1Add 1 1/2 cups of whole milk and 1/2 cup of heavy cream to a medium pot.
2Add 1 1/2 cups of whole milk and 1/2 cup of heavy cream to a medium pot.
3Add 1 1/2 cups of whole milk and 1/2 cup of heavy cream to a medium pot.
4Split one vanilla bean down the middle, scrape out the seeds with a knife, and add the seeds to the milk and cream mixture.
5Split one vanilla bean down the middle, scrape out the seeds with a knife, and add the seeds to the milk and cream mixture.
6Split one vanilla bean down the middle, scrape out the seeds with a knife, and add the seeds to the milk and cream mixture.
7Place the pot over medium-high heat and bring to a boil, stirring occasionally with a narrow whisk to prevent scalding.
8Place the pot over medium-high heat and bring to a boil, stirring occasionally with a narrow whisk to prevent scalding.
9Place the pot over medium-high heat and bring to a boil, stirring occasionally with a narrow whisk to prevent scalding.
10While the milk mixture is heating, whisk together 2/3 cup of granulated sugar, 1/4 teaspoon of salt, and 1/4 cup of cornstarch in a separate bowl.
11While the milk mixture is heating, whisk together 2/3 cup of granulated sugar, 1/4 teaspoon of salt, and 1/4 cup of cornstarch in a separate bowl.
12While the milk mixture is heating, whisk together 2/3 cup of granulated sugar, 1/4 teaspoon of salt, and 1/4 cup of cornstarch in a separate bowl.
13Separate 6 egg yolks and add them to the sugar, salt, and cornstarch mixture, then whisk until a light yellow pastel color is achieved.
14Separate 6 egg yolks and add them to the sugar, salt, and cornstarch mixture, then whisk until a light yellow pastel color is achieved.
15Separate 6 egg yolks and add them to the sugar, salt, and cornstarch mixture, then whisk until a light yellow pastel color is achieved.
16Once the milk mixture comes to a boil, remove it from the heat and allow it to cool slightly while the vanilla infuses.
17Once the milk mixture comes to a boil, remove it from the heat and allow it to cool slightly while the vanilla infuses.
18Once the milk mixture comes to a boil, remove it from the heat and allow it to cool slightly while the vanilla infuses.
19Temper the egg mixture by slowly drizzling in about 1/2 cup of the hot milk mixture while continuously whisking to prevent the eggs from scrambling.
20Temper the egg mixture by slowly drizzling in about 1/2 cup of the hot milk mixture while continuously whisking to prevent the eggs from scrambling.
21Temper the egg mixture by slowly drizzling in about 1/2 cup of the hot milk mixture while continuously whisking to prevent the eggs from scrambling.
22Slowly drizzle in the rest of the hot milk mixture into the tempered egg mixture, continuing to whisk until fully combined.
23Slowly drizzle in the rest of the hot milk mixture into the tempered egg mixture, continuing to whisk until fully combined.
24Slowly drizzle in the rest of the hot milk mixture into the tempered egg mixture, continuing to whisk until fully combined.
25Strain the mixture back into the pot to remove vanilla bean remnants, scalded milk, or any egg bits, ensuring a silky smooth custard.
26Strain the mixture back into the pot to remove vanilla bean remnants, scalded milk, or any egg bits, ensuring a silky smooth custard.
27Strain the mixture back into the pot to remove vanilla bean remnants, scalded milk, or any egg bits, ensuring a silky smooth custard.
28Add 1 tablespoon of cold butter to the pot, but don't mix it in yet.
29Add 1 tablespoon of cold butter to the pot, but don't mix it in yet.
30Add 1 tablespoon of cold butter to the pot, but don't mix it in yet.
31Place the pot back over medium-high heat and whisk constantly until the custard thickens and produces large "burps" (as opposed to bubbles).
32Place the pot back over medium-high heat and whisk constantly until the custard thickens and produces large "burps" (as opposed to bubbles).
33Place the pot back over medium-high heat and whisk constantly until the custard thickens and produces large "burps" (as opposed to bubbles).
34Once thickened, remove from heat and whisk in the 1 tablespoon of butter until melted and fully incorporated, making the custard silky.
35Once thickened, remove from heat and whisk in the 1 tablespoon of butter until melted and fully incorporated, making the custard silky.
36Once thickened, remove from heat and whisk in the 1 tablespoon of butter until melted and fully incorporated, making the custard silky.
37Transfer the silky smooth custard to a bowl and press cling wrap or parchment paper directly onto the surface to prevent a skin from forming.
38Transfer the silky smooth custard to a bowl and press cling wrap or parchment paper directly onto the surface to prevent a skin from forming.
39Transfer the silky smooth custard to a bowl and press cling wrap or parchment paper directly onto the surface to prevent a skin from forming.
40Chill the custard in the fridge for about 2 hours to overnight until it is nice and pipeable.
41Chill the custard in the fridge for about 2 hours to overnight until it is nice and pipeable.
42Chill the custard in the fridge for about 2 hours to overnight until it is nice and pipeable.
43Towards the end of the custard's chill time, preheat your oven to 425°F (220°C).
44Towards the end of the custard's chill time, preheat your oven to 425°F (220°C).
45Towards the end of the custard's chill time, preheat your oven to 425°F (220°C).
46Measure out 1 cup of water, 1 cup of flour, and 1/2 cup of butter cut into tablespoon-sized pieces.
47Measure out 1 cup of water, 1 cup of flour, and 1/2 cup of butter cut into tablespoon-sized pieces.
48Measure out 1 cup of water, 1 cup of flour, and 1/2 cup of butter cut into tablespoon-sized pieces.
49In a medium, heavy pot, add 1 cup of water, 1 1/2 tablespoons of sugar, 1/2 teaspoon of salt, and the tablespoon-sized pieces of butter.
50In a medium, heavy pot, add 1 cup of water, 1 1/2 tablespoons of sugar, 1/2 teaspoon of salt, and the tablespoon-sized pieces of butter.
51In a medium, heavy pot, add 1 cup of water, 1 1/2 tablespoons of sugar, 1/2 teaspoon of salt, and the tablespoon-sized pieces of butter.
52Bring the mixture to a rolling boil over medium-high heat.
53Bring the mixture to a rolling boil over medium-high heat.
54Bring the mixture to a rolling boil over medium-high heat.
55As soon as it comes to a rolling boil, take the pot off the heat, dump in the flour, and stir vigorously until it forms a ball of dough that pulls away from the pan.
56As soon as it comes to a rolling boil, take the pot off the heat, dump in the flour, and stir vigorously until it forms a ball of dough that pulls away from the pan.
57As soon as it comes to a rolling boil, take the pot off the heat, dump in the flour, and stir vigorously until it forms a ball of dough that pulls away from the pan.
58Return the pot to medium heat and cook the dough for 1 minute, stirring constantly, until it forms a more cohesive ball and doesn't stick to the pan.
59Return the pot to medium heat and cook the dough for 1 minute, stirring constantly, until it forms a more cohesive ball and doesn't stick to the pan.
60Return the pot to medium heat and cook the dough for 1 minute, stirring constantly, until it forms a more cohesive ball and doesn't stick to the pan.
61Take the pot off the heat and transfer the dough to a stand mixer with a paddle attachment.
62Take the pot off the heat and transfer the dough to a stand mixer with a paddle attachment.
63Take the pot off the heat and transfer the dough to a stand mixer with a paddle attachment.
64Mix the dough on medium-low for 2 minutes to help it cool down before adding eggs.
65Mix the dough on medium-low for 2 minutes to help it cool down before adding eggs.
66Mix the dough on medium-low for 2 minutes to help it cool down before adding eggs.
67Crack the first room-temperature egg into a small bowl (to check for shells) and then add it to the dough in the mixer, mixing until incorporated and the dough becomes slacker and smoother.
68Crack the first room-temperature egg into a small bowl (to check for shells) and then add it to the dough in the mixer, mixing until incorporated and the dough becomes slacker and smoother.
69Crack the first room-temperature egg into a small bowl (to check for shells) and then add it to the dough in the mixer, mixing until incorporated and the dough becomes slacker and smoother.
70Scrape down the bowl and repeat the process with the next two eggs, adding them one at a time and mixing until each is incorporated.
71Scrape down the bowl and repeat the process with the next two eggs, adding them one at a time and mixing until each is incorporated.
72Scrape down the bowl and repeat the process with the next two eggs, adding them one at a time and mixing until each is incorporated.
73After adding the third egg, mix until the dough is thick but falls gracefully and slowly from the beater, stretching without breaking, indicating the correct slackness.
74After adding the third egg, mix until the dough is thick but falls gracefully and slowly from the beater, stretching without breaking, indicating the correct slackness.
75After adding the third egg, mix until the dough is thick but falls gracefully and slowly from the beater, stretching without breaking, indicating the correct slackness.
76Transfer the choux pastry to a piping bag fitted with a round tip or an open star tip (which may give more control and less cracking).
77Transfer the choux pastry to a piping bag fitted with a round tip or an open star tip (which may give more control and less cracking).
78Transfer the choux pastry to a piping bag fitted with a round tip or an open star tip (which may give more control and less cracking).
79Fill the piping bags but do not overfill them to keep them manageable.
80Fill the piping bags but do not overfill them to keep them manageable.
81Fill the piping bags but do not overfill them to keep them manageable.
Ingredients
1.5 cups whole milk
1.5 cups whole milk
1.5 cups whole milk
0.5 cup heavy cream
0.5 cup heavy cream
0.5 cup heavy cream
1 vanilla bean
1 vanilla bean
1 vanilla bean
0.66 cup granulated sugar
0.66 cup granulated sugar
0.66 cup granulated sugar
0.25 teaspoon salt
0.25 teaspoon salt
0.25 teaspoon salt
0.25 cup cornstarch
0.25 cup cornstarch
0.25 cup cornstarch
6 egg yolks
6 egg yolks
6 egg yolks
1 tablespoon cold butter
1 tablespoon cold butter
1 tablespoon cold butter
1 cup water
1 cup water
1 cup water
1 cup flour
1 cup flour
1 cup flour
0.5 cup butter, cut into tablespoon sized pieces
0.5 cup butter, cut into tablespoon sized pieces
0.5 cup butter, cut into tablespoon sized pieces
1.5 tablespoons sugar
1.5 tablespoons sugar
1.5 tablespoons sugar
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
3 room temperature eggs
3 room temperature eggs
3 room temperature eggs
Equipment
medium potwhiskstand mixerpaddle attachmentsmall bowlpiping bagrimmed parchment-lined baking sheets
Tips
Do not overfill piping bags to keep them manageable.
Baked puffs can be stored for up to 3 days and re-crisped in the oven at 300°F (150°C) for about 10 minutes.
You can make more filling and lighten it up by folding in some whipped cream at the very end, which is called creme diplomat.
A vanilla bean or vanilla bean paste will give a more elegant look with black seeds, but vanilla extract tastes almost the same.
To prevent a skin from developing on the custard, press cling wrap or parchment paper directly onto the surface before chilling.
If you don't have time to make the custard, you can fill choux pastries with whipped cream or ice cream.
Experiment with different flavors for the custard, such as melted chocolate, passion fruit puree, or spices.