This recipe combines light and airy cream puffs with a luscious pastry cream filling, creating a decadent and elegant dessert.
Ingredients:
- For the Cream Puffs:
- 1 cup water
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, lightly beaten
- For the Pastry Cream:
- 2 cups milk
- 1/4 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
1. Make the Cream Puffs:
- Combine Water, Butter, and Salt: In a medium saucepan, bring water, butter, and salt to a rolling boil over medium heat.
- Add Flour: Remove from heat and immediately stir in flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
- Cool Slightly: Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly. Remove from heat and let cool slightly for about 5 minutes.
- Add Eggs Gradually: Beat in eggs one at a time, stirring vigorously after each addition until the dough is smooth and glossy.
- Pipe the Puffs: Pipe mounds of dough (about 1 1/2 inches in diameter) onto parchment-lined baking sheets, leaving space between them.
- Bake: Bake in a preheated oven at 400°F (200°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake for an additional 10-15 minutes, or until golden brown and puffed.
- Cool: Let the puffs cool completely on a wire rack before filling.
2. Make the Pastry Cream:
- Scald the Milk: In a medium saucepan, heat milk over medium heat until it just begins to simmer.
- Whisk Egg Yolks, Sugar, and Cornstarch: In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth.
- Temper the Eggs: Gradually whisk about 1/4 cup of the hot milk into the egg yolk mixture to temper it.
- Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
- Cook and Stir: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from Heat: Reduce heat to low and simmer for 1 minute, stirring constantly.
- Add Vanilla: Remove from heat and stir in vanilla extract.
- Chill: Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.
3. Fill and Assemble the Cream Puffs:
- Make a Small Hole in Each Puff: Use a small knife to carefully cut a small hole in the bottom of each cooled puff.
- Pipe in Pastry Cream: Fill each puff with pastry cream using a piping bag fitted with a small round tip.
- Decorate (Optional): Dust with powdered sugar, drizzle with chocolate ganache, or top with fresh berries.
Enjoy your delicious Cream Puff Cake!