Cream Puffs - Made from Scratch

      Also known as a profiterole, the cream puff represents the pinnacle of simplicity in pastry-making. The buttery, airy dough transforms into fluffy spheres with a tender hollow interior, ideal for filling with rich crème mousseline. Dust with powdered sugar and stack them high; relish in the beauty of uncomplicated perfection.

      Yields approximately 30 cream puffs

      ½ cup plus 1 tablespoon (127 grams) unsalted butter

      ½ cup (120 grams) water

      ½ cup (120 grams) whole milk

      2 teaspoons (8 grams) granulated sugar

      ½ teaspoon (1.5 grams) kosher salt

      1¼ cups (156 grams) all-purpose flour

      5 large eggs (250 grams), at room temperature

      1 large egg white (30 grams), at room temperature

      Vanilla Crème Mousseline (recipe follows)

      Garnish: powdered sugar

      Begin by preheating the oven to 375°F (190°C). Use a permanent marker and a 2-inch round cutter to draw 30 circles on two sheets of parchment paper. Flip the parchment over and place on two baking sheets. In a medium saucepan, melt the butter over medium heat. Add ½ cup (120 grams) of water, milk, granulated sugar, and salt; bring to a boil. Stir in the flour using a wooden spoon. Continuously cook, stirring, until a film forms on the bottom of the pan, about 1 to 2 minutes. Transfer the mixture to a stand mixer bowl fitted with the paddle attachment. With the mixer on low speed, beat until the dough is warm to the touch, around 1 minute. Add the eggs and egg white one at a time, mixing until fully combined.

      Move the batter to an 18-inch piping bag fitted with a ½-inch round tip*. Position the piping tip in the center of one circle. Hold it vertically about ½ inch above the parchment and apply even pressure until the batter fills the circle edges. Stop applying pressure and lift the tip away. Dampen your finger with water to press down the tip, smoothing the top. Repeat with the remaining batter.

      Bake for 15 minutes. Rotate the pans and continue baking until fully puffed and deep golden brown, about an additional 10 minutes. Allow to cool completely on wire racks. Using a ¼-inch round piping tip, poke a hole in the center bottom of each puff. Insert a skewer into the hole and move it around to ensure the cream will fill the entire puff. Fill a pastry bag fitted with the same tip with Vanilla Crème Mousseline. Insert the piping tip into the hole and apply gentle pressure to fill. Repeat with the remaining puffs. Dust with powdered sugar if desired. Serve immediately or refrigerate until ready to serve. Best enjoyed the same day.

      *We used a Wilton 1A Round Tip for piping and an Ateco #802 Plain Piping Tip for filling.

      Let us know how it turned out!

      Vanilla Crème Mousseline

      3 cups (720 grams) whole milk

      1 cup (200 grams) granulated sugar, divided

      1 vanilla bean, split lengthwise, seeds scraped and reserved

      8 large egg yolks (149 grams)

      ¼ cup plus 3 tablespoons (56 grams) cornstarch

      ¼ teaspoon kosher salt

      ¼ cup (57 grams) unsalted butter, softened

      1½ cups (340 grams) unsalted butter, at room temperature

      In a large saucepan, combine milk, ½ cup (100 grams) sugar, and the vanilla bean along with its scraped seeds. Heat over medium heat until steaming, then discard the vanilla bean. In a large bowl, whisk together the egg yolks, cornstarch, salt, and the remaining ½ cup (100 grams) sugar. Gradually mix in the warm milk mixture, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, whisking continuously, until thickened and boiling, around 4 to 5 minutes. Strain the mixture through a fine mesh sieve into a large bowl. Stir in the softened butter in two parts, then cover with plastic wrap, pressing it directly onto the pastry cream surface to prevent a skin from forming. Chill until an instant-read thermometer reads 65°F (18°C) to 70°F (21°C), approximately 2½ to 3 hours.

      In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter at medium speed until smooth, about 1 minute. Remove the pastry cream from the refrigerator and whisk to smooth it out. (At this stage, the butter and pastry cream should be at the same temperature.) With the mixer on low speed, gradually add the pastry cream to the butter, allowing each addition to fully incorporate before adding the next, stopping to scrape down the sides of the bowl as necessary. Use immediately.

      Let us know how it turned out