Cream Puffs

Instructions

1. Prepare an ice bath large enough for a medium bowl.

2. Combine milk and 1/4 cup sugar in a saucepan over medium-high heat until boiling.

3. In a separate bowl, whisk egg, egg yolk, remaining 1/4 cup sugar, cornstarch, vanilla, and salt until smooth.

4. Slowly whisk the hot milk mixture into the egg mixture to temper, then return the custard to the saucepan.

5. Cook custard over medium-low heat, whisking continuously, for 2-4 minutes until thick, then whisk off heat for 1-2 minutes until smooth.

6. Strain the pastry cream into a clean bowl, cover directly with plastic wrap, cool in the ice bath for 30 minutes, then refrigerate for at least 30 minutes more.

7. (If using craquelin) Cream butter and sugar, then mix in flour and salt until combined; roll the dough between parchment sheets to 1/8 inch thick and refrigerate.

8. Preheat oven to 4000F.

9. Bring water, butter, salt, and sugar to a boil in a large saucepan.

10. Remove from heat, add flour, and stir until a ball forms, then cook over medium-high heat for 3-4 minutes until the mixture looks dry.

11. Transfer dough to a stand mixer, cool for 1-2 minutes, then add eggs one at a time until the dough is smooth and glossy.

12. Pipe 2-inch round mounds of choux batter onto parchment-lined baking sheets, 2 inches apart.

13. (If using craquelin) Cut 2-inch discs from the chilled craquelin and place one on top of each choux mound. (Otherwise) Brush the choux tops with an egg wash (whisked egg, milk, and salt).

14. Bake for 10 minutes at 4000F, then reduce heat to 3500F and continue baking for 24-27 minutes (without craquelin) or 30 minutes (with craquelin) until golden and cooked through.

15. Cool the puffs completely on baking trays or a wire rack.

16. Poke a hole in the bottom of each cool puff.

17. Whisk the chilled pastry cream in a stand mixer until smooth, then pipe enough cream into each puff until it feels heavy.

18. Sift confectioners' sugar over the filled cream puffs and serve immediately.