Sourdough Cream Puffs

Prep Time: 25 minutes
Cook Time: 30-35 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 30 minutes
Intensity: Medium (Requires attention to detail, but techniques are straightforward)
Yield: Approximately 24-30 cream puffs

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Why You’ll Love This Recipe

• Unique Flavor Profile: The sourdough starter adds a gentle tang that perfectly cuts through the richness of the filling and the sweetness of any chocolate drizzle.

• Impressive Results: Homemade cream puffs look like they came from a fancy patisserie, but they are surprisingly achievable.

• Versatile Canvas: Fill them with sweet or even savory fillings. They’re perfect for everything from elegant dinner parties to afternoon tea.

• Great for Discard: This is a fantastic way to use your sourdough discard, reducing waste while creating something extraordinary.

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Ingredients

For the Pâte à Choux (Cream Puff Dough):

• 1 cup (240 ml) water

• 1/2 cup (113 g) unsalted butter, cut into cubes

• 1 tablespoon granulated sugar (helps with browning and a hint of sweetness)

• 1/4 teaspoon fine salt

• 1 cup (125 g) all-purpose flour, sifted

• 4 large eggs, at room temperature

• 1/4 cup (60 g) active, bubbly sourdough starter or unfed discard (straight from the fridge is fine)

For a Classic Vanilla Pastry Cream (Optional but Recommended):

• 2 cups (480 ml) whole milk

• 1/2 cup (100 g) granulated sugar

• 1 vanilla bean, split and scraped, or 2 teaspoons vanilla bean paste/extract

• 6 large egg yolks

• 1/4 cup (30 g) cornstarch

• 2 tablespoons unsalted butter

For Assembly:

• Powdered sugar, for dusting

• Chocolate sauce, for drizzling (optional)

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Instructions

This recipe is broken down into two main parts: making the pastry cream (which can be done ahead of time) and making the choux pastry.

Part 1: Make the Pastry Cream (Advance Prep Recommended)

*Time: 15 minutes active, 2+ hours chilling*
Intensity: Medium

1. Infuse the Milk: In a medium saucepan, combine the milk, half of the sugar (1/4 cup), and the vanilla bean seeds and pod (or vanilla paste). Heat over medium heat until it just begins to simmer. Remove from heat, cover, and let it steep for 15-20 minutes. If using extract, you’ll add it later.

2. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks with the remaining 1/4 cup of sugar until pale and thick. Whisk in the cornstarch until a smooth paste forms.

3. Combine and Thicken: Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. This is tempering, which prevents the eggs from scrambling. Pour the warmed yolk mixture back into the saucepan with the remaining milk.

4. Cook the Cream: Place the saucepan over medium heat and whisk continuously. The mixture will thicken quickly. Once it comes to a boil, whisk vigorously for 1-2 minutes to cook out the cornstarch taste.

5. Finish and Chill: Remove from heat. If using vanilla extract, stir it in now. Add the butter and whisk until melted and smooth.

6. Strain and Cool: For the silkiest texture, pour the pastry cream through a fine-mesh sieve into a shallow bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled.

Part 2: Make the Sourdough Pâte à Choux

*Time: 25 minutes active, 30-35 minutes bake time*
Intensity: Medium

1. Preheat and Prep: Preheat your oven to 425°F (220°C) . Line two large baking sheets with parchment paper.

2. Cook the Dough Base: In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium heat until the butter is completely melted and the mixture comes to a rolling boil.

3. Add the Flour: Remove the pan from the heat and dump in all of the sifted flour at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and a dough forms.

4. Dry the Dough: Return the pan to medium-low heat. Cook the dough for another 2-3 minutes, stirring constantly. You’ll see a thin film start to form on the bottom of the pan. This step is crucial—it dries out the dough so it can absorb the eggs properly.

5. Transfer and Cool Slightly: Scrape the dough into the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Let it sit for 5 minutes to cool down slightly. If the dough is too hot, it will cook the eggs.

6. Incorporate the Eggs and Starter: With the mixer on medium speed, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy before adding the next. After adding the last egg, add the sourdough starter and beat until it is fully incorporated. The final dough should be thick, smooth, and shiny. When you lift the paddle, it should fall in a thick ribbon and form a “V” shape on the dough in the bowl.

7. Pipe the Puffs: Transfer the dough to a piping bag fitted with a large round tip (like Ateco #808 or a 1/2-inch opening). Pipe 1.5-inch mounds onto the prepared baking sheets, leaving about 2 inches of space between each one—they will expand!

8. Smooth and Shape: Dampen your fingertip with a little water and gently press down any peaks or points on the piped dough. This prevents them from burning.

9. Bake: Place the baking sheets in the preheated oven. Immediately reduce the oven temperature to 375°F (190°C).

   • Bake for 20 minutes. Do NOT open the oven door during this time!

   • After 20 minutes, rotate the pans and bake for another 10-15 minutes, until the puffs are deep golden brown and feel light for their size.

10. Cool Completely: Transfer the puffs to a wire rack to cool completely. They must be totally cool before filling, or the pastry cream will melt.

Part 3: Assembly

Time: 10 minutes

1. Prepare the Filling: Give the chilled pastry cream a vigorous stir or a quick whip to smooth it out. Transfer it to a piping bag fitted with a small tip (like a Bismarck or a plain round tip).

2. Fill the Puffs: There are two ways to fill them:

   • Method 1 (Lid): Use a serrated knife to gently slice the top third off each puff. Pipe or spoon the pastry cream into the bottom, then replace the “lid.”

   • Method 2 (Inject): Use the piping tip to poke a small hole in the bottom or side of each puff and pipe the filling directly inside.

3. Serve: Dust generously with powdered sugar. For an extra decadent touch, drizzle with chocolate sauce and serve immediately.

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Nutrition Information (Per Cream Puff, without filling)

Note: This is an estimate provided for informational purposes only and is not a substitute for professional dietary advice. Filling will significantly alter values.

• Serving Size: 1 cream puff

• Calories: 85

• Sugar: 1g

• Fat: 6g

• Carbohydrates: 6g

• Fiber: 0.2g

• Protein: 2g