Cream Puffs with Custard Filling
Cream Puffs with Custard Filling are a classic bakery-style dessert made with light, airy pastry shells filled with smooth, creamy custard. Elegant yet simple, these treats are perfect for special occasions or as a sweet indulgence.
Ingredients for the pastry: ½ cup water, ½ cup whole milk, ½ cup unsalted butter, 1 tablespoon sugar, ¼ teaspoon salt, 1 cup all-purpose flour, and 4 large eggs.
Ingredients for the custard filling: 2 cups whole milk, ½ cup granulated sugar, 3 large egg yolks, 3 tablespoons cornstarch, 1 tablespoon unsalted butter, and 1 teaspoon vanilla extract.
Optional topping: powdered sugar or chocolate drizzle.
To prepare the pastry, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan over medium heat, combine the water, milk, butter, sugar, and salt. Bring to a rolling boil, then remove from heat and add the flour all at once, stirring vigorously until a smooth dough forms.
Return the pan to low heat and stir for 1–2 minutes until the dough pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
Spoon or pipe the dough onto the prepared baking sheet into small mounds, spacing them apart.
Bake for 30–35 minutes until puffed and golden brown. Do not open the oven during baking. Remove and allow to cool completely.
To prepare the custard, heat the milk in a saucepan over medium heat until steaming but not boiling.
In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly whisk in the hot milk.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla extract. Allow to cool completely.
To assemble, slice the cooled pastry shells in half and fill with custard. Dust with powdered sugar or drizzle with chocolate before serving.