These Indulgent Cream Puffs Are Smooth and Loaded With Flavor

These Indulgent Cream Puffs Are Smooth and Loaded With Flavor

Here's everything you need for these indulgent cream puffs. This recipe requires 30 minutes of cooking time and makes 12 puff.

Ingredients to Gather

3 cups Whole Milk, Divided
1/4 cup Cornstarch
1 Tablespoon Unbleached All-purpose Flour
4 Egg Yolks
3/4 cups Sugar
1/4 teaspoon Kosher Or Fine Sea Salt
1/2 Vanilla Bean
4 Tablespoons Unsalted Butter, Room Temperature
1 cup Water
1/2 cup Unsalted Butter
1/4 teaspoon Kosher Or Fine Sea Salt
1 cup Unbleached All-purpose Flour
4 Eggs, Or As Needed
3/4 cups Heavy Whipping Cream
2 Tablespoons Granulated Sugar

Directions to Follow

For the pastry cream:
In a large bowl, whisk 1/4 cup milk, cornstarch, flour, and egg yolks. Set aside.

Combine remaining 2 3/4 cups milk, sugar, and salt in a medium saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and vanilla pod to the pan. Heat over medium-high heat until boiling. Remove from heat.

Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour the egg mixture back into the pan. Heat on medium heat, constantly stirring, until the mixture comes to a boil. Boil for 30 seconds then remove from heat.

Pour the mixture through a fine sieve placed over a bowl. Once the cream has gone through the sieve, stir in the butter until melted and combined.

Press a piece of plastic wrap directly onto the surface of the cream and refrigerate until chilled, several hours. Whisk before using.

Now make the shells. To do this, preheat the oven to 425 degrees Fahrenheit, and then use parchment paper to line a cookie sheet. Heat the water, butter, and salt over medium-high heat in a medium saucepan until the mixture comes to a rolling boil, and then remove from the heat and add the flour, using a wooden spoon to stir vigorously. After the flour is completely incorporated, place the back on the stove over medium-high heat, and then stir continuously until the dough is smooth and shiny and starts pulling away from the edges of the pan, usually about 2 to 3 minutes.

Next, place the dough into an electric mixer bowl, letting it cool for 5 minutes before beating in the eggs one at a time, scraping down the bottom and sides of the bowl after adding each egg, and beating until each egg is completely blended into the mixture. When the batter is done, transfer it to a pastry bag that has a 1/2-inch round tip, and then use it to pipe the batter onto 12 rounds on the prepared cookie sheet, tapping down any peaks with a damp finger. Then, bake for 15 minutes before turning the heat down to 350 degrees and baking for another 15 minutes. Turn off the heat and open the oven door, allowing the puffs to rest in the oven for about 20 minutes before removing them.

After this, take the puffs out of the oven and carefully lift them off of the cookie sheet before placing them on a wire rack to cool. Use a paring knife to pierce each one so that the steam can escape, and let cool completely before filling.

Now make the sweetened whipped cream. To do this, start by whipping the cream so that soft peaks form, and then adding the sugar and continue whipping until you have stiff peaks. Now assemble the cream puffs by whisking the cooled pastry cream and folding in the whipped cream until combined and then placing the cream in a piping bag that has a large star tip. Cut the cream puffs in half, and then generously pipe the cream onto the bottom halves before placing the top halves on the cream and using powdered sugar to dust. Dust with additional powdered sugar just before serving.

Have you ever made cream puffs? What do you think of this recipe? What are some of your top tips for making delectable cream puffs? Share your thoughts in the comment section below!

Source: Bake at 350



  1. Susan Rose Bell
    Susan Rose Bell September 08, 20:21

    Kathy-Peepsi Peneaux

    Reply to this comment
  2. Terri Glacken Bosworth
    Terri Glacken Bosworth September 25, 17:26

    I haven’t had one of these in a million years…

    Reply to this comment
  3. Linda Andrade
    Linda Andrade December 30, 02:37

    Frederick C Eade

    Reply to this comment

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