🧁 Ingredients
For the Choux Pastry (Shells):
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 1/4 tsp salt
- 4 large eggs
For the Cream Filling (Pastry Cream):
- 2 cups (480 ml) whole milk.-..
- 1/2 cup (100 g) granulated sugar
- 4 egg yolks
- 1/4 cup (30 g) cornstarch
- 2 tbsp (30 g) unsalted butter
- 1 tsp vanilla extract
🔥 Step-by-Step Instructions
1. Make the Choux Pastry
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water + butter + salt and bring to a boil.
- Add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides (about 1–2 minutes).
- Remove from heat and let cool for 5 minutes.
- Add eggs one at a time, mixing fully after each until smooth and glossy. The dough should be thick but pipeable.
👉 Tip: If it’s too stiff, add a tiny bit of beaten egg.
2. Shape & Bake
- Pipe or spoon small mounds (about 1.5–2 inches wide) onto the tray.
- Leave space between them—they puff up!
- Bake:
- 400°F (200°C) for 15 minutes
- Then reduce to 350°F (175°C) for 15–20 minutes
- Do NOT open the oven early—they’ll collapse.
- Once golden and puffed, turn off oven, crack door slightly, and let dry for 10 minutes.
3. Make the Pastry Cream
- Heat milk in a saucepan until just steaming (not boiling).
- In a bowl, whisk egg yolks + sugar + cornstarch until smooth.
- Slowly pour warm milk into the mixture (tempering), whisking constantly.
- Return everything to the saucepan and cook on medium heat, stirring nonstop until thick.
- Remove from heat, stir in butter + vanilla.
- Cover with plastic wrap (touching the surface) and chill completely.
4. Fill the Cream Puffs
- Slice tops off or poke a hole underneath.
- Pipe or spoon in the chilled pastry cream.
- Replace tops (or leave open for that rustic look like in your photo).
🍬 Optional Finishes
- Dust with powdered sugar
- Drizzle with chocolate
- Fill with whipped cream instead for a lighter version
💡 Pro Tips
- Crisp shells = success. If soft, re-bake at 300°F for 5–10 minutes.
- Don’t underbake—they should feel light and hollow.
- Fill just before serving to keep them from getting soggy.
❤️ The Result
Golden, airy shells with a rich, creamy center—exactly the kind of treat that disappears fast at family gatherings… especially when someone’s sneaking extras 😉
