FAMOUS CREAM PUFFS

Ingredients

For the Choux Pastry

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the Cream Filling

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) sugar
• 4 egg yolks
• 1/4 cup (30 g) cornstarch
• 2 tbsp butter
• 1 tsp vanilla extract
• 1 cup (240 ml) heavy cream, whipped

Optional Topping

• Powdered sugar for dusting

Instructions

Step 1: Make the Choux Pastry

1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
2. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
3. Add flour all at once and stir quickly until the dough forms a ball and pulls away from the pan.
4. Remove from heat and let cool for 5 minutes.
5. Beat in eggs one at a time until the dough becomes smooth and glossy.
6. Pipe or spoon small mounds onto the baking tray.
7. Bake for 25–30 minutes until puffed and golden brown.
8. Let cool completely before filling.

Step 2: Make the Cream Filling

1. Heat milk in a saucepan until warm but not boiling.
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly whisk warm milk into the egg mixture.
4. Return mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
5. Remove from heat and stir in butter and vanilla.
6. Cool completely, then fold in whipped cream for a lighter filling.

Step 3: Fill the Cream Puffs

1. Slice cream puffs in half or poke a hole in the bottom.
2. Pipe the cream filling inside.
3. Dust with powdered sugar if desired.

Serve chilled and enjoy!