Cream Puffs with Custard Filling are a classic French-style dessert made from light choux pastry filled with rich vanilla custard.
Ingredients
For the choux pastry
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the vanilla custard
- 2 cups (480 ml) milk
- 4 egg yolks
- ½ cup (100 g) sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon butter
For serving
- Powdered sugar for dusting
Instructions
1. Make the custard
- Heat the milk in a saucepan until hot but not boiling.
- In a bowl, whisk together egg yolks, sugar, and cornstarch.
- Slowly whisk the hot milk into the egg mixture.
- Return everything to the saucepan and cook over medium heat, stirring constantly until thick.
- Remove from heat and stir in vanilla and butter.
- Cover the surface with plastic wrap and chill completely.
2. Make the choux pastry
- Preheat the oven to 200°C (400°F).
- In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
- Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.
- Remove from heat and cool for about 5 minutes.
- Beat in the eggs one at a time until the dough is smooth and glossy.
3. Bake
- Pipe or spoon mounds of dough onto a lined baking tray.
- Bake for 20–25 minutes until puffed and golden brown.
- Do not open the oven during baking.
- Cool completely on a wire rack.
4. Fill the puffs
- Transfer the chilled custard to a piping bag.
- Make a small hole in each puff and pipe in the custard.
- Dust with powdered sugar before serving.
Tips
- Make sure the puffs are fully baked so they don’t collapse.
- Chill the custard thoroughly before filling.
- For extra indulgence, drizzle with melted chocolate or top with caramel.
These cream puffs are best enjoyed the day they’re filled, when the pastry is still light and crisp. 🍮🥐
