Description
Light and airy cream puffs filled with silky vanilla custard, perfect for an elegant yet fuss-free dessert.
Ingredients
Scale
- 1 cup water (240 ml)
- ½ cup unsalted butter (115 g)
- 1 cup all-purpose flour (125 g)
- 4 large eggs, room temperature
- 2 tablespoons granulated sugar (25 g)
- 2 cups whole milk (480 ml)
- 1 vanilla bean, split or 1 teaspoon pure vanilla extract
- 4 egg yolks
- 3 tablespoons cornstarch (24 g)
- Pinch of salt
Instructions
- Make the Choux Pastry Dough: In a medium saucepan, combine water, unsalted butter, and sugar. Bring to a rolling boil over medium heat until butter is melted and mixture bubbles.
- Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until dough forms a ball and pulls away from pan sides.
- Return to low heat and cook, stirring constantly, for 1-2 minutes to dry out dough slightly until a thin film forms on the pan bottom.
- Transfer dough to mixing bowl and cool for 3-5 minutes until warm but not hot. Add eggs one at a time, beating well after each addition until dough is smooth, glossy, and holds a soft peak.
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- Fill a piping bag with dough and pipe 12-14 small mounds about 1.5 inches in diameter, spaced apart.
- Optionally sprinkle sugar on top of each puff for slight crunch.
- Bake for 15 minutes at 400°F, then reduce heat to 350°F (175°C) and bake another 15 minutes until golden and puffed. Avoid opening oven door during baking.
- Pierce each puff with skewer or knife to release steam and cool completely on wire rack.
- Make the Vanilla Custard Filling: Heat whole milk and split vanilla bean (scrape seeds into milk) over medium heat until just simmering. Remove from heat and steep for 10 minutes.
- In mixing bowl, whisk egg yolks, cornstarch, sugar, and salt until smooth.
- Remove vanilla bean pods from milk. Gradually pour warm milk into egg yolk mixture slowly, whisking constantly to temper eggs.
- Pour mixture back into saucepan and cook over medium-low heat, whisking constantly until thickened and just starting to bubble (3-5 minutes). Do not boil hard.
- Strain custard through fine-mesh sieve into clean bowl. Cover with plastic wrap pressed on surface and chill at least 1 hour.
- Assemble Cream Puffs: Cut each puff in half horizontally or poke small hole at bottom.
- Fill piping bag or spoon with chilled custard and fill each puff generously.
- Optionally dust with powdered sugar or drizzle with melted chocolate.
- Serve immediately or refrigerate until ready to enjoy.
Notes
Use room temperature eggs for better incorporation. Do not open oven door during baking to prevent deflation. Pierce puffs after baking to release steam and keep crisp. Chill custard completely before filling to avoid melting pastry. Variations include chocolate custard, fruit fillings, matcha custard, gluten-free and dairy-free substitutions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 210
- Sugar: 7
- Sodium: 90
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 25
- Protein: 5
Keywords: vanilla custard, cream puffs, choux pastry, light dessert, easy dessert, homemade custard, elegant dessert