Cream Puffs

Preparation

1. Step 1

   Position oven racks in the upper and lower thirds of the oven, then heat oven to 400 degrees. Line two baking sheets with parchment paper, then set aside. Set a fine-mesh sieve over a medium bowl and place next to the stove.

2. Step 2

   Prepare the custard: In a medium saucepan, whisk the sugar, cornstarch and salt until combined. Add the egg yolks and whisk to combine. Add the milk and ½ cup of the heavy cream and whisk until smooth. Add the butter (it will incorporate once heated).

3. Step 3

   Cook over medium heat, whisking constantly, until the mixture has just started to thicken and reach a very low boil (you won’t see a constant stream of bubbles, just one or two every second or two), about 5 minutes. Continue to cook the mixture for another 1 to 2 minutes, until custard has thickened significantly and coats the back of a spoon. Immediately pour the custard through the sieve into the bowl, gently pressing through with a flexible spatula as needed. Run the spatula across the underside of the sieve to release any clinging custard. Discard any solids in the sieve. Add the vanilla to the custard and stir to combine.

4. Step 4

   Cover the custard with plastic wrap, wax paper or parchment, pressing against the surface to prevent a skin from forming, and refrigerate until cold (about 1 hour). (You can store custard up to one day in advance, well wrapped in the fridge.)

5. Step 5

   Make the puffs: In a medium saucepan, bring the butter, sugar, salt and ¾ cup water to a simmer over medium heat, stirring with a wooden spoon. As soon as it comes to a simmer, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the mixture cool for 3 to 4 minutes, stirring the dough occasionally.

6. Step 6

   Add the eggs, one at a time, to the dough in the pot, stirring vigorously with a wooden spoon between each addition until fully incorporated before adding the next. (You could also use an electric hand mixer on medium speed to add each egg.) As you mix, the dough will break apart and slide around in the pot before it comes back together.

7. Step 7

   Using a small ice cream scoop or a spoon of similar size (you want each scoop of dough to be about 2 tablespoons), drop the dough about 3 inches apart on the prepared sheets. Wet one of your fingers and tap down any peaks on the dough.

8. Step 8

   Bake until the puffs are deep golden brown and puffed, rotating the sheets on the racks halfway through, 22 to 26 minutes. Transfer sheets to wire racks, pierce the side of each puff with a skewer to allow steam to escape, then let puffs cool completely.

9. Step 9

   Finish the custard: Whip the remaining ¼ cup heavy cream to stiff peaks with a large whisk. Stir the chilled custard to loosen it, and then fold in the whipped cream.

10. Step 10

    When ready to serve, fill the puffs: With a serrated knife, cut the top third off of each puff. Reserve the tops. Fill each puff with a few tablespoons of custard. Replace the tops. Dust cream puffs with powdered sugar using a fine-mesh sieve. Serve immediately after filling.