Famous Cream Puffs

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Famous Cream Puffs (Choux à la Crème)

Light, airy pâte à choux pastry shells filled with rich, silky pastry cream and dusted with powdered sugar. A classic French dessert that’s surprisingly simple to master.

Ingredients

For the Pâte à Choux (Pastry Shells):

· ½ cup (115g) water
· ½ cup (115g) whole milk
· 8 tbsp (115g) unsalted butter, cut into pieces
· 1 tsp granulated sugar
· ¼ tsp salt
· 1 cup (125g) all-purpose flour, sifted
· 4 large eggs, at room temperature

For the Pastry Cream (Crème Pâtissière):

· 2 cups (480ml) whole milk
· ½ cup (100g) granulated sugar, divided
· 1 tsp vanilla extract or 1 vanilla bean, seeds scraped
· 4 large egg yolks
· 3 tbsp cornstarch
· 2 tbsp (30g) unsalted butter, cold and cubed
· Pinch of salt

For Finishing:

· Powdered sugar for dusting
· Optional: Chocolate ganache for dipping

Instructions

Part 1: Make the Pastry Cream (Do this first—it needs time to chill.)

  1. In a medium saucepan, heat the milk, half the sugar (¼ cup), and the vanilla (or vanilla bean pod and seeds) over medium heat until it just begins to simmer. Remove from heat.
  2. In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until pale and slightly thickened. Whisk in the cornstarch and salt until smooth.
  3. Temper the eggs: While whisking constantly, slowly pour about ½ cup of the hot milk mixture into the egg yolk mixture. Then, slowly pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking constantly.
  4. Cook over medium heat, whisking vigorously, until the mixture thickens and large bubbles break the surface (about 1-2 minutes). Continue cooking for 1 more minute to cook out the cornstarch taste.
  5. Remove from heat. Strain through a fine-mesh sieve into a clean bowl. Whisk in the cold butter until melted and fully incorporated.
  6. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours, or until completely cold and set.

Part 2: Make the Choux Pastry Shells

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat, ensuring the butter is fully melted.
  3. Remove from heat and immediately add all the sifted flour at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan.
  4. Return the pan to low heat. Cook, stirring constantly, for 1-2 minutes to dry the dough out slightly (a thin film will form on the bottom of the pan).
  5. Transfer dough to the bowl of a stand mixer or a large bowl. Let cool for 3-4 minutes (it should still be warm but not hot enough to cook the eggs).
  6. With the mixer on medium speed (or by hand with a wooden spoon), add the eggs one at a time, beating until each egg is fully incorporated before adding the next. The dough will look slippery at first but will become smooth, thick, and glossy. It should fall from the beater in a thick “V” shape.

Part 3: Pipe & Bake

  1. Fit a large piping bag with a ½-inch (1.25 cm) round tip. Fill with the choux dough.
  2. Pipe 1.5-inch (4 cm) mounds onto the prepared sheets, leaving 2 inches between them. Smooth any peaks with a damp finger.
  3. Bake at 425°F (220°C) for 10 minutes. Then, without opening the door, reduce heat to 350°F (175°C) and bake for 15-20 minutes more, until deeply golden brown, puffed, and dry to the touch. Do not open the oven during the first 25 minutes!
  4. Turn off the oven. Poke each puff with a skewer or paring knife to release steam. Prop the oven door open slightly with a wooden spoon and let the shells dry out inside for 15 minutes. Transfer to a wire rack to cool completely.

Part 4: Fill & Serve

  1. Optional: If making chocolate-dipped puffs, melt 4 oz (115g) chopped dark chocolate with ½ cup heavy cream to make a ganache. Dip the tops of the cooled shells and let set.
  2. Fill: Whisk the chilled pastry cream until smooth. Transfer to a piping bag fitted with a small round tip (or a bismarck tip). Poke a hole in the bottom of each cooled shell and pipe full of cream. Alternatively, slice the tops off, fill with a spoon, and replace the tops.
  3. Dust generously with powdered sugar.
  4. Serve immediately for the crispest shells. Cream puffs are best enjoyed the day they are made.

Pro-Tips for Success

· Eggs at Room Temp: This is crucial for proper absorption into the dough.
· Dry the Dough: Cooking the flour mixture after adding it removes excess moisture and helps the puffs rise.
· Test Dough Consistency: The dough should be smooth, shiny, and pipeable. If you lift the spoon, it should form a “V” shape that slowly falls.
· Steam is Key: The initial high heat creates a burst of steam that makes them puff. Don’t open the oven!
· Release Steam: Poking and drying in the oven prevents sogginess.
· Fill Just Before Serving: To keep shells crisp, fill no more than 1-2 hours ahead.

Troubleshooting

· Flat Puffs: Dough was too wet (eggs too large/not cooked enough) or oven opened too early.
· Soggy Puffs: Not baked long enough or not dried properly after baking.
· Cracked Tops: This is normal and part of their charm!
· Dense Interior: Eggs were added while dough was too hot, or eggs weren’t fully incorporated.

Enjoy your taste of French patisserie at home

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