The Best Custard Cream Puffs: A Classic Dessert Recipe You’ll Love

Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes
• Servings: Makes about 20 cream puffs

Ingredients

For the Puffs (Pâte à Choux):

• 1/2 cup (115 ml) water
• 1/2 cup (115 ml) milk
• 1/2 cup (115 g) unsalted butter, cut into cubes
• 1 cup (125 g) all-purpose flour
• 4 large eggs
• 1/4 teaspoon salt

For the Custard Filling:

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 3 tablespoons cornstarch
• 4 large egg yolks
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

For Dusting (Optional):

• Powdered sugar

Step-by-Step Instructions

1. Prepare the Puffs

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Boil water and butter: In a medium saucepan, combine water, milk, butter, and salt. Bring to a boil over medium heat.
3. Add flour: Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
4. Cool slightly: Remove from heat and let the dough cool for 5 minutes.
5. Incorporate eggs: Add the eggs one at a time, mixing thoroughly after each addition, until the dough is smooth and glossy.
6. Pipe the dough: Using a piping bag with a round tip (or a spoon), pipe mounds of dough (about 1 tablespoon each) onto the prepared baking sheet, spacing them a few inches apart.
7. Bake: Bake for 20–25 minutes or until the puffs are golden brown and well-risen. Remove from the oven and let cool completely on a wire rack.

2. Make the Custard Filling

1. Heat the milk: In a medium saucepan, heat the milk over medium heat until it’s hot but not boiling.
2. Whisk the egg mixture: In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth and pale.
3. Temper the eggs: Gradually pour a small amount of the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Cook the custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the custard thickens (about 5 minutes).
5. Finish the custard: Remove from heat and stir in butter and vanilla extract until fully incorporated. Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface, and let it cool completely.

3. Assemble the Cream Puffs

1. Fill the puffs: Once the puffs have cooled, cut them in half horizontally. Spoon or pipe the custard filling into the bottom half, then replace the top half.
2. Dust with powdered sugar: For an elegant finish, dust the assembled cream puffs with powdered sugar.

Tips for Perfect Cream Puffs

• Consistency: Ensure the choux dough is smooth and glossy for the best rise.
• Cooling: Let the custard cool completely before filling the puffs to avoid sogginess.
• Freshness: Assemble shortly before serving for maximum crispness.

Nutritional Information (Per Cream Puff)

Buon Appetito!

Whether for a fancy gathering or a simple family treat, these Custard Cream Puffs are sure to impress. Their crispy shell and creamy filling will leave everyone coming back for seconds!