Ingredients:

  • 2 1/2 cups Whole Milk, divided
  • 2 1/2 cups Heavy Cream, divided
  • 6 Large Egg Yolks
  • 3/4 cup Granulated Sugar (for custard)
  • 1/4 cup Cornstarch (Maizena)
  • 1 tbsp Vanilla Bean Paste
  • 2 tbsp Unsalted Butter, cold, cut into cubes (for custard)
  • 1/2 cup Water
  • 8 tbsp Unsalted Butter, cubed (for choux)
  • 1 tsp Granulated Sugar (for choux)
  • 1/2 tsp Fine Sea Salt
  • 1 cup All-Purpose Flour, sifted
  • 4 Large Eggs, room temperature (for choux)
  • 1/4 cup Icing (Confectioner's) Sugar (for Chantilly)
  • 1 tsp Vanilla Extract
  • 2 oz Dark Chocolate, melted (Optional, for dipping)

Instructions:

  1. STAGE 1: CRÈME PÂTISSIÈRE (CUSTARD). Gently heat 2 cups of milk and 1/2 cup of heavy cream in a saucepan until steaming. In a separate bowl, whisk the egg yolks, 3/4 cup sugar, and cornstarch until pale and thick.
  2. Temper the Eggs: Slowly ladle about 1 cup of the warm milk mixture into the egg mixture while whisking continuously to prevent scrambling.
  3. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the custard thickens significantly and boils for 30 seconds.
  4. Finish and Chill: Remove from heat, whisk in the vanilla and the cold butter until smooth. Press plastic wrap directly onto the surface of the custard and chill in the refrigerator for a minimum of 3 hours.
  5. STAGE 2: PÂTE À CHOUX (CREAM PUFFS). Preheat oven to 400°F (200°C). In a saucepan, combine water, 1/2 cup milk, 8 tbsp butter, 1 tsp sugar, and salt. Bring to a rapid rolling boil.
  6. Make and Dry the Panade: Remove pan from heat. Add the sifted flour all at once and stir vigorously until a smooth ball forms. Return to medium heat and cook the dough, stirring constantly for 2–3 minutes, until a thin film forms on the bottom of the pan.
  7. Incorporate Eggs: Transfer the dough to a mixer and beat for 2 minutes to cool. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stop adding eggs when the dough forms a 'V' shape and drops slowly from the spatula.
  8. Pipe and Bake: Using a piping bag, pipe about 35-40 small puffs (1 inch wide) onto baking sheets. Reserve dough to pipe one 6-inch ring for the cake base. Bake the puffs for 20 minutes.
  9. Dry the Choux: Reduce the oven heat to 350°F (175°C) and bake for another 10–15 minutes until deep golden brown and dry. Turn off the oven, prop the door open, and let the choux dry out inside for 10 minutes to prevent collapsing.
  10. STAGE 3: ASSEMBLY. Prepare Fillings: Whip the chilled crème pâtissière briefly to smooth it. Whip the cold 2 cups of heavy cream, icing sugar, and vanilla until medium-stiff peaks form (Chantilly Cream). Place both creams into separate piping bags.
  11. Fill the Puffs: Poke a small hole in the bottom of each puff and pipe generously with the crème pâtissière.
  12. Stacking the Cream Puff Cake: Place the baked 6-inch choux ring on the serving plate. Pipe a thin layer of Chantilly cream inside the ring. Dip the filled cream puffs lightly in melted chocolate (if using) and arrange them tightly, building upwards in a dome shape. Use the Chantilly cream as 'glue' between the layers.
  13. Garnish: Finish the top of the dome with elegant dollops of the remaining Chantilly cream. Dust lightly with icing sugar before serving.