Cream Puffs with Malted Vanilla Bean Pastry Cream

Pastry Cream

STEP 1:

In a medium bowl, whisk together the egg yolks, sugar, cornstarch, flour, malted milk powder, and salt until smooth and slightly pale.

STEP 2:

Heat the milk in a saucepan over medium heat until steaming but not boiling.

STEP 3:

Slowly whisk the hot milk into the egg mixture, then return everything to the saucepan.

STEP 4:

Cook over medium heat, whisking constantly, until the pastry cream thickens and bubbles, about 3–5 minutes. Continue cooking for 1 additional minute over low heat.

STEP 5:

Place the butter in a clean bowl and set a fine-mesh sieve over it. Strain the hot pastry cream into the bowl, pressing it through the sieve. Stir until the butter melts, then mix in the vanilla bean paste.

STEP 6:

Transfer to a shallow dish, press plastic wrap directly onto the surface, and refrigerate until completely chilled, about 2 hours.

Choux Paste

STEP 7:

Whisk together the eggs and egg white. Measure 1 cup (227g) of the mixture for the dough and reserve the remainder for egg wash if desired.

STEP 8:

In a saucepan, combine the water, milk, butter, and salt. Bring to a rolling boil.

STEP 9:

Add all of the flour at once and stir vigorously until a smooth dough forms. Continue cooking 2–3 minutes, until the dough pulls away from the pan and reaches about 175°F.

STEP 10:

Allow the dough to cool for 3–5 minutes, then transfer it to a food processor. Pulse briefly to release steam.

STEP 11:

With the processor running, gradually add the measured eggs and process until the dough is smooth, glossy, and fully incorporated.

STEP 12:

Preheat the oven to 425°F and line a baking sheet with parchment paper.

STEP 13:

Transfer the dough to a piping bag fitted with a large opening and pipe 24 large mounds (or smaller mounds for mini puffs), spacing them about 1 inch apart.

STEP 14:

Place the tray in the oven and immediately reduce the temperature to 375°F. Bake for 25–30 minutes, until the puffs are deeply golden, crisp, and feel light.

STEP 15:

Remove the puffs from the oven and turn the oven off. Poke a small hole in the bottom of each puff to release steam.

STEP 16:

Return the puffs to the turned-off oven with the door slightly ajar for 10 minutes to dry the interiors. Cool completely on a wire rack.

Assemble

STEP 17:

Transfer the chilled pastry cream to a piping bag fitted with a Bismarck or éclair tip.

STEP 18:

Insert the tip into the hole on the bottom of each cream puff and pipe in the pastry cream until the puff feels full and heavy.

STEP 19:

Serve immediately or refrigerate until ready to enjoy.