Description
Traditional Polish cream puffs (Ptysie) made with light and airy choux pastry filled with rich vanilla pastry cream and dusted with powdered sugar.
Ingredients
- For the choux pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- For the pastry cream:
- 2 cups whole milk
- 1/2 cup sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For garnish:
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, and salt to a boil. Remove from heat and stir in flour until mixture forms a ball.
- Return pan to low heat and stir for 1–2 minutes to dry dough slightly.
- Transfer dough to a mixing bowl. Beat in eggs one at a time until smooth and glossy.
- Spoon or pipe dough into mounds on baking sheet.
- Bake for 25–30 minutes, until golden and puffed. Cool completely.
- For pastry cream: Heat milk until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly whisk in hot milk. Return mixture to saucepan and cook until thickened.
- Remove from heat, stir in butter and vanilla. Let cool, then refrigerate until chilled.
- Slice cooled cream puffs in half and fill with pastry cream.
- Dust with powdered sugar before serving.
Notes
- Ensure puffs are fully cooled before filling to prevent cream from melting.
- Pastry cream can be made a day ahead and stored in the fridge.
- For variety, fill with whipped cream or chocolate custard instead.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Polish