Ingredients
Equipment
Method
Pastry Cream Preparation
- In a saucepan, combine whole milk, heavy cream, vanilla bean, and its scraped seeds. Heat the mixture over medium heat until it begins to simmer.
- In a separate bowl, whisk together granulated sugar, cornstarch, and salt. Add egg yolks and mix until well combined.
- Gradually pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens. Remove from heat and stir in cold unsalted butter.
- Transfer the pastry cream to a container, cover with plastic wrap, and chill in the refrigerator.
Choux Pastry Preparation
- To make the choux pastry, heat water, unsalted butter, granulated sugar, and salt in a saucepan until boiling.
- Add all-purpose flour to the boiling mixture and stir vigorously until the dough forms and pulls away from the sides of the pan.
- Remove from heat and allow to cool slightly. Incorporate eggs one at a time until the dough is smooth and glossy.
- Preheat the oven and pipe the choux pastry onto a baking sheet.
- Bake until puffs are golden and cooked through.
- Once cooled, fill the cream puffs with the chilled pastry cream and dust with confectioner's sugar.
Nutrition
Notes
Feel free to personalize the pastry cream with flavors like chocolate or coffee. For added texture, incorporate fresh fruit or nuts into the filling.