Cream Puffs with Custard Filling

🍮 Cream Puffs with Custard Filling (Cream Puffs)

🧁 Ingredients

Choux pastry

• 1 cup water
• 1/2 cup butter
• 1 cup all-purpose flour
• 4 large eggs
• 1/4 tsp salt

Custard filling

• 2 cups milk
• 1/2 cup sugar
• 4 egg yolks
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 2 tbsp butter

👨‍🍳 Instructions

1) Make choux pastry

1. In a pot, heat water + butter + salt until boiling.
2. Add flour all at once and stir quickly until a dough forms.
3. Cook 1–2 minutes on low heat until it pulls away from the pan.
4. Let cool slightly.
5. Beat in eggs one at a time until smooth and glossy.

2) Bake the puffs

1. Preheat oven to 200°C (390°F).
2. Pipe or spoon small rounds onto a baking tray.
3. Bake 25–30 minutes until puffed and golden.
4. Do NOT open the oven early or they may collapse.
5. Cool completely.

3) Make custard filling (Custard)

1. Heat milk until warm (not boiling).
2. Whisk egg yolks, sugar, and cornstarch.
3. Slowly add warm milk while whisking.
4. Cook on low heat until thick.
5. Stir in butter and vanilla. Cool fully.

4) Fill the puffs

1. Cut puffs or poke a small hole.
2. Pipe custard inside.
3. Optionally dust with powdered sugar.

💡 Tips

• Let puffs cool completely before filling or custard will melt.
• For extra shine, brush tops with a little egg wash before baking.
• They’re best eaten the same day but can be refrigerated 1–2 days.

If you want, I can also give you a no-oven version, chocolate topping, or strawberry cream variation.