Bag: Fit a large piping bag with a large round tip (or a star tip if you prefer a more decorative look). Transfer the choux pastry dough to the piping bag.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Pipe the Cream Puffs: Pipe the choux pastry onto the prepared baking sheet, spacing them about 2 inches apart. Aim for mounds that are about 1 1/2 to 2 inches in diameter. If you have any peaks on top of the piped dough, gently smooth them down with a wet finger.
- Bake the Cream Puffs: Place the baking sheet in the preheated oven and immediately reduce the oven temperature to 375°F (190°C). Bake for 30-40 minutes, or until the cream puffs are golden brown and puffed up. Do not open the oven door during the first 25 minutes of baking!
- Create Steam Vents (Optional): After about 30 minutes, if the cream puffs are browning nicely but still seem a bit soft, you can carefully poke a small hole in the side of each cream puff with a toothpick or a paring knife.
- Cool Completely: Once the cream puffs are golden brown and firm, turn off the oven and crack the oven door open slightly. Let the cream puffs cool in the oven for about 30 minutes. Then, transfer the cream puffs to a wire rack to cool completely.
- Infuse the Milk (Optional): In a medium saucepan, combine the milk and the vanilla bean (if using). Heat over medium heat until the milk is simmering. Remove from heat, cover, and let steep for 30 minutes to infuse the milk with vanilla flavor. If you’re using vanilla extract, you’ll add it later.
- Whisk Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks and sugar until pale and thick. This usually takes about 2-3 minutes.
- Add Cornstarch: Whisk in the cornstarch until fully incorporated. Make sure there are no lumps.
- Temper the Egg Yolks: If you infused the milk with a vanilla bean, remove the vanilla bean and discard it. Slowly pour a small amount of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. Continue to add the hot milk in a slow, steady stream, whisking constantly, until the egg yolk mixture is warmed through.
- Cook the Pastry Cream: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Place the saucepan over medium heat and cook, whisking constantly, until the pastry cream thickens and comes to a boil. Continue to cook, whisking constantly, for 1-2 minutes more to ensure the cornstarch is fully cooked and the pastry cream is thick and stable. The pastry cream should be thick enough to coat the back of a spoon.
- Finish the Pastry Cream: Remove the saucepan from the heat and stir in the butter and salt. If you’re using vanilla extract, stir it in now.
- Cool the Pastry Cream: Pour the pastry cream into a clean bowl. Cover the surface of the pastry cream with plastic wrap, pressing the plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken further.
- Heat the Cream: Place the heavy cream in a small saucepan and heat over medium heat until it just comes to a simmer. Do not boil.
- Pour Over Chocolate: Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
- Stir Until Smooth: Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy. If the chocolate doesn’t melt completely, you can microwave the mixture in 15-second intervals, stirring after each interval, until smooth.
- Cool Slightly: Let the ganache cool slightly before using it to drizzle over the cream puffs.
- Prepare the Cream Puffs: Once the cream puffs have cooled completely, use a serrated knife to slice them in half horizontally. Alternatively, you can use a piping bag fitted with a small round tip to poke a hole in the bottom of each cream puff.
- Fill the Cream Puffs: Transfer the pastry cream to a piping bag fitted with a large round tip (or use a spoon). Pipe or spoon the pastry cream into the bottom half of each cream puff. If you poked a hole in the bottom, pipe the pastry cream in through the hole until the cream puff is full.
- Top with the Other Half: Place the top half of each cream puff on top of the filled bottom half. Dust with powdered sugar or drizzle with chocolate ganache, if desired.
Notes
- Choux Pastry Success: The key to successful choux pastry is ensuring the butter is fully melted before the water boils and cooking the dough sufficiently to dry it out slightly. Also, don’t open the oven door during the first 25 minutes of baking.
- Pastry Cream Consistency: The pastry cream should be thick enough to coat the back of a spoon. If it’s too thin, continue cooking it for a few more minutes, whisking constantly.
- Storage: Filled cream puffs are best enjoyed the same day they are made. However, you can store the unfilled cream puffs in an airtight container at room
- Prep Time: 45 minutes
- Cook Time: 30 minutes