Giant Cream Puff with Vanilla Bean Pastry Cream

This delightful giant cream puff combines the classic choux pastry with a rich vanilla bean pastry cream, creating a harmonious blend of textures and flavors. The crisp outer shell contrasts beautifully with the smooth, creamy filling, while a dusting of powdered sugar adds a touch of sweetness. Perfect for sharing at gatherings, this recipe respects traditional culinary principles while offering a fun, oversized twist on the classic dessert.

Ingredients:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon vanilla extract
• 1 vanilla bean (split and seeds scraped)
• 2 large egg yolks
• 1/4 cup heavy cream
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water and butter. Bring to a boil over medium heat.
3. Add the flour and salt all at once, stirring vigorously until the mixture pulls away from the sides of the pan and forms a ball. Remove from heat.
4. Let the mixture cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
5. Scoop the dough onto the prepared baking sheet, forming a large mound (about 6 inches in diameter). Smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until the puff is golden brown and has risen significantly. Do not open the oven door while baking.
7. Once baked, remove from the oven and let cool completely on a wire rack.
8. For the pastry cream, in a saucepan, combine the milk, sugar, cornstarch, vanilla bean seeds, and the split vanilla bean pod. Heat over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil.
9. In a small bowl, whisk the egg yolks. Gradually add a bit of the hot milk mixture to the yolks to temper them, then whisk the yolk mixture back into the saucepan.
10. Continue to cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract.
11. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
12. Once the cream puff is cool, cut it in half horizontally. Fill the bottom half generously with the vanilla pastry cream.
13. Whip the heavy cream to soft peaks and spread or pipe it over the pastry cream. Place the top half back on.
14. Dust the giant cream puff with powdered sugar before serving.