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Perfect Diploma Cream Puffs Recipe Easy Homemade Vanilla Bean Pastry Cream Filling

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Delicate choux pastry cream puffs filled with rich, silky vanilla bean pastry cream. A quick and easy recipe perfect for celebrations or everyday indulgence.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 8 tablespoons (115 g) unsalted butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 cup (125 g) all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 2 cups (480 ml) whole milk
  • 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
  • 6 large egg yolks, room temperature
  • 2/3 cup (130 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 2 tablespoons (30 g) unsalted butter, softened
  • Powdered sugar for dusting (optional)
  • Chocolate ganache drizzle (made from heavy cream and dark chocolate) (optional)

Instructions

  1. Preheat oven to 425°F (220°C). In a medium saucepan, combine water, butter, salt, and sugar. Bring to a rolling boil over medium heat, stirring occasionally.
  2. Remove pan from heat and immediately add sifted flour all at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from pan sides.
  3. Return pan to low heat and cook dough for 1-2 minutes, stirring constantly to dry it out slightly.
  4. Transfer dough to mixing bowl and cool for 3-5 minutes.
  5. Beat in eggs one at a time, fully incorporating each before adding the next, until dough is smooth, glossy, and sticky.
  6. Pipe or spoon dough onto parchment-lined baking sheet in 1.5-inch rounds spaced 2 inches apart.
  7. Bake at 425°F (220°C) for 10 minutes, then reduce oven to 350°F (175°C) and bake for 20-25 minutes until golden brown and puffed.
  8. Pierce each puff with a skewer to release steam and prevent sogginess. Cool on wire rack.
  9. For pastry cream: Heat milk with vanilla bean seeds and pod over medium heat until just below boiling. Remove pod.
  10. Whisk egg yolks, sugar, and cornstarch until smooth and pale.
  11. Slowly pour about 1/2 cup hot milk into yolk mixture, whisking constantly to temper eggs.
  12. Pour yolk mixture back into saucepan with remaining milk. Cook over medium heat, whisking constantly, until thickened and boiling gently (3-4 minutes).
  13. Remove from heat and stir in softened butter until smooth.
  14. Pour pastry cream into bowl, cover with plastic wrap pressed on surface, and chill at least 2 hours.
  15. Once puffs and cream are cooled, cut puffs in half horizontally or poke hole in bottom.
  16. Fill piping bag with pastry cream and pipe generously into each puff.
  17. Optionally dust with powdered sugar or drizzle with chocolate ganache.

Notes

Do not open the oven door during the first 20 minutes of baking to maintain steam for puffing. Temper eggs slowly to avoid curdling. Chill pastry cream thoroughly before filling to prevent soggy puffs. Unfilled puffs can be frozen for up to 1 month. Reheat unfilled puffs in a 350°F oven for 5-7 minutes to restore crispness.

Nutrition

Keywords: cream puffs, choux pastry, vanilla bean pastry cream, homemade dessert, easy cream puffs, French dessert

Find it online: https://forkifyfun.com/perfect-diploma-cream-puffs-recipe-easy-homemade-vanilla-bean-pastry-cream-filling/