out pan and return mixture to pan. Bring to a boil for 2 minutes, stirring continuously. Transfer to a bowl and stir in vanilla and butter. Once you’re done cover the cream with plastic wrap, letting the plastic touch the cream to prevent it from getting a skin on the top layer. Then refrigerate while making the pâte à choux (the pastry dough).
- 1 cup water
- 6 tablespoon butter
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup flour
- 4 eggs
- 1 1/2 cups half and half
- 4 egg yolks
- 1 tsp vanilla
- 1/3 cup sugar
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/2 tsp ginger
- Preheat oven to 425 degrees F. Line a baking sheet with parchment, a silicone baking mat (works best) or grease WELL, so that your puffs don't stick.
- Bring water, butter, salt, and sugar to a boil in a medium saucepan until all of the butter is melted.
- Remove from the heat and add the flour all at once. Beat vigorously until completely combined. Return to heat and stir over medium-high heat until the mixture pulls away from the side of the pan.
- Remove from heat. Add eggs, one at a time, stirring constantly to prevent the eggs from cooking (it helps to have a friend help you during this step!). Stir until completely combined.
- Spoon warm batter into a pastry bag fitted with a medium to large round tip. Pipe circles (1 1/2 to 2 in) on the lined baking sheet, like below. (Note: they will spread very little so they can be placed fairly close together)
- Bake about 25 minutes, or until golden brown and hollow-sounding when the bottom of the puff is tapped (this is VERY important so that they don't sink).
- When they are done baking turn the oven off and prop the door open for 10 minutes. Remove from the oven. (This is important so the puffs don't collapse). Let cool.
- While the pastry dough is baking, start the pastry cream recipe below.
- Bring half and half to a boil in a small pan. In a separate bowl, whisk yolks and sugar together until light and creamy, then whisk in flour. Temper the egg mixture by adding the half and half slowly to the egg mixture while continuously whisking. Wash out pan then return mixture to pan. Bring to a boil for 2 minutes, stirring continuously. Transfer to a bowl and stir in vanilla and butter. Once you're done cover the cream with plastic wrap, letting the plastic touch the cream to prevent it from getting a skin on the top layer. Then refrigerate until the pâte à choux (the pastry dough) is finished baking.
- Whip 1 cup of heavy cream until peaks start to form then add 1/4 cup of sugar. Stir in vanilla. Fold this into the pastry cream. Carefully stir in the ginger and cinnamon for the Ginger Spice version.
- Fill a pastry bag (with a smaller circle tip) with pastry cream/whipped cream mixture. Insert the tip into the bottom flat side of the puff and squeeze the cream into the puffs carefully. You can also use a small tip of a cake ball stick (lollypop stick or skewer) to make the hole in the bottom of the puff. Squeeze the cream into the puffs until they feel heavy and full.
- Sprinkle with powdered sugar and serve OR freeze until you're ready to serve.
by Haley Burke and Mastering the Art of French Cooking