Red Meat Allergy Friendly Cream Puffs with Pastry Cream
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Learn more →Ingredients
12 servings
For the pastry cream
- 2 cups whole milk
- 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
- 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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