Alpha Gal Friendly Cream Puffs with Pastry Cream
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Learn more →Ingredients
12 servings
For the pastry cream
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup granulated sugar, divided
- 5 large pasteurized egg yolks
- ¼ cup cornstarch
- 2 tbsp unsalted butter, cut into pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp pure vanilla extract
For the choux pastry
- ½ cup water
- ½ cup whole milkChef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
- ½ cup (1 stick) unsalted butter, cut into piecesChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 tsp granulated sugar
- ½ tsp salt
- 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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