Updated: Mar 28
1/2 cup butter, cubed and at room temperature
1 ½ teaspoon of sugar
1 cup of water
1 cup flour
4 eggs, at room temperature
2 egg yolks
1/2 cup plus 1 tablespoon cane sugar
2 ¼ tablespoon potato starch or arrowroot starch
pinch of sea salt
1 tsp vanilla extract
1 cup whole milk, plus extra if needed
powdered sugar, to sprinkle
(Optional) Cherries or Cranberry Jam
Heat oven to 400ºF.
To prepare the pastry, start by adding the butter, sugar, and water in a medium-sized saucepan over medium heat until it comes to a rolling boil.
Add in the flour, all at once, and stir vigorously with a wooden spoon for about a minute, until the mixture forms a ball.
Remove from heat and add the eggs, one at a time. Beat well, until well incorporated, before adding in the next egg.
Place the mixture into a piping bag and pipe, or simply spoon, the mixture onto a baking tray lined with a silicone sheet or parchment paper. Start by forming a base - about a 3-inch round disc, then creating a wall upward, creating a cone-like shape. When forming, make sure there is a small hole in the center for the upper part of the pastry - you can make one using the back of a teaspoon.
Bake for 30 minutes. Then, turn off the oven, and leave the tray in there for an additional 10 minutes before removing it. Allow cooling before placing the pastries on top of a cooling wire rack.
While the cream puffs are baking, make the filling.
Place the egg yolks, sugar, starch, salt, and vanilla into a pot and whisk together until blended.
Pour in half the milk, then turn the burner on low heat. Continue whisking and pouring, while gradually increasing the heat to medium or medium-high.
Cook until the mixture thickens (it will be a few minutes). Add additional milk if needed during the whisking process - ours started out very solid and the extra milk helped loosen up the custard, making it creamy and ready for piping.
Fill the custard into a prepared piping bag.
Pipe custard into the indentation on top, until the inside of the pastry is full and some custard is peeking out. Make sure not to overfill the pastry. We suggest piping slowly to prevent overfill.
Finish the pastry by dusting with powdered sugar and topping with a cherry, or cranberry jam.