In a medium-sized saucepan, whisk together the eggs, sugar, and cornstarch until smooth and well combined.
Gradually add the milk while whisking continuously to avoid lumps.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to boil. This should take about 5-7 minutes.
Once thickened, remove from heat and stir in the vanillin (or vanilla extract) and butter until fully incorporated.
Pour the cream into a bowl, cover it with plastic wrap (make sure the wrap touches the surface of the cream to prevent a skin from forming), and let it cool to room temperature. Then refrigerate until ready to use.
2. Make the Choux Pastry:
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a saucepan, combine the water, butter, salt, and sugar. Bring to a boil over medium heat.
Once boiling, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
Remove the saucepan from the heat and let the dough cool slightly.
Begin adding the eggs one at a time, stirring well after each addition until the dough is smooth and shiny. You may not need all the eggs; the dough should be thick but still pipeable.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake in the preheated oven for 25-30 minutes or until the puffs are golden brown and crisp. Avoid opening the oven door during baking, as this can cause the puffs to deflate.
Once baked, remove from the oven and allow the puffs to cool completely on a wire rack.
3. Assemble the Cream Puffs:
Once the puffs are cool, use a sharp knife to make a small slit on the side of each puff.
Transfer the chilled cream filling to a piping bag fitted with a small round tip. Pipe the cream into the slit in each puff until filled.
Optionally, dust the filled cream puffs with powdered sugar for a decorative touch.
Tips:
Consistency of the Dough: The dough should be smooth and glossy, not too runny or too stiff. Add eggs gradually to achieve the perfect consistency.
Avoiding Deflation: Ensure that the puffs are fully baked before removing them from the oven. If they are removed too soon, they may collapse.
Filling Variations: You can experiment with different flavors for the cream filling, such as adding cocoa powder for a chocolate variation or some lemon zest for a citrusy twist.
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Serving Suggestion: Cream puffs are best served fresh but can also be stored in the refrigerator for a day or two. If storing, keep the filling and puffs separate and fill them just before serving to maintain their crispiness.
Nutrition Facts (Per Serving):
Calories: 200-250 kcal (depending on portion size)
Fat: 14g
Saturated Fat: 8g
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