Crispy Choux Pastries with Delicate Cream: The Best Recipe!

For the dough:
33 g unsalted butter (softened)
40 g sugar
40 g all-purpose flour
3 eggs (room temperature)
60 g unsalted butter
65 g milk
65 g water
2 g salt
65 g all-purpose flour
For the cream:
2 egg yolks
35 g sugar
10 g cornstarch
200 g milk
1 teaspoon vanilla extract (optional)
170 g cream
17 g sugar
To prepare crispy choux pastries with cream, you’ll need a plastic bag, scissors, 33 g of softened unsalted butter, 40 g of sugar, and 40 g of all-purpose flour. Start by cutting the sides of the plastic bag with scissors. Mix the softened butter with sugar until smooth, then add flour and mix well. Form the dough into a lump, roll it out to 2-3 mm thickness, and freeze for 15 minutes.
Use a 5 cm diameter cutter to quickly cut the dough and freeze the pieces until use. The remaining dough can be gathered and rolled out again.
For the choux pastry, prepare 3 room-temperature eggs and a piping bag. In a saucepan, combine 60 g of unsalted butter, 65 g of milk, 65 g of water, and 2 g of salt. Melt the butter and bring to a boil for 10 seconds. Remove from heat, add 65 g of flour, and stir quickly. Return to heat, stirring constantly for a minute. Let the dough cool slightly, then add eggs in portions, mixing until smooth. The dough is ready when it forms a V shape when lifted.
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Place the dough in a piping bag with a 1 cm round tip. Line a baking sheet with parchment paper, mark spots with a 5 cm diameter cup, and pipe the dough onto the marks. Add frozen dough pieces on top. Bake at 190°C (375°F) for 15 minutes, then at 170°C (338°F) for another 15 minutes. Leave the pastries in the oven for 10 minutes with the door slightly open.
For the cream, whisk 2 egg yolks with 35 g of sugar until pale yellow, then add 10 g of cornstarch. Heat 200 g of milk and 1 teaspoon of vanilla extract in a separate saucepan. Gradually add the milk to the egg mixture, stirring constantly. Cook until thickened, then spread on a baking sheet, cover with plastic wrap, and freeze for 15 minutes.
Whip 170 g of cream with 17 g of sugar until stiff peaks form and mix with the cooled custard. Make small holes in the pastries and fill them with cream. Chill in the refrigerator for 2-3 hours before serving.
Enjoy your crispy choux pastries with delicate cream. Bon appétit!