Cream puffs

    Cream puffs

Preparation time: 25 minutes, Cooking time: 20 minutes, Difficulty: medium

4 Servings

FOR THE PASTRY
3/8 cup (100 ml) water
3 1/2 tbsp. (50 g) unsalted butter, cut 
into small pieces, plus more for pan
1/2 cup (60 g) all-purpose flour
2 large eggs
Salt

FOR THE CREAM FILLING
2 cups (500 ml) milk
3/4 cup (150 g) sugar
4 large egg yolks
1/8 cup (20 g) all-purpose flour
2 1/2 tbsp. (20 g) cornstarch
1 vanilla bean, split lengthwise

In a saucepan, bring the water to a boil with the butter and a pinch of salt. sift the flour; add it all at once to the boiling water and whisk. When the mixture begins to thicken, stir with a wooden spoon and continue cooking over medium heat for 2 to 3 minutes. remove from heat, let cool slightly, then beat in the eggs one at a time, incorporating each before adding the next. Heat the oven to 375°F (190°C).

Using a pastry bag fitted with a smooth tip 1/4 inch (6 mm) in diameter, pipe pastry puffs onto a buttered baking sheet and bake for about 20 minutes. meanwhile, prepare the filling. Bring the milk to a boil in a saucepan with half the vanilla bean (reserve remaining half bean for another use). Whisk egg yolks with sugar in a bowl. In another bowl, sift the cornstarch and flour together; whisk into egg yolk mixture. Pour a quarter of the boiling milk into the egg yolk mixture and stir until smooth. Add this mixture to remaining milk over medium heat, whisking constantly and returning it to a boil, until thick. Pour the cooked cream filling into a bowl and cool it quickly. Cut off the top of each pastry puff and use a pastry bag to fill with cream.