Cream Puffs with Custard Filling

🥮 Classic Cream Puffs with Custard Filling

🍰 Ingredients

For the Choux Pastry (Puffs):

1 cup water

1/2 cup unsalted butter

1/4 tsp salt

1 cup all-purpose flour

4 large eggs

For the Custard Filling:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 tsp salt

4 large egg yolks

2 tbsp unsalted butter

1 1/2 tsp vanilla extract

Optional Topping:

Powdered sugar, for dusting

Melted chocolate drizzle

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🧁 Instructions

Step 1: Make the Custard Filling

1. In a saucepan, whisk together sugar, cornstarch, and salt.

2. Add egg yolks and mix until smooth. Slowly whisk in the milk.

3. Cook over medium heat, stirring constantly, until it thickens (about 5–7 minutes).

4. Remove from heat. Stir in butter and vanilla.

5. Pour into a bowl, cover with plastic wrap touching the surface to prevent skin, and chill for at least 2 hours.

Step 2: Make the Cream Puffs

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a saucepan, bring water, butter, and salt to a boil.

3. Add flour all at once and stir quickly with a wooden spoon until the dough pulls away from the sides.

4. Transfer dough to a mixing bowl. Let cool slightly (2–3 minutes), then beat in eggs one at a time until smooth and glossy.

5. Spoon or pipe onto the baking sheet in small mounds (about 1 1/2 inches wide).

6. Bake for 20–25 minutes, until golden and puffed. Do not open the oven door while baking.

7. Cool completely on a wire rack.

Step 3: Assemble

1. Slice each puff in half or poke a hole in the side.

2. Fill with the chilled custard using a spoon or piping bag.

3. Dust with powdered sugar or drizzle with chocolate if desired.

🥄 Tips:

Store unfilled puffs in an airtight container at room temperature for 1–2 days.

You can also freeze unfilled puffs and thaw before filling.