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Homemade Cream Puffs

Homemade Cream Puffs

These adorable cream puffs (a.k.a. profiteroles!) are way easier to make than you'd think, so go ahead and impress Mom this weekend with pastry skills you didn't know you had!

30 min active; 35 min total; makes 8 cream puffs

 

YOU'LL NEED:

  • 3.5 oz butter
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 cup flour
  • 5 eggs
  • 1 cup whole milk
  • 1/4 cup sugar
  • 1 1/2 Tbsp cornstarch
  • 1/4 tsp vanilla bean paste
  • 1/4 tsp vanilla extract
  • 2 oz dark chocolate
  • parchment paper
  • plastic wrap

 

INSTRUCTIONS:

1. MAKE CREAM PUFFS

  • Heat oven to 375°F
  • Line a baking sheet with parchment paper
  • In a pot, combine 1/2 cup water, 2 oz butter & 1/4 tsp salt then bring to a boil over med-high, stirring to melt butter
  • Add flour to the pot and stir vigorously with a wooden spoon for 1–2 min (it will form a ball and leave a film on the pot)
  • Transfer mixture to a medium bowl and let cool 2–3 min
  • Rinse out pot to use later
  • Once mixture has cooled, add 1 egg, beating with wooden spoon
  • Mixture will immediately separate–continue to beat with spoon and trust us! It will become cohesive again. When mixture it does, add a 2nd egg and beat until cohesive again.
  • Drop mixture by tablespoons (8 in total) onto prepared baking sheet then transfer to oven and bake for 25–30 min, until lightly browned

 

2. MAKE VANILLA PASTRY CREAM

  • Separate remaining 3 egg yolks from egg whites, discarding whites or reserving for another use
  • Add egg yolks to milk and whisk to combine
  • In the pot, add sugar, cornstarch, remaining 1/8 tsp salt & HALF of milk-egg mixture, then whisk to combine over med-low, ensuring there are no dry bits in corners
  • Add remaining milk-egg mixture and whisk to combine, then bring to a low boil, stirring often for 12–15 min
  • Once mixture starts to bubble, cook another 1–2 min until thickened
  • Add vanilla bean paste, vanilla extract & 1/2 oz butter, and stir until butter is melted, then transfer to a shallow bowl
  • Press plastic wrap directly onto surface of pastry cream to prevent a skin from forming. Transfer to freezer to chill quickly

 

3. MAKE CHOCOLATE DRIZZLE & FINISH CREAM PUFFS

  • In a microwave-safe container, melt chocolate & remaining 1 oz butter together, about 30 sec, stirring to combine
  • When puffs and filling are cooled, slice off the top 1/3 of each puff
  • Spoon about 1 Tbsp pastry cream into each puff and replace tops
  • Drizzle chocolate glaze over top