Last month one of my favorite foodie YouTubers, Cookingwithdog, came out with a cream puff video. I had a recipe that I was pretty satisfied with but this one’s better. Chef’s process for making the choux pastry is much simpler and her use of cake flour in the batter produces a much lighter, hollower puff that’s the perfect vessel for pastry cream.
As for her pastry cream recipe, it tastes great but the consistency is very thick, almost like a very dense pudding. I think I may still prefer the custard recipe that I usually use for it’s lighter, creamier texture. The flavors are pretty much identical so it’s really about which texture you prefer.