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Cream Puffs

Cream Puffs
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Master the art of classic French baking with these light, airy Cream Puffs filled with silky vanilla custard. This recipe yields perfectly crisp choux pastry shells that encase a smooth, luscious custard filling, making an impressive yet approachable dessert for any occasion. With simple ingredients and straightforward steps, enjoy a timeless treat that delights family and guests alike.

Ingredients

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Choux Pastry Dough

  • 1 cup water
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs, room temperature
  • 1 tablespoon sugar (optional, for slight sweetness in dough)

Vanilla Custard Filling

  • 2 cups milk, warm
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 4 large eggs
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare the Choux Pastry Dough: Begin by heating 1 cup of water and 8 tablespoons of butter together in a saucepan until the butter completely melts. Remove from heat and stir in 1 cup of all-purpose flour and 1 tablespoon sugar all at once. Return to low heat, stirring continuously until the dough forms a smooth ball and pulls away from the pan.
  2. Incorporate the Eggs: Transfer the dough to a mixing bowl. Add 4 large eggs one at a time, mixing thoroughly after each addition. The dough should become glossy and smooth, capable of holding soft peaks but still pipeable.
  3. Pipe and Bake the Puffs: Using a piping bag, pipe small rounds of dough onto a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes or until puffed and golden brown. Keep the oven door closed during baking to ensure maximum rise.
  4. Prepare the Vanilla Custard: In a saucepan, whisk together 1/2 cup sugar, 3 tablespoons cornstarch, and 4 eggs. Slowly add 2 cups of warm milk, then return the mixture to heat, stirring constantly until it thickens. Remove from heat, stir in 2 teaspoons vanilla extract, and let custard cool completely.
  5. Assemble the Cream Puffs: Once the pastry shells have cooled completely, slice off their tops or poke a hole in the bottom. Fill generously with the chilled vanilla custard using a piping bag. Replace the tops or leave open for a rustic look.

Notes

  • Make sure the dough is smooth and not too runny for optimal puffing during baking.
  • Add eggs one at a time and ensure they are at room temperature for proper dough texture.
  • Do not open the oven door during the first 20 minutes of baking to prevent the puffs from collapsing.
  • Cool pastry shells completely before filling to avoid sogginess.
  • Prepare custard fresh and chill before filling for the best taste and texture.

Nutrition

Find it online: https://amandafood.com/cream-puffs/