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- In a medium saucepan, heat the milk over medium heat until it is hot but not boiling. Remove from heat.
- In a separate bowl, whisk together the sugar, cornstarch, and salt.
- Add the egg yolks to the sugar mixture and whisk until smooth.
- Gradually pour the hot milk into the egg mixture, whisking constantly to avoid curdling the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens and starts to bubble, about 5-7 minutes.
- Remove from heat and whisk in the butter and vanilla extract until smooth.
- Transfer the custard to a bowl, cover with plastic wrap (press the wrap directly onto the custard to prevent a skin from forming), and refrigerate until fully chilled, about 2 hours.
3. Assemble the Cream Puffs:
- Once the choux pastry is cool and the custard is chilled, use a sharp knife to cut a small slit in the side or top of each puff.
- Fill a pastry bag with the chilled custard and pipe it into each cream puff. Alternatively, you can use a spoon to carefully fill each puff.
- Dust the tops with powdered sugar just before serving.
4. Serve:
- Arrange the cream puffs on a platter and enjoy the light, crispy pastry filled with rich and velvety custard!
These classic cream puffs are perfect for any special occasion or just as an indulgent treat.
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