Homemade Boston Cream Puffs with airy choux pastry, silky vanilla custard, and rich chocolate ganache—a decadent twist on Boston cream pie!
Why You’ll Love This Recipe
- Light and airy choux pastry filled with creamy vanilla custard
- Topped with a smooth and decadent chocolate ganache
- A delicious twist on the classic Boston cream pie
- Perfect for special occasions or an elegant dessert
- Make-ahead friendly and freezer-friendly
Ingredients
For the Choux Pastry:
- 1/2 cup (113g) unsalted butter
- 1 cup (240ml) water
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Vanilla Custard Filling:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the Chocolate Ganache:
- 4 oz (113g) semi-sweet chocolate, chopped
- 1/2 cup (120ml) heavy cream
Directions
- Make the choux pastry: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, bring butter, water, and salt to a boil. Add flour and stir vigorously until the dough pulls away from the sides. Remove from heat and let cool slightly. Beat in eggs, one at a time, until smooth. Pipe or spoon onto the baking sheet in small rounds. Bake for 25-30 minutes until golden and puffed. Let cool completely.
- Prepare the custard filling: In a saucepan, heat the milk over medium heat until steaming. In a bowl, whisk together sugar, cornstarch, and egg yolks. Slowly add the hot milk while whisking. Return the mixture to the saucepan and cook, stirring constantly, until thickened. Remove from heat, stir in vanilla and butter, then let cool.
- Make the ganache: Heat the heavy cream until warm but not boiling. Pour over the chopped chocolate and let sit for a minute, then stir until smooth.
- Assemble the cream puffs: Slice the cooled choux pastries in half, fill with the custard, and place the tops back on. Drizzle with the chocolate ganache.
- Serve and enjoy: Let the ganache set slightly before serving these delicious Boston Cream Puffs!
Servings and Timing
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Servings: 12 cream puffs
Calories: 290 kcal per serving
Variations
- Fruit-Filled: Add fresh berries or a fruit compote inside the cream puffs for a fruity twist.
- Coffee-Infused: Mix a teaspoon of instant espresso powder into the custard for a mocha flavor.
- Nutty Crunch: Sprinkle chopped hazelnuts or almonds on top of the ganache for extra texture.
- White Chocolate Ganache: Swap dark chocolate for white chocolate for a sweeter topping.
- Dairy-Free Alternative: Use dairy-free butter, milk, and chocolate to make a lactose-free version.
Storage/Reheating
- Storage: Keep leftover cream puffs in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfilled choux pastries in an airtight container for up to 2 months. Thaw at room temperature before filling.
- Reheating: To crisp up refrigerated or frozen cream puffs, reheat in a 300°F (150°C) oven for 5-10 minutes.
FAQs
Can I make the choux pastry ahead of time?
Yes! Bake the pastry shells in advance and store them in an airtight container at room temperature for up to 2 days.
Why did my cream puffs deflate?
They may not have been baked long enough. Make sure they are golden brown and firm before removing them from the oven.
How do I get smooth custard?
Whisk constantly while cooking, and strain the custard through a sieve if needed to remove lumps.
Can I use store-bought custard?
Yes, but homemade custard has a richer flavor and better texture.
Can I substitute the chocolate for another topping?
Absolutely! Try caramel sauce, powdered sugar, or a simple vanilla glaze.
What’s the best way to fill the cream puffs?
Use a piping bag with a round tip or a spoon to gently fill the pastry shells.
Can I make mini cream puffs?
Yes! Pipe smaller rounds and adjust the baking time to 15-20 minutes.
How can I make these extra fancy?
Drizzle white and dark chocolate over the top or dust with gold edible glitter for a sophisticated look.
Are these similar to éclairs?
Yes! The main difference is that éclairs are oblong and often have a thicker chocolate glaze.
Can I add liqueur to the custard?
Yes! A splash of rum or Grand Marnier can enhance the flavor.
Conclusion
Homemade Boston Cream Puffs are a delightful and elegant dessert that combines airy choux pastry, creamy vanilla custard, and a rich chocolate topping. Perfect for any occasion, these indulgent treats are sure to impress. Try them today and enjoy a bite of classic bakery-style goodness!
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Homemade Boston Cream Puffs
- Total Time: 1 hour
- Yield: 12 cream puffs 1x
- Diet: Vegetarian
Description
Homemade Boston Cream Puffs with airy choux pastry, silky vanilla custard & rich chocolate ganache—a decadent twist on Boston cream pie!
Ingredients
For the Choux Pastry:
- 1/2 cup (113g) unsalted butter
- 1 cup (240ml) water
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
For the Vanilla Custard Filling:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
For the Chocolate Ganache:
- 4 oz (113g) semi-sweet chocolate, chopped
- 1/2 cup (120ml) heavy cream
Instructions
- Choux pastry: Preheat oven to 400°F (200°C). Boil butter, water, and salt. Stir in flour until a dough forms. Let cool slightly, then beat in eggs one at a time. Pipe or spoon onto a baking sheet. Bake for 25-30 minutes until golden and puffed. Cool completely.
- Custard filling: Heat milk until steaming. In a bowl, whisk sugar, cornstarch, and egg yolks. Gradually whisk in hot milk. Cook until thickened, then stir in vanilla and butter. Cool.
- Chocolate ganache: Warm heavy cream and pour over chopped chocolate. Stir until smooth.
- Assemble: Slice cooled puffs in half, fill with custard, and top with ganache.
- Serve: Let ganache set slightly before serving.
Notes
- Store in the refrigerator for up to 2 days.
- Use a piping bag for even filling.
- For extra shine, add a teaspoon of corn syrup to the ganache.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
