Ingredients:
For the Choux Pastry:
1 cup (240 ml) water
1/2 cup (115 g) unsalted butter
1 cup (125 g) all-purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
4 large eggs
For the Vanilla Cream Filling:
1 1/2 cups (360 ml) heavy cream
1/2 cup (120 ml) whole milk
1/4 cup (50 g) granulated sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 egg yolk
Directions:
For the Choux Pastry:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture comes to a simmer.
Once the mixture is simmering, add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together and pulls away from the sides of the pan. Continue cooking for 2-3 minutes, stirring constantly, to dry out the dough.
Remove the pan from the heat and allow the dough to cool for 5 minutes.
Add the eggs one at a time, mixing well after each addition. The dough should be smooth, shiny, and slightly sticky.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds of dough (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 25-30 minutes, or until the cream puffs are golden brown and puffed up. Turn off the oven and allow them to cool with the door slightly ajar for 10 minutes. Then, remove them from the oven and allow to cool completely on a wire rack.
For the Vanilla Cream Filling:
In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the mixture is hot but not boiling.
In a separate bowl, whisk the egg yolk and cornstarch until smooth. Slowly pour some of the hot cream mixture into the egg mixture while whisking to temper the eggs.
Return the egg mixture to the saucepan with the rest of the hot cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
Remove from the heat and stir in vanilla extract. Let the cream cool to room temperature, then transfer it to the refrigerator to chill for at least 1 hour.
Assembly:
Once the cream puffs and the vanilla cream are both cooled, slice the tops off the choux puffs gently.
Fill each puff with a generous amount of vanilla cream, using a piping bag or a spoon.
Place the tops back on and dust the cream puffs with powdered sugar for an elegant finish.
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour (plus cooling time)
Kcal: Approx. 150 kcal per puff
Servings: 12 cream puffs