Low Sodium Cream Puffs with Pastry Cream

Total time3 hr 15 min

Prep time40 min

Cook time35 min

Low Sodium Cream Puffs with Pastry Cream

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Ingredients

12 servings

For the pastry cream

2 cups whole milk
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
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½ cup granulated sugar, divided
5 large pasteurized egg yolks
¼ cup cornstarch
2 tbsp unsalted butter, cut into pieces
1 tsp pure vanilla extract

For the choux pastry

½ cup water
½ cup whole milk
½ cup (1 stick) unsalted butter, cut into pieces
1 tsp granulated sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup all-purpose flour
4 large eggs, at room temperature

For serving

1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Make the pastry cream first so it has time to chill. In a medium saucepan, combine the milk and half the sugar (1/4 cup) over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges, about 4–5 minutes. Do not let it boil.
2
In a medium bowl, whisk the pasteurized egg yolks with the remaining 1/4 cup sugar until pale and slightly thickened, about 1 minute. Add the cornstarch and whisk until fully incorporated and no lumps remain.

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