The Pioneer Woman’s Cream Puffs

Manageability – Creamy Craziness

Normally I would suggest a bib if you were eating lobster, or you were some kind of a baby. But the Pioneer Woman’s Cream Puffs should be added to that list. These guys explode with cream, but that’s not necessarily a bad thing. Look, having never made pastry cream before, maybe this is how they were supposed to be. But these were a bit runny and didn’t hold their shape very well.

Having said that though, these are sweet, flaky, sugary, and refreshing. These cream puffs are a delicious treat, but they are very messy to eat. And also to make. To note – she did not adequately explain pouring the hot milk mixture into the egg yolk mix. I clarified below, but basically you pour half into the egg yolk mix, then pour the whole thing back into the hot milk pan along with the remainder. I was gonna say, I had better not wasted an entire vanilla bean on this. That shit is like eight bucks per bean. Also, the hot milk started to boil over, so put a wooden spoon on it.

“Mmm…. Liberal Cream Puff…” – The Critic

Ingredients

FOR THE PASTRY CREAM:

• 3 cups Whole Milk, Divided (like separately)
• 1/4 cup Cornstarch
• 1 Tablespoon Unbleached All-purpose Flour
• 4 Egg Yolks
• 3/4 cups Sugar
• 1/4 teaspoon Kosher Or Fine Sea Salt
• 1/2 Vanilla Bean
• 4 Tablespoons Unsalted Butter, Room Temperature
• Lots of paper towels or napkins

FOR THE CREAM PUFF SHELLS (CHOUX PASTRY):

• 1 cup Water
• 1/2 cup Unsalted Butter
• 1/4 teaspoon Kosher Or Fine Sea Salt
• 1 cup Unbleached All-purpose Flour
• 4 Eggs, Or As Needed

FOR THE SWEETENED WHIPPED CREAM:

• 3/4 cups Heavy Whipping Cream
• 2 Tablespoons Granulated Sugar
• Hips that don’t lie

Instructions

For the pastry cream:

1. In a large bowl, whisk 1/4 cup milk, cornstarch, flour, and egg yolks. Set aside.
2. Combine remaining 2 3/4 cups milk, sugar, and salt in a medium saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and vanilla pod to the pan. Heat over medium-high heat until boiling. Remove from heat.
3. Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour the egg mixture back into the pan (with the remainder of the hot milk that was left over). Heat on medium heat, constantly stirring, until the mixture comes to a boil. Boil for 30 seconds then remove from heat.
4. Pour the mixture through a fine sieve placed over a bowl. Once the cream has gone through the sieve, stir in the butter until melted and combined.
5. Press a piece of plastic wrap directly onto the surface of the cream and refrigerate until chilled, several hours. Whisk before using.

For the cream puff shells (choux pastry):

1. Preheat oven to 425ºF. Line cookie sheet with parchment paper. In a medium saucepan, heat water, butter, and salt until mixture comes to a rolling boil over medium-high heat. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium-high heat. Stir continuously for 2–3 minutes until dough is smooth, shiny, and is pulling away from the edges of the pan.
2. Place dough into a bowl of an electric mixer and let cool for 5 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat until egg is fully incorporated. After the third egg, the mixture will start to look fluffy when beaten. Before adding the fourth egg, check the batter. Lift a silicone spatula with the batter over the bowl. If the batter hangs off the spatula in a V-shape, there’s no need to add the final egg. If not, add the egg and beat until fluffy.
3. Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe the batter into 12 rounds on the prepared cookie sheet. With a wet finger, tap down any peaks on top.
4. Bake for 15 minutes, then lower the heat to 350ºF and bake for 15 minutes more. The batter should have risen and puffed. Turn off the oven, crack the door, and let the puffs rest in the oven for 20 minutes.
5. Remove the puffs from the oven, gently lift off of the sheet, and place on a wire cooling rack. Pierce the side of each with a paring knife to allow steam to release. Let cool completely before filling.

For the sweetened whipped cream:

1. Whip the cream until soft peaks form. Add the sugar and continue whipping the cream until stiff peaks form.

To assemble the cream puffs:

1. Whisk the cooled pastry cream. Fold in the whipped cream until combined. Place cream in a piping bag fitted with a large star tip.
2. Cut the cream puffs in half. Pipe the cream generously on the bottom half. Place the top half on the cream. Dust with powdered sugar. (Alternately, spoon the cream into the cut shell.)
3. Best served soon after filling, cream puffs may be stored in the refrigerator. Dust with powdered sugar just before serving.