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:
- 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.