Choux pastry shells filled with vanilla pastry cream and dusted with powdered sugar.
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| prepPreheat oven to 400°F / 200°C | ||||||||||
| prepLine baking sheet(s) with parchment paper | ||||||||||
| 240 ml whole milk | Combine milk, cream, sugar, vanilla & salt; simmer 10 min | Temper eggs: slowly drizzle cream into egg mixture while whisking | Pour back into saucepan, whisk over medium heat until thickened | Strain through fine mesh, discard vanilla bean | Whisk in butter one piece at a time until combined | Chill pastry cream 2–4 hrs (plastic wrap on surface) | Pipe pastry cream into each puff until overflowing | Dust with powdered sugar just before serving | ||
| 240 ml heavy cream | ||||||||||
| 67 g granulated sugar (for pastry cream) | ||||||||||
| 1 vanilla bean, split lengthwise | ||||||||||
| ¼ teaspoon salt | ||||||||||
| 5 large egg yolks, room temperature | Whisk egg yolks & sugar until beginning to dissolve | Whisk in cornstarch until combined | ||||||||
| 38 g granulated sugar (for egg mixture) | ||||||||||
| 24 g cornstarch | ||||||||||
| 57 g unsalted butter, softened, cut into 4 pieces | ||||||||||
| 240 ml water | Combine water, butter & salt; bring to rolling boil | Add flour, stir over medium-low heat until ball forms | Cool 2–3 min, add eggs one at a time, stirring until smooth | Pipe 2" × 1" mounds onto baking sheet, 1½" apart | Bake 400°F / 200°C, 30 min until dry & light golden | Pierce lower center of each puff halfway through | Return to oven, turn off heat, crack door, 10 min | Cool completely on baking sheet | ||
| 115 g unsalted butter, cut into 8 pieces | ||||||||||
| ¼ teaspoon salt | ||||||||||
| 125 g all-purpose flour | ||||||||||
| 4 large eggs, room temperature | ||||||||||
| Powdered sugar (for dusting) | ||||||||||
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