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Mini Cream Puffs

Mini Cream Puffs
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Delicate, golden puffs of choux pastry filled with a silky vanilla pastry cream. Each bite-sized puff offers a crisp exterior that gives way to a creamy, luscious center, dusted with powdered sugar for a classic French finish.

Ingredients

Scale
  • For the pastry cream: 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
  • For the choux pastry: 1/2 cup water
  • 4 tablespoons unsalted butter (1/2 stick), cut into pieces
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
  • 1/2 cup all-purpose flour (spooned and leveled)
  • 2 large eggs, at room temperature
  • For finishing: 1 tablespoon powdered sugar, for dusting (optional)

Instructions

  1. Prepare the pastry cream first so it has time to cool. In a medium saucepan, whisk together the sugar, egg yolks, and cornstarch until smooth and pale. Slowly whisk in the milk until fully combined, ensuring no lumps remain.
  2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 4-5 minutes. You will see large bubbles burst on the surface and the cream will become thick enough to coat the back of a spoon.
  3. Once the cream has boiled for about 30 seconds, remove from heat. Whisk in the vanilla extract and butter until smooth and fully incorporated. Immediately transfer the pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until cold, at least 2 hours or up to 2 days.
  4. While the pastry cream chills, make the choux pastry. Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Have a piping bag fitted with a 1/2-inch round tip ready.
  5. In a medium saucepan, combine the water, butter, salt, and sugar. Bring to a boil over medium-high heat, stirring occasionally, until the butter is fully melted and the mixture is bubbling. Immediately remove from heat.
  6. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. Return the pan to medium heat and cook, stirring constantly, for about 1 minute to dry the dough slightly; you will see a thin film form on the bottom of the pan.
  7. Transfer the dough to a mixing bowl and let it cool for 2-3 minutes, until it is warm but not hot (about 130°F/54°C). Add the eggs one at a time, beating vigorously after each addition with a wooden spoon or a hand mixer on medium speed until fully incorporated. The dough should be smooth, shiny, and fall from the spoon in a thick ribbon that holds a soft peak.
  8. Transfer the dough to the prepared piping bag. Pipe 24 small rounds, about 1 inch in diameter and 1/2 inch high, spacing them 1 inch apart on the baking sheet. Use a wet finger to gently smooth any peaks on top to ensure even rising.
  9. Bake for 10 minutes at 425°F (218°C) without opening the oven door. Then reduce the oven temperature to 350°F (177°C) and continue baking for 15-18 minutes more, until the puffs are golden brown, puffed, and sound hollow when tapped on the bottom. Remove from the oven and let cool completely on a wire rack, about 15 minutes.
  10. Once the choux puffs are completely cool, prepare to fill them. Transfer the chilled pastry cream to a piping bag fitted with a small round tip (or use a Bismarck tip). Insert the tip into the side or bottom of each puff and gently fill until the puff feels heavy and the cream is visible at the opening. Do not overfill or the puff may burst.
  11. Just before serving, dust the filled cream puffs lightly with powdered sugar using a fine-mesh strainer. Serve immediately for the best texture—crisp on the outside, creamy on the inside.

Notes

Store unfilled choux puffs in an airtight container at room temperature for up to 1 day. For longer storage, freeze unfilled puffs in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat frozen puffs directly from frozen at 300°F (149°C) for 5-7 minutes to re-crisp. Filled cream puffs are best served within 2 hours; refrigerate any leftovers for up to 1 day, but note that the pastry will soften. To refresh filled puffs, briefly warm in a 300°F oven for 3-4 minutes.

Nutrition

Keywords: mini cream puffs, cream puff recipe, choux pastry, French pastry, dessert, pastry cream, party appetizer, finger food, pate a choux, vanilla cream puffs, bite-sized dessert, cream puff filling

Find it online: https://copycatkitchenco.com/mini-cream-puffs/