I Can't Believe I Made Cream Puffs

Transform your kitchen into a patisserie with "I Can't Believe I Made Cream Puffs," a delightful recipe that demystifies the art of this classic French pastry. Perfect for beginners and seasoned bakers alike, these elegant cream puffs feature a simple pâte à choux dough that bakes into airy, golden shells, ready to be filled with a luxurious homemade vanilla pastry cream. From the satisfying process of whipping the dough to glossy perfection to crafting the luscious filling, this recipe is as rewarding as it is delicious. With just a sprinkling of powdered sugar for the finishing touch, these cream puffs are the ideal crowd-pleaser for parties, holidays, or an indulgent treat at home. Ready in under 90 minutes, they’re a show-stopping dessert that will have everyone asking for seconds!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 1 cup water
• 1 cup all-purpose flour
• 0.25 teaspoon salt
• 4 pieces large eggs
• 2 cups whole milk
• 0.5 cup granulated sugar
• 0.25 cup cornstarch
• 4 pieces large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 2 tablespoons powdered sugar (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

In a medium saucepan over medium heat, combine 1 cup unsalted butter, 1 cup water, and 0.25 teaspoon salt. Bring to a boil.

Step 3

Reduce the heat to low and add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 2 minutes.

Step 4

Remove the dough from heat and let it cool for 5 minutes. Then, add the eggs one at a time, beating well after each addition until fully incorporated and the mixture is smooth and glossy.

Step 5

Transfer the dough to a piping bag fitted with a large round tip (or use two spoons). Pipe or spoon 2-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart.

Step 6

Bake in the preheated oven for 20 minutes. Without opening the oven, reduce heat to 375°F (190°C) and bake for an additional 10-15 minutes, or until the cream puffs are golden brown and fully set.

Step 7

Remove the cream puffs from the oven and transfer them to a wire rack to cool completely.

Step 8

For the pastry cream, in a medium saucepan over medium heat, combine 2 cups whole milk and 0.5 cup granulated sugar. Heat until steaming but not boiling.

Step 9

In a separate bowl, whisk together 4 egg yolks, 0.25 cup cornstarch, and a splash of the warm milk mixture to temper the eggs.

Step 10

Slowly pour the egg mixture back into the saucepan, whisking constantly. Cook over medium heat until thickened and bubbling, about 2-3 minutes.

Step 11

Remove from heat and stir in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract. Transfer the pastry cream to a clean bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator until cold.

Step 12

To assemble, slice the cream puffs in half horizontally or create a small slit at the base. Pipe or spoon the pastry cream into the hollow center of each cream puff.

Step 13

Dust the filled cream puffs with powdered sugar, if desired, and serve immediately.

Nutrition Facts

Serving size	(1397.2g)

Amount per serving	% Daily Value*
Calories	2781.1

Total Fat 174.9g	0%
Saturated Fat 91.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1848.6mg	0%
Sodium 1119.3mg	0%
Total Carbohydrate 251.3g	0%
Dietary Fiber 3.4g	0%
Total Sugars 139.2g
Protein 64.2g	0%

Vitamin D 446.7IU	0%
Calcium 861.3mg	0%
Iron 11.5mg	0%
Potassium 1247.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 9.1%

Carbs: 35.4%