Print

Delicious Mini Diploma Cream Puffs Recipe Easy Homemade Vanilla Filling

mini diploma cream puffs - featured image
Print Recipe

These mini diploma cream puffs feature light, airy choux pastry filled with a smooth, luscious homemade vanilla cream. Perfect for parties or a sweet treat, they are quick to make and irresistibly delicious.

Ingredients

Scale
  • 1 cup (240 ml) water (cold or room temperature)
  • ½ cup (115 g) unsalted butter, cut into pieces
  • 1 tsp granulated sugar
  • ¼ tsp salt
  • 1 cup (125 g) all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 2 cups (480 ml) whole milk
  • ⅔ cup (135 g) granulated sugar
  • ¼ cup (30 g) cornstarch
  • 4 large egg yolks
  • 2 tbsp (30 g) unsalted butter, softened
  • 1 tbsp pure vanilla extract

Instructions

  1. Make the Choux Pastry: In a medium saucepan, combine 1 cup water, ½ cup butter, sugar, and salt. Bring to a rolling boil over medium heat. Remove from heat immediately and add the sifted flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan (about 1-2 minutes).
  2. Cool Slightly and Add Eggs: Let the dough cool for about 5 minutes (warm, not hot). Beat in eggs one at a time, mixing thoroughly after each addition until smooth and glossy but stiff enough to hold shape when piped.
  3. Pipe the Mini Diploma Shapes: Using a piping bag, pipe small, oval-shaped dollops about 1.5 inches (4 cm) long on a parchment-lined baking sheet, spacing them 2 inches (5 cm) apart.
  4. Bake: Preheat oven to 425°F (220°C). Bake puffs for 10 minutes, then lower heat to 350°F (175°C) and bake another 15-20 minutes until golden and puffed. Do not open the oven door during baking.
  5. Cool Completely: Remove puffs from oven and transfer to a wire rack. Let cool fully before filling.
  6. Prepare the Vanilla Filling: Heat milk over medium heat until just simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Gradually pour hot milk into egg mixture, whisking constantly to temper. Return mixture to saucepan and cook over medium heat, whisking constantly until thick and bubbly (about 3-5 minutes).
  7. Finish the Filling: Remove from heat and whisk in butter and vanilla extract until smooth. Strain through a fine sieve if desired. Cover with plastic wrap pressed on the surface and chill for 1-2 hours until firm enough to pipe.
  8. Fill the Puffs: Fit piping bag with a small round tip. Poke a small hole in the bottom of each puff and pipe in the chilled vanilla cream until full but not bursting.
  9. Serve and Enjoy: Best enjoyed the same day but can be refrigerated for up to 24 hours.

Notes

Use room temperature eggs for better puffing. Do not open the oven door during baking to prevent collapse. Chill the filling overnight for best piping consistency. For gluten-free, substitute flour with almond or gluten-free flour blend. For dairy-free, use coconut milk and vegan margarine.

Nutrition

Keywords: cream puffs, choux pastry, vanilla filling, mini cream puffs, homemade dessert, easy cream puffs, party dessert

Find it online: https://norasfoods.com/delicious-mini-diploma-cream-puffs-recipe-easy-homemade-vanilla-filling/