Ingredients
Scale
- 2 cups whole milk
- ½ vanilla bean (split and seeded)
- ½ cup granulated sugar (divided)
- 1 large egg
- 2 egg yolks
- ¼ cup cornstarch
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 cup unsalted butter (cubed)
- 2 cups all-purpose flour
- 1 ¼ teaspoons kosher salt
- 1 teaspoon granulated sugar
- 5 large eggs (variable quantity)
- Powdered sugar (for dusting)
Instructions
- Warm the milk in a saucepan for the pastry cream.
- Whisk eggs, sugar, and cornstarch until pale, then temper with hot milk.
- Cook the mixture until it boils and thickens, then add butter and vanilla before chilling.
- Combine water, milk, butter, sugar, and salt in a saucepan to make the choux paste.
- Bring the mixture to a boil, add flour, and stir until smooth and matte.
- Transfer to a mixer, add eggs one at a time until the dough achieves the right consistency.
- Pipe rounds onto lined baking sheets and brush with egg wash.
- Bake until golden brown, then cool on a wire rack.
- Whisk the chilled pastry cream and fold in whipped cream to make crème légère.
- Fill each shell with crème légère and serve immediately.
Notes
Serve the cream puffs on the same day for the best texture.
You can store unfilled shells in an airtight container for a few days.
Experiment with flavored extracts for variation.
Nutrition
- Serving Size: 1 cream puff
- Calories: 150
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.