Custard-Filled Cream Puffs

 

Custard-Filled Cream Puffs

Ingredients

Choux Pastry Shells

Water – ½ cup (120 ml)

Whole milk – ½ cup (120 ml)

Unsalted butter, cubed – ½ cup (115 g / 1 stick)

Granulated sugar – 1 tablespoon

Salt – ¼ teaspoon

All-purpose flour – 1 cup (125 g)

Large eggs, room temperature – 4

Vanilla Custard (Crème Pâtissière)

Whole milk – 2 cups (480 ml)

Granulated sugar – ½ cup (100 g)

Egg yolks – 4

Cornstarch – ¼ cup (30 g)

Pure vanilla extract – 1 teaspoon

Salt – a pinch

Pro Tips

Use room-temperature eggs for smooth choux dough.

Avoid opening the oven mid-bake—shells may collapse.

Poke a small hole in each puff after baking to release steam and maintain crispness.

Instructions

1. Prepare the Choux Pastry

Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.

In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a full boil over medium heat.

Remove the pan from the heat and add the flour all at once, stirring vigorously until a smooth dough forms.

Return the pan to low heat and cook for 2–3 minutes, stirring constantly, until the dough pulls away from the sides and leaves a light film on the bottom of the pan.

Transfer the dough to a bowl and let it cool for about 5 minutes.

Add the eggs one at a time, beating well after each addition, until the dough is smooth, glossy, and pipeable.

2. Pipe and Bake the Shells

Scoop or pipe 2-tablespoon portions of dough onto the prepared baking sheets, spacing them evenly.

Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 20–25 minutes, until the puffs are deeply golden and firm.

Turn off the oven, crack the door slightly, and let the puffs dry inside for 10 minutes.

Remove from the oven, poke a small hole in each puff to release steam, and allow them to cool completely.

3. Make the Vanilla Custard

Heat the milk in a saucepan until steaming, but not boiling.

In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth.

Gradually whisk the hot milk into the egg mixture to temper it.

Return everything to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 2–3 minutes.

Remove from heat and stir in the vanilla extract.

Cover the surface directly with plastic wrap and refrigerate for at least 1 hour, until fully chilled.

4. Fill and Serve

Slice the cooled cream puffs in half horizontally.

Spoon or pipe the custard into the bottom halves, then replace the tops.

Dust with powdered sugar or drizzle with chocolate sauce before serving.