Classic Cream Puffs (Choux Pastry)

Instructions

step 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper./nstep 2 In a saucepan, combine water, milk, butter, sugar, and salt, then bring to a boil./nstep 3 Add flour all at once and stir vigorously until the dough pulls away from the sides of the pan./nstep 4 Remove from heat and let cool slightly, then add eggs one at a time, mixing well after each addition until smooth./nstep 5 Transfer the dough to a piping bag and pipe small rounds onto the prepared baking sheet./nstep 6 Bake for 20–25 minutes until puffed and golden brown, then cool completely./nstep 7 In a saucepan, heat milk until just simmering./nstep 8 In a bowl, whisk sugar, egg yolks, and cornstarch until smooth, then slowly add warm milk while whisking./nstep 9 Return mixture to the saucepan and cook until thickened, then stir in butter and vanilla extract./nstep 10 Cool the cream, then fill each puff by piping the cream into the center.

Storage and Reheating Tips

Store unfilled shells in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Filled cream puffs should be refrigerated and enjoyed within 2–3 days. Avoid reheating filled puffs; instead, crisp empty shells in the oven at 300°F (150°C) for a few minutes if needed.