Ingredients:

  • 1/2 cup Water
  • 1/2 cup Whole Milk
  • 8 Tbsp Unsalted Butter, cubed
  • 1 tsp Granulated Sugar (for dough)
  • 1/4 tsp Fine Sea Salt
  • 1 cup All-Purpose Flour, sifted
  • 4 large Eggs, room temperature
  • 2 cups Whole Milk (for cream)
  • 1/2 cup Granulated Sugar (for cream)
  • 4 large Egg Yolks
  • 1/4 cup Cornstarch
  • 1 tsp Vanilla Extract
  • 1 Tbsp Unsalted Butter, cold (for cream)
  • 1/2 cup Granulated Sugar (for coating)
  • 1 Tbsp Ground Cinnamon

Instructions:

  1. Phase 1: Prepare the Pastry Cream. Heat 2 cups of milk in a saucepan until steaming. In a separate bowl, whisk egg yolks and sugar until pale. Whisk in the cornstarch until smooth.
  2. Temper the eggs by slowly whisking half the hot milk into the yolk mixture. Pour the tempered yolk mixture back into the saucepan with the remaining milk.
  3. Cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. Remove from heat, whisk in vanilla and 1 Tbsp cold butter. Transfer to a dish, press plastic wrap onto the surface, and chill for at least 1 hour.
  4. Phase 2: Bake the Choux Puffs. Preheat oven to 400°F (200°C). In a saucepan, combine 1/2 cup water, 1/2 cup milk, butter, 1 tsp sugar, and salt. Bring to a rolling boil.
  5. Remove from heat and dump in all the flour at once. Stir vigorously until a cohesive ball (panade) forms. Return to medium heat for 1-2 minutes, stirring to dry the dough.
  6. Transfer dough to a stand mixer. Beat on low speed to cool slightly. Add eggs one at a time, ensuring each is fully incorporated before adding the next. The final dough should be glossy and hold a 'V' shape.
  7. Pipe 1.5-inch mounds onto parchment-lined sheets. Bake at 400°F (200°C) for 15 minutes. Reduce heat to 350°F (175°C) and bake for 15–20 minutes more until deeply golden. Turn off the oven, crack the door open, and let them dry for 10 minutes before cooling completely.
  8. Phase 3: Assembly. Mix 1/2 cup sugar and 1 Tbsp cinnamon for coating. Transfer chilled pastry cream to a piping bag with a narrow tip.
  9. Insert the tip into the base of each cooled puff and pipe cream until slightly heavy. Gently roll the filled puffs in the cinnamon-sugar mixture until thoroughly coated.