FAMOUS CREAM PUFFS

Ingredients:

For the Pâte à Choux (Pastry Dough):

• 1 cup water
• 1/2 cup unsalted butter (1 stick)
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 4 large eggs (room temperature)

For the Cream Filling (Pastry Cream):

• 2 cups whole milk
• 1/2 cup sugar
• 5 large egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 tablespoon vanilla extract

Instructions:

Step 1: Make the Pâte à Choux (Pastry Dough)

1. Preheat the oven:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Cook the dough:
   In a medium saucepan, combine the water, butter, salt, and sugar. Bring to a simmer over medium heat, stirring occasionally, until the butter melts completely and the mixture is smooth.
3. Add the flour:
   Once the butter mixture is boiling, remove the saucepan from the heat. Quickly stir in the flour all at once. Mix vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball. This should take about 2 minutes.
4. Cool the dough:
   Let the dough cool for about 5 minutes. This step is important so you don’t cook the eggs in the next step.
5. Add the eggs:
   Add the eggs one at a time, mixing well after each addition. You can use an electric mixer or continue to mix by hand until the dough is smooth and shiny. The dough should be thick but easily piped.
6. Pipe the dough:
   Transfer the dough to a piping bag with a large round tip (or use a plastic bag with the tip cut off). Pipe the dough into small mounds (about 1.5 inches in diameter) on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake:
   Bake the puffs in the preheated oven for 20-25 minutes, or until they are puffed up and golden brown. Do not open the oven during baking, as this can cause them to collapse. Let them cool completely on a wire rack.

Step 2: Make the Pastry Cream (Filling)

1. Heat the milk:
   In a medium saucepan, heat the milk over medium heat until it just begins to steam. Do not boil.
2. Whisk the egg yolks and sugar:
   In a separate bowl, whisk the egg yolks and sugar together until pale and smooth. Add the cornstarch and salt, and whisk until fully combined.
3. Temper the egg mixture:
   Gradually add the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking. Once combined, pour the mixture back into the saucepan.
4. Cook the pastry cream:
   Cook the mixture over medium heat, whisking constantly, until it thickens and starts to bubble. Once it’s thickened, remove from heat.
5. Finish the pastry cream:
   Stir in the butter and vanilla extract until the butter is fully melted and the mixture is smooth. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours to chill and set.

Step 3: Assemble the Cream Puffs

1. Fill the puffs:
   Once the cream puffs have cooled and the pastry cream has chilled, use a small knife to cut a small hole in the bottom of each puff. You can also slice them in half like a sandwich.
2. Pipe the filling:
   Transfer the chilled pastry cream to a piping bag and pipe it into each puff until filled. If you cut the puff in half, simply spoon the cream into the bottom half and place the top half back on.
3. Serve and enjoy!
   You can dust the cream puffs with powdered sugar for an extra touch of sweetness, if desired. Serve immediately, or store in the refrigerator until ready to enjoy.