Cream Puffs with Vanilla Custard

 

Cream puffs with vanilla custard are a classic and elegant dessert. They consist of choux pastry filled with a rich, creamy vanilla custard and can be dusted with powdered sugar or drizzled with chocolate. Here’s how to make them from scratch.

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Ingredients

For the Choux Pastry:

• ½ cup (120ml) water
• ½ cup (120ml) milk
• ½ cup (113g) unsalted butter
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Vanilla Custard (Pastry Cream):

• 2 cups (480ml) whole milk
• ½ cup (100g) sugar
• 3 tbsp cornstarch
• 4 large egg yolks
• 2 tbsp unsalted butter
• 2 tsp vanilla extract

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Instructions

1. Make the Choux Pastry:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
3. Reduce heat to low, add flour all at once, and stir vigorously with a wooden spoon until a dough forms and pulls away from the sides. Cook for about 2 minutes to remove excess moisture.
4. Remove from heat and let cool for 5 minutes.
5. Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
6. Transfer to a piping bag and pipe small rounds onto the baking sheet.
7. Bake for 25–30 minutes until golden and puffed. Do not open the oven during baking.
8. Let cool completely before filling.

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2. Make the Vanilla Custard:

1. Heat the milk in a saucepan until warm but not boiling.
2. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
3. Slowly pour the warm milk into the egg mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat and stir in butter and vanilla. Let cool completely.

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3. Assemble the Cream Puffs:

1. Slice the cooled choux puffs in half or poke a hole in the bottom.
2. Pipe or spoon the vanilla custard inside.
3. Dust with powdered sugar or drizzle with melted chocolate.

Enjoy your homemade cream puffs! Would you like any variations, like adding whipped cream or a different filling?