Milk-and-Water Choux Puffs with Vanilla Pastry Cream
Golden choux buns filled with smooth vanilla pastry cream.
This choux pastry makes crisp, hollow profiterole shells filled with vanilla pastry cream. The source’s cream method adds eggs directly to boiling milk, which risks scrambling; this version tempers the eggs with hot milk and cooks the custard until thick. Add eggs to the choux one at a time until the dough falls from a spoon in a smooth V. Bake without opening the oven early, then cool the shells before filling. Heat 500 ml milk until steaming. Whisk sugar, yolks and cornstarch. Slowly whisk hot milk into yolk mixture, return to pan and cook, whisking, until thick and bubbling. Stir in vanilla and 40 g butter. Cover surface and chill. Heat oven to 200°C (400°F). Bring water, 125 ml milk, 100 g butter, sugar and salt to a boil. Remove from heat and stir in flour all at once.
Recipe card
Milk-and-Water Choux Puffs with Vanilla Pastry Cream
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Cook pastry cream
Heat 500 ml milk until steaming. Whisk sugar, yolks and cornstarch. Slowly whisk hot milk into yolk mixture, return to pan and cook, whisking, until thick and bubbling. Stir in vanilla and 40 g butter. Cover surface and chill.
Make choux base
Heat oven to 200°C (400°F). Bring water, 125 ml milk, 100 g butter, sugar and salt to a boil. Remove from heat and stir in flour all at once.
Dry dough
Return pan to low heat and stir 1 to 2 minutes until dough forms a ball and a film coats the pan. Cool 5 minutes.
Add eggs
Beat in egg gradually, a little at a time, until dough is glossy and falls from a spoon in a V shape. You may not need every drop.
Pipe and bake
Pipe 20 small mounds on lined trays. Bake 20 minutes, then reduce oven to 180°C (350°F) and bake 10 to 15 minutes until browned and dry. Do not open oven early.
Cool and fill
Pierce shells to release steam and cool completely. Pipe chilled pastry cream into each shell.
How to tell when it is ready
Pierce shells to release steam and cool completely. Pipe chilled pastry cream into each shell.
Tips
- Heat 500 ml milk until steaming.
- Heat oven to 200°C (400°F).
- Return pan to low heat and stir 1 to 2 minutes until dough forms a ball and a film coats the pan.
- Beat in egg gradually, a little at a time, until dough is glossy and falls from a spoon in a V shape.
Troubleshooting
- If choux is runny, mix in only enough egg for a V-shaped consistency.
- If shells collapse, bake longer until dry and avoid opening oven early.
Substitutions
- Use plant-based milk and butter for a dairy-free custard variation, noting texture may differ.
- Use gluten-free choux flour blend if suitable.
Variations
- Fill with whipped cream instead of pastry cream.
- Dip tops in melted chocolate.
Serving suggestions
- Dust with icing sugar.
- Drizzle with chocolate sauce.
- Serve with fresh berries.
- Offer coffee.
Make ahead
Prepare components ahead and store safely. Refrigerate filled profiteroles covered and use within 2 days. Store unfilled shells airtight for 1 day or freeze up to 1 month.
Storage
Refrigerate filled profiteroles covered and use within 2 days. Store unfilled shells airtight for 1 day or freeze up to 1 month.
Food safety
Pastry cream contains eggs and milk; chill promptly and keep filled profiteroles refrigerated.
Frequently asked questions
Can I make profiterole shells ahead?
Yes. Bake and cool shells, then freeze unfilled. Re-crisp briefly in a low oven and cool before filling.
How should I store profiteroles with vanilla pastry cream?
Refrigerate filled profiteroles covered and use within 2 days. Store unfilled shells airtight for 1 day or freeze up to 1 month.
Dust with icing sugar. Refrigerate filled profiteroles covered and use within 2 days. Store unfilled shells airtight for 1 day or freeze up to 1 month.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.