1. The Choux Pastry (The Shells)
- 1 cup All-purpose flour (sifted)
- 1 cup Water (or half water/half milk for a richer color)
- 1/2 cup (113g) Unsalted butter
- 4 large Eggs (at room temperature)
- 1/4 tsp Salt
- 1 tsp Sugar
2. The Pastry Cream (The Filling)
- 2 cups Whole milk
- 1/2 cup Sugar
- 4 Egg yolks
- 3 tbsp Cornstarch
- 1 tsp Vanilla extract
- Pro tip: For the fluffy look in your photo, fold in 1/2 cup of whipped heavy cream into the chilled pastry cream.
Instructions
Step 1: Make the Pastry
- Boil: In a saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
- Add Flour: As soon as it boils, add the flour all at once. Stir vigorously with a wooden spoon until a ball forms and pulls away from the sides of the pan (about 1-2 minutes).
- Cool & Add Eggs: Let the dough cool for 5 minutes. Add eggs one at a time, beating thoroughly after each addition. The dough should be glossy and hang in a “V” shape from your spoon.
Step 2: Bake
- Preheat: Set your oven to 400°F (200°C).
- Shape: Pipe or spoon small mounds onto a baking sheet lined with parchment paper.
- Bake: Bake for 20–25 minutes until golden brown and firm. Do not open the oven door during baking, or they might deflate!
- Cool: Poke a small hole in the side of each puff to let steam escape, then let them cool completely.
Step 3: Fill
- Cook Cream: Whisk egg yolks, sugar, and cornstarch. Slowly pour in hot milk while whisking. Return to heat and stir until thick. Add vanilla.
- Chill: Cover with plastic wrap (touching the surface) and refrigerate until cold.
- Assemble: Cut the tops off or use a piping bag to fill the hollow centers with the cream as seen in your photo.
