Description
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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 100 mg
Keywords: cream puffs, choux pastry, vanilla custard, French dessert, pastry, baked dessert