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Description
Indulge in these decadent cream puffs (profiteroles) filled with luscious vanilla bean pastry cream. This recipe guides you through creating perfect choux pastry shells and a rich, homemade vanilla bean cream filling for an elegant dessert.
Ingredients
Scale
- For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- For the Vanilla Bean Pastry Cream:
- 2 cups whole milk
- 1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter, softened
- Optional Toppings:
- Chocolate ganache
- Powdered sugar
- Whipped cream
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Choux Pastry: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Remove from heat. Add flour all at once and stir vigorously until a smooth ball forms and pulls away from the sides of the pan.
- Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.
- Transfer the dough to a bowl of a stand mixer fitted with the paddle attachment. Let cool for 5 minutes.
- Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
- Bake for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until golden brown and puffed.
- Turn off the oven, prop the door open slightly, and let the puffs cool completely in the oven to prevent collapsing.
- Make the Vanilla Bean Pastry Cream: In a saucepan, heat milk and vanilla bean seeds and pod (or vanilla extract) over medium heat until simmering. Remove from heat.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Gradually whisk about half of the hot milk into the egg yolk mixture to temper it.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking constantly, until the pastry cream thickens and bubbles. Cook for 1 minute more.
- Remove from heat. Stir in the softened butter until melted and incorporated.
- Pour pastry cream into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill completely.
- Assemble Cream Puffs: Once puffs are completely cool and pastry cream is chilled, slice off the tops of the puffs or poke a hole in the bottom.
- Fill the puffs generously with the vanilla bean pastry cream using a piping bag or spoon.
- Top with chocolate ganache, powdered sugar, or whipped cream if desired.
Notes
- Ensure your choux pastry dough is smooth and glossy before baking.
- Do not open the oven door during the initial baking period, as this can cause the puffs to deflate.
- Cool the pastry cream completely before filling the puffs.
- For a chocolate version, you can add cocoa powder to the choux pastry or drizzle with chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking and Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: Approximately 250-300 (will vary based on toppings)
- Sugar: Approximately 20g
- Sodium: Approximately 50mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 7g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 1g
- Protein: Approximately 5g
- Cholesterol: Approximately 100mg
Keywords: cream puffs, profiteroles, vanilla bean pastry cream, choux pastry, homemade dessert, French pastry, elegant dessert, party dessert, vanilla cream filling, easy cream puffs