Cream Puffs

Make the Pastry Cream

1. Gather the ingredients.

   Prepare an ice bath large enough to hold a medium bowl.

   

2. Combine the milk and 1/4 cup of the sugar in a medium saucepan over medium-high heat until the mixture just begins to boil.

   

3. In a medium bowl, combine the egg, egg yolk, the remaining 1/4 cup of sugar, cornstarch, vanilla, and salt. Whisk by hand until pale, fluffy, and smooth.

   

4. When the milk-sugar mixture begins to boil, slowly add it to the egg mixture in a thin, steady stream while whisking continuously to prevent cooking the eggs (this process is called tempering).

   

5. Return the custard to the saucepan and whisk continuously over medium-low heat until it bubbles and thickens, 2 to 4 minutes. Remove the pan from the heat and continue to whisk until smooth, another 1 to 2 minutes.

   

6. Strain the pastry cream through a fine mesh sieve and into a clean bowl. This will remove any coagulated bits of egg.

   

7. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Place the bowl into the prepared ice bath and let cool, about 30 minutes. Remove from the ice bath and refrigerate for at least 30 minutes more, or until ready to use. While the pastry cream cools, make the optional craquelin and the choux.

   

Make the Craquelin (if using):

1. Gather the ingredients.

   

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium speed until light and fluffy, 2 to 3 minutes.

   

3. Turn the mixer off, scrape down the sides and bottom of the bowl, then add the flour and salt. Starting on low speed moving up to medium, mix the dough until completely combined, about 1 minute.

   

4. Gather 2 pieces of parchment paper (approximately 12 x 16 inches). Scrape the dough onto one sheet of parchment, place the other sheet on top, and roll the dough out to about 1/8 inch thick. Place the rolled sheet of dough on top of a sheet pan and refrigerate until ready to use. Meanwhile, make the choux.

   

Make the Choux:

1. Gather the ingredients.

   Position a rack in the center of the oven and heat to 400 F.

   

2. In a large saucepan bring the water, butter, salt, and sugar to a boil over high heat.

   

3. Turn the heat off, add the flour, and stir until it comes together into a ball, about 1 minute.

   

4. Return the pan to medium-high heat, stirring constantly until the mixture begins to look dry, 3 to 4 minutes. There should be a thin film of dough at the bottom of the pan.

   

5. Add the dough to a stand mixer fitted with the paddle attachment. Mix the dough on medium speed to cool slightly, 1 to 2 minutes.

   

6. Once the dough is cool, add the eggs one at a time until completely absorbed before adding the next. Scrape down the sides of the bowl and continue to mix until the dough is well combined, smooth, and glossy.

   

7. Fit a piping bag with a half inch circle tip (such as Ateco tip #805). Fill the piping bag with the batter.

   

8. Prepare 2 baking sheets by piping a small dot of batter on each corner, then line with parchment paper. This will prevent the parchment paper from flying up in the oven when the fan turns on if you are using a convection oven.

   

9. Pipe 2-inch round mounds of batter, 2-inches apart by holding the pastry bag vertically, 1/2-inch away from the paper and gently squeezing without moving the piping bag. When you reach the desired size, quickly twist and flick the piping bag so you have more of a flat top than a peak.

   If you are not making the craquelin, proceed to second half of step 11.

   

10. If using the craquelin, remove the sheet of craquelin from the fridge. Peel off one side of parchment and lightly place it back on top. Flip the sheet, then peel off the other piece of parchment. Doing this will help loosen the dough and make it easier to stamp out circles.

    

11. Using a 2-inch circle cutter, stamp out discs. Gently place a disc on top of each mound of piped choux. It will drape around the pastries as they bake and create a crispy exterior.

    If not using the craquelin, prepare the egg wash by whisking together the egg, milk, and salt in a small bowl. Brush the tops of the choux with the egg wash.

    

12. Bake for 10 minutes then reduce the heat to 350 F. Continue to bake until the puffs are golden and cooked through, another 24 to 27 minutes without the craquelin topping, and about 30 minutes with craquelin topping.

    Remove from the oven and let them cool completely on the baking trays or a wire rack.

    

Fill and Serve:

1. Once the pastries are completely cool, use a paring knife or a chopstick to poke a hole at the bottom of each.

   

2. Remove the pastry cream from the fridge and transfer it into the bowl of a stand mixer fitted with the paddle. Mix the pastry cream on medium speed until smooth and silky, 2 to 3 minutes.

   

3. Fit a piping bag with a 1/3 inch round tip (such as Ateco tip #803) and fill the piping bag with the pastry cream.

   

4. Gather the prepared piping bag filled with pastry cream and pipe enough cream in each puff until it feels heavy and it starts to overflow slightly. Scrape off any excess cream from the bottom of the pastry and transfer to a serving platter.

   

5. Sift the confectioners' sugar over the tops of the cream puffs and serve immediately.