2 cups (480ml) whole milk
½ cup (100g) granulated sugar
4 large egg yolks
¼ cup (30g) cornstarch
2 tbsp unsalted butter
1½ tsp pure vanilla extract
💡 Pro Tips:
Use room-temp eggs—they incorporate smoothly into hot dough.
Don’t open the oven early—shells collapse if disturbed.
Fill just before serving—keeps shells crisp.
Step-by-Step Instructions (Crisp, Creamy, Foolproof)
1. Make the Choux Pastry
Preheat oven to 425°F (220°C). Line baking sheets with parchment.
In a saucepan, bring water, butter, sugar, and salt to a rolling boil.
Remove from heat; add flour all at once. Stir vigorously until smooth.
Return to low heat; cook 1–2 minutes, stirring, until dough forms a ball.
Transfer to bowl; cool 5 minutes.
Add eggs one at a time, beating well after each, until glossy and thick.
2. Pipe or Spoon Shells
Drop 2-tbsp mounds onto sheets (or pipe with a star tip for ridges).
Smooth peaks with wet finger.
Bake 15 minutes at 425°F, then reduce to 350°F (175°C) and bake 15–20 minutes more until deep golden and hollow-sounding.
Do not open oven early!
Pierce each puff with a knife to release steam; cool completely.
3. Make the Pastry Cream
Heat milk in saucepan until steaming (not boiling).
Whisk sugar, egg yolks, and cornstarch in bowl until pale.
Slowly pour hot milk into yolk mixture, whisking constantly.
Return to saucepan; cook over medium heat, whisking, until thick (1–2 mins).
Remove from heat; stir in butter and vanilla.
Cover with plastic wrap (touching surface to prevent skin); chill 2+ hours.
4. Fill & Serve
Slice puffs in half; spoon or pipe in chilled pastry cream.
Dust with powdered sugar or drizzle with chocolate if desired.
Serve within 2–3 hours for best texture.
Serving Suggestions
☕ Classic pairing: Hot coffee or espresso
🍓 Festive twist: Top with fresh berries or raspberry sauce
🎉 Holiday favorite: Fill with whipped cream + lemon curd for variety
Make-Ahead & Storage Tips
Shells: Store unfilled in airtight container up to 2 days (recrisp in 300°F oven 5 mins).
Pastry cream: Keeps up to 3 days in fridge.
Filled puffs: Best eaten same day—shells soften over time.
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