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Homemade Boston Cream Puffs recipe photo

Boston Cream Puffs

These Boston Cream Puffs are a delightful mix of crispy pastry, rich custard, and luscious chocolate!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry Cream:
  • 1/2 cup Granulated Sugar for sweetness in the custard
  • 2.5 tablespoons Cornstarch for thickening the custard
  • 1/4 teaspoon Salt to enhance flavors
  • 4 large Egg Yolks at room temperature for a rich filling
  • 1.33 cups Whole Milk for the custard base
  • 2 tablespoons Unsalted Butter for the custard
  • 1/4 cup Unsalted Butter cubed for the pastry
  • 1 teaspoon Vanilla Extract for flavoring the custard
For the Choux Pastry:
  • 1/2 cup Water to create the choux pastry
  • 1/2 cup All-Purpose Flour for the choux pastry
  • 2 large Eggs at room temperature for the choux pastry
For the Ganache:
  • 4 ounces Semi-Sweet Chocolate chopped for the ganache
  • 1/4 cup Heavy Cream to blend with the chocolate for the ganache

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Piping Bag
  • Baking sheet
  • Double boiler
  • Cooling rack

Method
 

Make the Pastry Cream:
  1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. In a separate bowl, whisk the egg yolks until pale and slightly thickened. Gradually whisk in the whole milk into the sugar mixture, then add the egg yolks. Place over medium heat, stirring constantly until thickened and bubbling. Remove from heat, stir in the butter and vanilla until smooth. Cover with plastic wrap directly on the surface to prevent a skin and set aside to cool.
Prepare the Choux Pastry:
  1. In a medium saucepan, combine the water, cubed unsalted butter, and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, remove from heat and quickly add the flour, stirring vigorously until the mixture pulls away from the sides of the pan and forms a ball. Allow cooling for a few minutes.
Incorporate the Eggs:
  1. Once the dough has cooled slightly, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. It should be thick enough to hold its shape.
Pipe and Bake:
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe small rounds (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each puff. Bake for 20-25 minutes, or until golden brown and puffed up. Allow cooling on a wire rack.
Make the Chocolate Ganache:
  1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat, add the chopped semi-sweet chocolate. Let sit for a minute before stirring until smooth. Allow to cool slightly.
Fill the Puffs:
  1. Once the choux puffs are completely cool, use a small knife to poke a hole in the bottom of each puff. Fill the piping bag with the custard and carefully fill each puff through the hole.
Top with Ganache:
  1. Dip the tops of the filled cream puffs into the chocolate ganache or drizzle it over the top. Let the ganache set before serving.

Notes

  • These puffs are best enjoyed fresh, but can be made a few hours in advance.
  • The choux pastry can be frozen after baking; reheat in a warm oven before serving.
  • Don’t skip the resting time for the choux pastry to create airy pockets essential for the perfect puff.