Cream Puffs

Ingredients

• 2 cups whole milk
• 0.5 cups granulated sugar
• 4 large egg yolks
• 0.25 cups cornstarch
• 2 tsp vanilla extract
• 0.25 tsp kosher salt
• 2 tbsp unsalted butter
• 0.5 cups water
• 0.5 cups whole milk
• 8 tbsp unsalted butter
• 1 tsp granulated sugar
• 0.5 tsp kosher salt
• 1 cups all-purpose flour
• 4 large egg
• 1 large egg – beaten (egg wash)
• 1 tbsp water – for egg wash
• 1 cups heavy cream – well chilled
• 2 tbsp powdered sugar
• 0.5 tsp vanilla extract
• powdered sugar – for serving

Instructions

1. Make the pastry cream: In a medium saucepan, heat 2 cups whole milk and 2 tsp vanilla extract over medium until steaming with small bubbles around the edges.
2. In a bowl, whisk 4 large egg yolks with 0.5 cup granulated sugar until pale, then whisk in 0.25 cup cornstarch and 0.25 tsp kosher salt until smooth.
3. Temper the yolk mixture with a ladle of the hot milk, whisking constantly, then return all to the saucepan. Cook over medium heat, whisking steadily, until thick and bubbling, 2–3 minutes; continue 1 minute more after the first bubbles for full starch activation. Off heat, whisk in 2 tbsp unsalted butter until glossy.
4. Spread the pastry cream in a shallow dish, press plastic directly on the surface, and chill until completely cold, at least 2 hours.
5. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
6. Start the choux paste: In a medium saucepan, combine 0.5 cup water, 0.5 cup whole milk, 8 tbsp unsalted butter, 1 tsp granulated sugar, and 0.5 tsp kosher salt. Bring to a full rolling boil over medium-high heat.
7. Add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides, then cook and stir to dry the panade, 2–3 minutes; a thin film may form on the pan.
8. Transfer the hot dough to a mixing bowl. Let cool 5 minutes, then beat in 4 large eggs one at a time, mixing fully before the next, until the dough is smooth, glossy, and falls from the spatula in a thick V-shaped ribbon.
9. Spoon or pipe 12 mounds onto the prepared sheet, about 1.75 inches wide and spaced 2 inches apart. Smooth any peaks with a damp fingertip.
10. Make an egg wash by mixing 1 large egg with 1 tbsp water. Lightly brush the tops.
11. Bake at 425°F for 10 minutes, then reduce to 375°F (190°C) without opening the oven and bake 15–20 minutes more until deeply golden, puffed, and feel light yet set. Turn off the oven.
12. Immediately poke a small hole in each puff with a skewer to vent, return to the turned-off oven, and dry with the door ajar for 5–10 minutes. Cool completely on a rack.
13. Whip the cream: In a chilled bowl, beat 1 cup heavy cream, 2 tbsp powdered sugar, and 0.5 tsp vanilla extract to medium peaks.
14. Make diplomat cream: Whisk the chilled pastry cream to loosen, then gently fold in the whipped cream until smooth and airy.
15. Fill the puffs: Either poke a slightly larger hole in the base of each puff and pipe in diplomat cream until the puff feels heavy, or split puffs horizontally with a serrated knife and spoon in the filling before capping.
16. Dust with powdered sugar and serve within a few hours, or refrigerate filled puffs up to 1 day for a softer shell.