Authentic cream puffs perfectly baked with a real vanilla custard filling and a crispy golden shell

These authentic crispy cream puffs are a true delight, freshly baked to perfection with a golden, crispy shell that encases a rich, velvety vanilla custard. The custard is bursting with the flavor of real vanilla beans, creating a gourmet experience in every bite. Unlike store-bought versions that can be cold and filled with artificial whipped cream, these homemade cream puffs offer an authentic taste, bringing you closer to the art of French pastry. With a delicate, airy texture and a satisfying crunch, these cream puffs are the epitome of dessert perfection.

Why you'll love this:

You’ll fall in love with these authentic, crispy cream puffs because they bring the joy of freshly baked goods right to your kitchen. The contrast between the crisp exterior and the creamy, flavorful interior makes every bite an experience to savor. The use of real vanilla beans in the pastry cream adds a depth of flavor that’s simply unmatched by store-bought or pre-made versions. If you’ve ever been disappointed by cold, soggy cream puffs filled with fake cream, these will restore your faith in this classic dessert. Making them at home may seem like a challenge, but the step-by-step guide makes it easy to achieve professional results.

Perfect opportunity:

These cream puffs are perfect for any special occasion, whether it's a party, a tea party or an elegant dessert for a dinner party. They also make a wonderful treat for yourself or your loved ones, transforming an ordinary day into something special. Whether you want to impress your guests or simply treat yourself to a pampering moment, these cream puffs are sure to be a hit.

Decorating tips:

For an elegant presentation, lightly dust the tops of the cream puffs with icing sugar just before serving. You can also drizzle them with a simple chocolate glaze or caramel sauce for added decadence. If you want to get creative, dip the tops in melted chocolate and sprinkle with chopped nuts or edible gold flakes for a luxurious finish. Serve them on a beautiful platter, perhaps with fresh berries or a sprig of mint, to make them the star of your dessert table.

Ingredients:

For the dough (Choux Pastry):

• 125 ml of water
• 125 ml of whole milk
• 100 g unsalted butter, cut into cubes
• 1 teaspoon of sugar
• 1/2 teaspoon salt
• 150 g all-purpose flour
• 4 large eggs

For the vanilla pastry cream:

• 500 ml of whole milk
• 1 vanilla pod, seeds scraped
• 100 g caster sugar
• 40 g cornstarch
• 5 large egg yolks
• 50 g unsalted butter, cut into small pieces

Instructions:

1. Prepare the Choux Pastry:
   In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring mixture to a boil over medium heat. Once boiling, remove pan from heat and add flour all at once. Stir vigorously with a wooden spoon until mixture forms a smooth dough that pulls away from the sides of the pan. Return pan to low heat and continue stirring for about 2 minutes to release moisture.
2. Add the eggs:
   Transfer the dough to a bowl and let cool slightly. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth, glossy and thick. The dough should hold its shape once formed, but be soft enough to form easily.
3. Poach and cook:
   Preheat your oven to 200°C (390°F). Line a baking sheet with baking paper. Transfer the batter to a piping bag fitted with a large round tip. Pipe small mounds of batter onto the prepared baking sheet, spacing them about 5cm apart. Smooth the peaks with a damp finger to ensure even cooking. Bake for 20 to 25 minutes or until the choux are golden and crispy. Turn off the oven, crack the door ajar and let the choux cool inside for 10 minutes to prevent them from collapsing.
4. Prepare the vanilla pastry cream:
   In a medium saucepan, heat the milk and vanilla seeds over medium heat until simmering. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens and comes to a boil. Continue to cook for 1 to 2 minutes, then remove from the heat and whisk in the butter until completely melted and incorporated. Transfer the custard to a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely chilled.
5. Assemble the cream puffs:
   Once the choux buns have cooled, cut them in half horizontally using a serrated knife. Spoon a generous amount of vanilla pastry cream into the bottom half of each choux bun. Replace the top half and press gently to secure.
6. Final touch:
   Just before serving, dust the cream puffs with icing sugar or your favorite decoration. Serve immediately for best taste and texture.

Appreciate!