How to Make Classic Cream Puffs at Home!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free option that adds richness.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Cocoa powder can be a more affordable option for flavor.

Make the pastry cream first as it needs chill time.

In a medium heat-proof bowl, whisk together 1 whole egg, 2 egg yolks, 1/2 cup granulated sugar, 3 tablespoons cornstarch, and 1/8 teaspoon salt for 2-3 minutes until light and airy.

The mixture should be smooth and glossy, forming a ribbon when the whisk is lifted.

Set the egg mixture aside.

In a medium saucepan, combine 1 cup heavy cream and 1 cup whole milk over medium heat.

Add vanilla bean paste to the milk and cream mixture and let it heat until steaming and just starting to simmer, without boiling.

Once the mixture is steaming with tiny bubbles, remove it from heat.

To temper the eggs, slowly pour the hot cream mixture into the egg mixture while whisking continuously to prevent the eggs from scrambling.

Once combined, return the mixture to the saucepan and bring it to a boil over medium heat, stirring constantly.

Once it starts boiling, set a timer for 1 minute and continue to stir constantly to ensure it thickens properly.

After boiling for 1 minute, remove from heat and pour into a heat-proof bowl containing 2 tablespoons of cold unsalted butter to cool it down.

Strain the mixture through a fine mesh sieve to ensure a smooth pastry cream, incorporating the butter until fully melted.

Cover the pastry cream with plastic wrap directly on the surface to prevent a skin from forming and let it cool to room temperature before refrigerating for chilling.

Preheat the oven to 425°F (220°C).

Prepare two eggs in a bowl, having an extra one on standby at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens