Cream Puffs

Ingredients

Vanilla pastry Cream:

• 1 cup milk
• 1/2 vanilla bean, halved and scraped
• 3 egg yolks
• 1/4 cup sugar
• 3 Tablespoons cornstarch, sifted
• 2 tablespoons butter
• 2 cups heavy cream
• 1 tablespoon confectioners' sugar or more

Choux Pastry:

• 1/2 cup unsalted butter
• 1 cup water
• 1 teaspoon vanilla extract, optional (for sweet)
• 1/8 teaspoon salt
• 1 Tablespoon granulated sugar, optional (for sweet)
• 1 cup all-purpose flour
• 4 large eggs

Directions

1. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
2. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
3. Once cool, pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar until stiff peaks form. Fold it into the pastry cream. Refrigerate until needed.
4. Choux pastry: In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
5. Bake for 20 to 25 minutes in a 375F preheated oven, until golden brown. Centers should be dry.
6. When the shells are cool, either split and fill them with the pastry cream mixture, or use a pastry bag to pipe the cream into the shells.

**You can make these into eclairs by piping the choux pastry into oblongs on the baking sheet. Once filled with the pastry cream, dip the eclair in chocolate ganache and let set.