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Crispy Sweetheart Cream Puffs with Velvety Vanilla Filling

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Delight in these crispy sweetheart cream puffs with a smooth, velvety vanilla filling. Quick and easy to make, they are perfect for any occasion and sure to impress.

Ingredients

Scale
  • 1 cup (240 ml) water (cold or room temperature)
  • 8 tablespoons (113 g) unsalted butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup (125 g) all-purpose flour (sifted)
  • 4 large eggs, room temperature
  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 4 large egg yolks
  • 2 tablespoons (28 g) unsalted butter, softened
  • 2 teaspoons pure vanilla extract
  • Optional: 1/2 cup (120 ml) heavy cream, whipped to soft peaks

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat.
  3. Remove from heat and immediately add sifted flour all at once. Stir vigorously with a wooden spoon until dough pulls away from sides and forms a smooth ball, about 1-2 minutes.
  4. Return pan to low heat and stir constantly for another 1-2 minutes to dry the dough slightly.
  5. Transfer dough to a large mixing bowl and let cool for 5 minutes.
  6. Beat in eggs one at a time, fully incorporating each before adding the next, until dough is smooth, glossy, and falls off the spoon in thick ribbons.
  7. Transfer dough to a piping bag fitted with a round tip. Pipe 1 1/2-inch rounds onto prepared baking sheet, leaving about 2 inches between each.
  8. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F and bake for an additional 20-25 minutes until puffed, golden, and crisp. Avoid opening oven door during baking.
  9. Transfer puffs to a wire rack and cool completely before filling.
  10. To prepare the vanilla filling, heat whole milk in a saucepan just until simmering.
  11. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
  12. Slowly pour about 1/2 cup hot milk into egg mixture, whisking constantly to temper eggs.
  13. Return mixture to saucepan with remaining milk and cook over medium heat, stirring constantly until thickened and bubbling, about 3-5 minutes.
  14. Remove from heat and stir in butter and vanilla extract.
  15. Optional: Let filling cool slightly, then fold in whipped cream for extra velvety texture.
  16. Fill the puffs by slicing each in half or poking a small hole and piping the vanilla filling inside.
  17. Refrigerate filled puffs for at least 30 minutes before serving.

Notes

Drying the dough slightly on the stove after adding flour is key to a perfect crisp shell. Add eggs one at a time for better dough consistency. Avoid opening the oven door during baking to prevent collapse. Temper eggs carefully when making the filling to avoid curdling. Piping dough evenly ensures uniform puffs. For gluten-free, substitute almond flour; for dairy-free, use plant-based milk and vegan butter.

Nutrition

Keywords: cream puffs, choux pastry, vanilla filling, crispy cream puffs, homemade dessert, easy cream puffs, pastry

Find it online: https://hungermind.com/crispy-sweetheart-cream-puffs-recipe-easy-homemade-vanilla-filling-steps/