Boston Cream Puff Pastry Recipe

This is such an easy recipe to make and the results are delicious.

To make the pastry cream I like to infuse the milk with vanilla beans, but you can just use vanilla extract as well if you don't have vanilla pods.

Let the milk infuse with the vanilla beans for a few minutes for max flavor!

Meanwhile whisk the yolks with cornstarch and sugar.

Slowly add the hot milk to the egg mixture, this is called tempering the eggs and it's done slowly so the eggs won't cook with the hot liquid.

Then cook the mixture over medium heat until it thickens up, it should become a thick custard.

One trick is to place plastic wrap right on the surface of the hot custard to prevent a skin from forming.

The chocolate glaze is made out of chocolate, heavy cream, and corn syrup. The syrup isn't mandatory, but helps the glaze stay shiny and silky.

To bake the puff pastry, cut out rectangles of the thawed pastry. I used store-bought.

Brush with egg wash, or with a bit of milk before baking.

Bake the pastries in the oven until puffed and golden.

To fill, slice the pastries in half.

Pipe the custard in the pastry.

Drizzle the glaze on top and serve!

Check out my website for the full recipe!