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Classic cream puffs with custard filling are a delightful dessert made from light and airy choux pastry filled with rich, smooth custard. Here’s a recipe to make these delicious treats:
Ingredients:
For the Choux Pastry:
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 4 large eggs (at room temperature)
For the Custard Filling:
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping:
- Powdered sugar (for dusting)
Instructions:
1. Prepare the Choux Pastry:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, butter, salt, and sugar. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture begins to simmer.
- Once simmering, add the flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball, about 2-3 minutes.
- Remove the saucepan from the heat and let the dough cool for 2 minutes.
- Add the eggs one at a time, beating well after each addition. The dough should be smooth and shiny, and it should drop off the spoon easily but still hold its shape.
- Using a pastry bag or a spoon, pipe or spoon small mounds of dough (about 1.5 inches in diameter) onto the prepared baking sheet.
- Bake for 25-30 minutes, or until the puffs are golden brown and sound hollow when tapped on the bottom.
- Turn off the oven, crack the door, and let the cream puffs cool completely inside the oven to prevent deflation.
2. Prepare the Custard Filling:
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