Cardamom Cream Puffs Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the choux pastry:</li><li class="ingredients-single-item">120ml water</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">113g unsalted butter</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">5g granulated sugar</li><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">For the cardamom pastry cream:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">8-10 green cardamom pods, crushed</li><li class="ingredients-single-item">1 vanilla bean, split and scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">Powdered sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">2 large baking sheets</li><li class="equipment-single-item">Piping bag</li><li class="equipment-single-item">1.5cm (½-inch) round piping tip</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the cardamom pastry cream as it needs time to chill. In a medium saucepan, combine the milk, crushed cardamom pods, and split vanilla bean. Heat over medium until the milk just comes to a simmer, then remove from heat, cover, and allow to steep for 30 minutes to infuse the flavors. This steeping time is crucial for developing a pronounced but not overpowering cardamom flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the milk steeps, whisk together the sugar, cornstarch, and egg yolks in a medium bowl until the mixture becomes pale yellow and forms ribbons when lifted with the whisk. This helps create a smooth texture in your final pastry cream.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Strain the infused milk through a fine-mesh sieve into a clean saucepan, pressing on the cardamom pods to extract maximum flavor. Discard the pods and vanilla bean. Reheat the milk until it just begins to simmer again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Temper the egg mixture by slowly pouring about one-third of the hot milk into it while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Once bubbling, continue to cook for 1-2 minutes more to ensure the cornstarch is fully activated and the raw egg flavor is cooked out. The pastry cream should coat the back of a spoon and hold a line when you run your finger through it.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove from heat and stir in the butter until fully incorporated. Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2-3 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the choux pastry, preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper. In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a full boil over medium-high heat, making sure the butter is completely melted.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and add all the flour at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat and cook for about 1-2 minutes, stirring constantly to dry out the paste. A thin film should form on the bottom of the pan, indicating that enough moisture has evaporated.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed for about 1 minute to release steam and slightly cool the dough. The dough should be warm but not hot when you add the eggs, or they'll cook prematurely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Add the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough may look separated after each addition but will come back together with continued mixing. The final dough should be glossy and thick enough to hold its shape while being soft enough to pipe. When lifted with the paddle, it should form a V-shape as it falls, indicating the perfect consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Transfer the dough to a piping bag fitted with a 1.5cm (½-inch) round tip. Pipe mounds about 4cm (1½ inches) in diameter onto the prepared baking sheets, spacing them about 5cm (2 inches) apart. Use a damp fingertip to smooth any peaks on top of the mounds.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake for 10 minutes at 200°C (400°F), then reduce the temperature to 175°C (350°F) and continue baking for 20-25 minutes more without opening the oven door. The puffs should be deeply golden and feel hollow when tapped. The initial high heat creates the steam that makes the dough puff, while the lower temperature dries out and sets the structure.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Turn off the oven, crack the door open, and let the puffs sit in the oven for 5-10 minutes. This helps prevent them from collapsing as they cool. Transfer to a wire rack and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>To assemble, transfer the chilled cardamom pastry cream to a piping bag. Using a small knife, carefully cut a small hole in the bottom of each puff. Fill each puff with the cardamom pastry cream until it feels heavy.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Just before serving, dust the tops lightly with powdered sugar. The cream puffs are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. For the crispest texture, you can refresh them in a 150°C (300°F) oven for 5 minutes before serving.</li></ol>