Description
Homemade Boston Cream Puffs with airy choux pastry, silky vanilla custard & rich chocolate ganache—a decadent twist on Boston cream pie!
Ingredients
Scale
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
