Vanilla Cream Puffs
Looking for a simple cream puffs recipe? Our vanilla cream puff recipe is here to guide you through making these heavenly delights with ease and joy!
Prep Time: 1 hour hour
Cook Time: 40 minutes minutes
Making Puffs: 30 minutes minutes
Total Time: 2 hours hours 10 minutes minutes
Course: Dessert
Cuisine: French
Keyword: Baked Goods, Choux Pastry, Cream Puffs, Ganache, Pastry Cream
Servings: 14 vanilla cream puffs
Choux Pastry:
- ¼ cup water ~60 ml
- ¼ cup milk ~60 ml
- 3 tbsp unsalted butter ~45 g
- 2½ oz all-purpose flour ~70 g
- ¼ tsp salt
- 1¼ tsp sugar
- 2 large eggs ~95g after cracking
Vanilla Pastry Cream:
- 1 cup milk ~240 g
- 2 medium egg yolks or large (about 30-35 g)
- 2 tbsp cornstarch ~20 g
- 3 1/2 tbsp sugar ~44 g
- 1 tsp vanilla extract
- 1 tbsp unsalted butter ~14 g
Chocolate Ganache:
- 7 tbsp heavy cream ~100 g or 3.5 oz
- 3.5 oz dark chocolate ~100 g or 3.5 oz
Pastry Cream
Boil Milk: Mix milk, vanilla extract, and half the sugar. Heat until nearly boiling.
Prep Yolks: Whisk egg yolks, cornstarch, and remaining sugar in a bowl.
Temper Eggs: Gradually mix hot milk into yolk mixture to avoid curdling.
Thicken Cream: Cook the mixture over low/medium heat until it thickens and bubbles (2-4 minutes).
Off Heat Whisk: Remove from heat; whisk for another minute.
Add Butter: Stir in butter until fully incorporated.
Taste Test: Adjust sugar or vanilla if needed.
Cool Down: Cover with plastic wrap to prevent a crust; cool at room temp, then refrigerate if not using right away.
Cream Puffs
Oven Preheat: Set oven to 390°F (200°C).
Boil Mixture: Boil butter, milk, water, salt, and sugar.
Add Flour: Off heat, add flour and stir; return to heat for 2-3 minutes constantly stirring until glossy.
Cool Dough: Transfer to a bowl; cool for 10 minutes.
Whisk Eggs: In a separate bowl, whisk eggs.
Mix Dough: Add eggs to dough gradually, aiming for a thick, pipeable consistency. Make sure the dough passes the V-shape test.
Prep Tray: Line a baking tray with parchment or silicone mat.
Pipe Dough: Fill a piping bag; pipe dough into 12 to 16 mounds on the tray.
Baking: Bake at 356°F (180°C) for 40 minutes; open oven door slightly in the last 5 minutes.
Cool Puffs: Let puffs cool for 10-15 minutes, then carefully detach from the parchment paper and cool on a wire rack for another 10 to 15 minutes.
Chocolate Ganache
Chop Chocolate: Finely chop and place in a heatproof bowl.
Heat Cream: Cook heavy cream until bubbles form at the edges.
Melt Chocolate: Pour hot cream over chocolate, wait a minute, then stir until smooth. Set aside so it cools.
Assembly
Whisk Cream: Whisk the pastry cream before use.
Prep Ganache: Wait until the ganache is thick enough to coat the puffs. Warm up if too thick or cool down if too runny.
Fill Puffs: Pipe pastry cream into puffs using a bismark tip or cut and fill.
Top with Ganache: Dip or spoon ganache over the puffs.
Serve: Enjoy immediately for best flavor and texture.