Ingredients
1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
Pastry Cream Filling
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter
Directions
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the Choux Pastry:
In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Return the pan to low heat and cook, stirring constantly, for about 2 minutes to dry out the dough slightly.
Transfer the dough to a mixing bowl. Let it cool for a few minutes.
Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Shape and Bake:
Spoon the dough into a pastry bag fitted with a plain tip. Pipe 1 1/2-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart.
Dip your finger in water and smooth out any peaks on the dough mounds.
Bake for 20-25 minutes, until the puffs are golden brown and feel light. Do not open the oven door during baking.
Turn off the oven and let the puffs sit in the oven with the door slightly ajar for 10 minutes to dry out.
Transfer the puffs to a cooling rack to cool completely.
Make the Pastry Cream:
In a medium saucepan, combine the milk and half of the sugar. Bring to a simmer over medium heat.
In a mixing bowl, whisk together the remaining sugar, cornstarch, salt, and egg yolks until smooth.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Remove from heat and stir in the vanilla extract and butter until smooth.
Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let cool completely.
Fill the Cream Puffs:
Once the puffs are completely cool, cut them in half horizontally.
Spoon or pipe the pastry cream into the bottom halves of the puffs, then replace the tops.
Serve and Enjoy: Dust with powdered sugar if desired and serve immediately.
