Description
Delight in the classic charm of Italian-style cream puffs! These light, airy pastries are filled with creamy custard and topped with a dusting of powdered sugar. Perfect for celebrations or as an everyday treat.
Ingredients
Scale
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 2 tsp vanilla extract
- 1/4 cup whipped cream (optional, for lighter filling)
Instructions
- Make the Pastry:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Heat water, butter, and salt in a saucepan. Bring to a boil, then add flour all at once, stirring vigorously until the dough forms a ball. Cool for 5 minutes.
- Beat in eggs one at a time until smooth. Pipe 1.5-inch rounds onto the baking sheet. Bake at 425°F for 10 minutes, reduce to 375°F, and bake for 20 minutes. Cool completely.
- Prepare the Filling:
- Heat milk in a saucepan until steaming. In a separate bowl, whisk sugar, cornstarch, and egg yolks. Gradually add hot milk while whisking.
- Return mixture to the saucepan and cook until thickened. Stir in vanilla. Cool completely. Fold in whipped cream if using.
- Assemble the Cream Puffs:
- Fill a piping bag with custard. Insert the tip into each puff and fill gently. Dust with powdered sugar or drizzle with chocolate.
Notes
- Ensure the dough is cool before adding eggs to avoid scrambling.
- For a crispier shell, leave baked puffs in the oven (turned off) for 5 minutes with the door slightly ajar.
- Store unfilled puffs in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 160
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Carbohydrates: 18g
- Protein: 4g
- Cholesterol: 65mg