Cream Puffs after Supper

For Cream Puffs after Supper, the counter starts with whole milk, vanilla bean split and seeded, and granulated sugar divided. Portion it for 150 4 cm puffs.

Count on 45 minutes of prep, 23 minutes of cooking, 1 hour of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Pastry Cream

• 2 cups whole milk
• ½ vanilla bean split and seeded
• ½ cup granulated sugar divided
• 1 large egg
• 2 egg yolks
• 5 tablespoons cornstarch

For the Crème Légère

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For the Choux Pastry

• 1 cup unsalted butter cubed
• 2 cups whole milk
• 2 cups all-purpose flour
• 1 ¼ teaspoons kosher salt
• 1 teaspoon granulated sugar
• 5 large eggs variable quantity
• Powdered sugar for dusting

How the cooking goes

1. Make the pastry cream. Warm the milk in a saucepan. Whisk yolks, sugar, and cornstarch together in a bowl until pale. Temper the hot milk into the yolk mixture, return to the pan, and cook over a moderate flame, whisking constantly, until the mixture comes to a boil and thickens. Continue cooking at a gentle bubble for 1 to 2 minutes to cook out the starch. Take it off the heat, whisk in butter and vanilla, and press plastic wrap directly onto the surface. Refrigerate until fully chilled.
2. Make the choux paste (panade). Combine water, milk, butter, sugar, and salt in a saucepan over a moderate flame. Bring to a full boil. Add the flour all at once and stir vigorously with a wooden spoon until the dough pulls cleanly from the sides of the pan and a thin film forms on the bottom, about 1 to 2 minutes. The paste should look smooth and matte.
3. Put the eggs. Transfer the panade to a electric mixer fitted with the paddle attachment and mix on medium speed for 1 to 2 minutes to release steam. Add eggs one at a time, allowing each to fully incorporate before adding the next. Stop adding eggs when the paste holds a trench when a spoon is dragged through it, falls from a spoon in a thick ribbon, and hangs in a V-shaped hook. Do not add eggs beyond this stage.
4. Pipe and egg wash. Transfer choux paste to a piping bag fitted with a round tip. Pipe rounds onto sheet pan lined with parchments. Whisk together the egg wash and lightly brush each round, smoothing any peaks with a dampened finger.
5. Oven-bake. Bake at 375°F conventional (or 350°F convection) until the shells are deep deep gold all over, including the creases, 30 to 35 minutes. Do not open the oven during the first 25 minutes. Cool completely on a wire rack before filling.
6. Make the crème légère. Whisk the chilled pastry cream until the texture looks smooth. Whip the heavy cream to medium-stiff peaks separately, then fold it into the pastry cream in two additions until fully combined and light.
7. Fill and serve. Pipe crème légère into the bottom of each shell or slice the tops and fill. Serve immediately for the best texture.

After it comes off the heat

Chill it for the time the method names before serving. Keep leftovers covered in the refrigerator.

If you want another plate from Desserts, open Peanut Butter Blondies for the Dessert Plate and Cucumber Pimms Cup with a Clear Method.