Cream Puffs

This fabulous French choux pastry, filled with a luscious diplomat cream filling is the best thing you will put in your mouth!

5 from 1 vote

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Course: Dessert

Cuisine: French

Keyword: French, pastry

Whisk together the eggs and sugar in a large bowl.
Sift together the flour and cornstarch. Add it, along with the salt, to the egg/sugar mixture and continue to whisk to combine and thicker.
Heat milk in saucepan until hot, but not yet simmering or boiling.
Whisk in 1/4 cup of the hot milk at a time vigorously into the mixture.
Pour mixture back into a clean saucepan and continue to whisk over medium-low heat until thickened to a pudding-like consistency and it starts to bubble.
Remove pan from heat and whisk in vanilla.
Strain to remove any possible lumps.
Place Pastry Cream glass in a bowl and cover the top of the surface with plastic wrap to avoid a skin from forming. Allow this to chill before incorporating the Chantilly Cream into it. In the meantime, make the choux pastry.

Bring to a boil the water, butter sugar and salt.
Remove from the heat and add in the flour all at once. Blend in thoroughly with a wooden spoon.
Return to medium-high heat and beat for 1-2 minutes or until mixture releases from the sides of the pan and forms a mass.
Remove from heat again. Make a well in the center and beat in eggs, one at a time, blending thoroughly after each addition.
Pipe using either a 1A or 2A tip 3 inches apart onto parchment paper which has been brushed/sprayed with water.
Bake in a 425°F preheated oven for 10 minutes. Reduce heat to 350°F and continue baking for 20 minutes.
Pierce each puff with a skewer once or twice to allow excess steam to release from the inside. This will prevent the interiors from becoming soggy.
Leave the cream puffs in the oven and prop the oven open for approximately 30 minutes and allow them to cool off slowly.
Remove them to a cooling rack until completely cool before filling.

Bloom gelatin in water for about 10 minutes~Microwave for about 10-20 seconds- Whisk.
Beat the whipping cream with the confectioner's sugar and vanilla until soft peaks form.
Drizzle in the gelatin until firmer peaks form.

Fold Chantilly Cream into Pastry Cream in parts until well blended.
Split cream puffs and pipe in filling using a piping bag fitted with a star tip. Place top half back on.

Heat cream for about a minute.
Add chips into hot milk and let them sit about 2-3 minutes.
Whisk until smooth. If there are still little bits, microwave another 10 seconds and whisk again.
Turn cream puff upside-down, supported by a spoon or a chocolate dipping tool, into the ganache; allow excess chocolate to drip off. Place on cooling rack and allow ganache to set.