Cream Puffs with Custard Filling

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🧁 Instructions

Part 1: Prepare the Custard Filling (First)
The custard needs time to chill, so it’s best to make this first.

  1. Mix Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.

  2. Add Wet Ingredients: Whisk in the egg yolks until the mixture is smooth and pale. Gradually whisk in the milk until everything is well combined.

  3. Cook: Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes. Let it bubble for 1 full minute while whisking; this ensures the cornstarch is fully cooked.

  4. Finish: Remove from heat. Immediately whisk in the butter and vanilla extract until smooth.

  5. Chill: Pour the custard into a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely cold and set.

Part 2: Make the Choux Pastry Puffs

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

  2. Boil Liquids: In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium-high heat.

  3. Add Flour: Reduce the heat to low. Add the entire cup of flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan (about 1 minute). Remove from heat and let cool for 3-4 minutes.

  4. Add Eggs: Transfer the dough to a mixing bowl. Using a hand mixer or stand mixer on medium speed, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will look slick at first but will become thick, smooth, and glossy once all eggs are added.

  5. Pipe & Bake: Spoon or pipe the dough into 1.5-inch mounds on the prepared baking sheet, spacing them about 2 inches apart.

  6. Bake: Bake for 15 minutes at 425°F. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15-20 minutes, until the puffs are golden brown, puffed, and sound hollow when tapped.

  7. Cool: Immediately transfer the puffs to a wire rack. Use a sharp knife or toothpick to poke a small hole in the side of each puff to let the steam escape. This prevents them from getting soggy. Let them cool completely.

Part 3: Assemble the Cream Puffs

  1. Fill: Once the puffs and custard are completely cool, slice the puffs in half horizontally or use the pre-poked hole to fill them.

  2. Pipe: Spoon the chilled custard into a piping bag fitted with a round or star tip. Pipe the custard into the bottom half of each puff and replace the top.

  3. Garnish: Just before serving, dust the assembled cream puffs with powdered sugar or drizzle with melted chocolate, if desired.

📝 Pro Tips & Storage

  • Make Ahead: The unfilled baked puffs can be stored in an airtight container at room temperature for 1 day, or frozen for up to 3 months. Thaw and crisp them up in a 300°F (150°C) oven for 5-10 minutes before filling.

  • Filling Variations: Add a tablespoon of liqueur (like Grand Marnier or Amaretto) to the custard, or fold in softly whipped cream for a lighter texture.

  • For Crispy Puffs: Ensure your oven is fully preheated and avoid opening the door during the initial baking stage.

  • Serve Immediately: For the best texture, fill the puffs no more than a few hours before serving to keep the pastry crisp.

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