Classic Cream Puffs with Custard Filling

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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• 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.