1. Make the Choux Pastry
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. - Cook the Dough:
In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Cook for another 1-2 minutes to dry out the dough slightly. - Add the Eggs:
Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
Add the eggs one at a time, beating well after each addition. The dough will look lumpy at first but will become smooth and glossy. - Pipe the Dough:
Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 2 inches in diameter) onto the prepared baking sheet, leaving 2 inches between each. - Bake the Pastry:
Bake for 20-25 minutes or until the puffs are golden brown and firm. Do not open the oven door during baking.
Turn off the oven, crack the door slightly, and let the puffs cool inside for 10 minutes to prevent deflation.
2. Prepare the Pastry Cream
- Heat the Milk:
In a medium saucepan, heat the milk over medium heat until it just begins to steam (do not boil). - Mix the Egg Yolks and Cornstarch:
In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour in half of the hot milk while whisking constantly to temper the eggs. - Cook the Pastry Cream:
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 2-3 minutes).
Remove from heat and stir in vanilla extract and butter until smooth. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cool.
3. Assemble the Cream Puffs
- Slice the cooled choux pastry shells in half horizontally or cut a small hole in the bottom for filling.
- Transfer the pastry cream to a piping bag and pipe generous amounts into the shells.
4. Garnish and Serve
- Dust the tops with powdered sugar for a classic look or drizzle with melted chocolate for extra decadence.
- Serve immediately or refrigerate for up to 2 hours before serving.
Pro Tips for Perfect Cream Puffs
- Dry the Dough: Cooking the dough thoroughly before adding eggs ensures the puffs hold their shape.
- Even Piping: Wet your finger and gently press down any peaks on the dough mounds for a uniform shape.
- Crisp Shells: For extra-crispy shells, poke a small hole in each puff after baking to let out steam.
Why These Cream Puffs Are Famous
These cream puffs are beloved for their perfect balance of light, airy pastry and luscious filling. They’re versatile enough for casual gatherings or fancy occasions. No matter where you serve them, they’ll leave a lasting impression.
Enjoy this delightful classic dessert that truly lives up to its fame!