Description
Classic French choux pastry puffs filled with rich vanilla pastry cream, perfect for an elegant dessert or teatime treat. This recipe guides you through making smooth pastry cream and light, airy choux buns baked to golden perfection and dusted with powdered sugar for a delicate finish.
Ingredients
Scale
Pastry Cream
- 1 cup whole milk, room temperature
- 1 cup heavy cream, room temperature
- â…“ cup granulated sugar
- 1 vanilla bean, split
- 5 egg yolks
- 3 tbsp cornstarch
Choux Pastry
- 1 cup water
- ½ cup butter
- 1 cup flour
- 4 eggs
- 4 tbsp unsalted butter
- ¼ tsp salt
Finishing
- 3 tbsp granulated sugar
- Powdered sugar for dusting
Instructions
- Prepare Pastry Cream: In a saucepan, combine the whole milk, heavy cream, â…“ cup granulated sugar, and the split vanilla bean. Heat the mixture until it simmers gently. In a separate bowl, whisk together the egg yolks and cornstarch. Temper the egg yolks by gradually adding a small amount of the hot cream mixture while whisking continuously to avoid curdling. Return the tempered yolk mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens into a smooth pastry cream. Strain to remove vanilla bean fibers and any lumps, then cover and chill for 2 to 4 hours to set.
- Make Choux Pastry Dough: In another saucepan, combine 1 cup water and ½ cup butter, bring to a boil. Remove from heat and immediately add 1 cup flour and ¼ tsp salt all at once, stirring vigorously until the dough forms a ball and pulls away from the pan. Return the pan to low heat and cook the dough for about 1–2 minutes to dry it slightly. Transfer the dough to a mixing bowl and let it cool slightly until warm but not hot. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The final dough should be smooth, glossy, and slightly sticky.
- Bake Choux Puffs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux dough to a piping bag fitted with a large round tip and pipe mounds about 2 inches wide onto the baking sheet, spaced well apart. Bake for 20 minutes, then pierce each puff with a skewer or knife to release steam and prevent sogginess. Reduce the oven temperature slightly if needed and continue baking for another 20 minutes or until the puffs are golden brown, crisp on the outside, and puffed up.
- Assemble and Serve: Allow the choux puffs to cool completely on a wire rack. Carefully slice them open or make a small opening at the bottom. Fill each puff generously with the chilled vanilla pastry cream using a piping bag. Dust the filled puffs lightly with powdered sugar. Serve immediately for the best texture and freshness.
Notes
- Ensure the eggs are fully incorporated into the choux dough to achieve the right consistency for puffing.
- Piercing the puffs halfway through baking prevents them from becoming soggy by releasing steam.
- Chilled pastry cream should be used to fill the puffs to maintain structure and freshness.
- These puffs are best served the same day but can be stored in the refrigerator for up to 1 day.
- To re-crisp stored puffs, you can place them in a warm oven for a few minutes before filling.
