Instructions
Step 1 – Make the Custard Filling
In a saucepan, heat the milk with half of the sugar until hot but not boiling.
In a bowl, whisk egg yolks, the remaining sugar, and cornstarch until smooth.
Slowly pour the hot milk into the yolk mixture while whisking constantly, then return everything to the saucepan.
Cook on medium heat, whisking, until thick and bubbling, about 2 to 3 minutes.
Remove from heat, stir in butter and vanilla.
Cover with plastic wrap pressed directly on the surface and chill completely.
Step 2 – Make the Cream Puffs
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, bring the water, butter, sugar, and salt to a boil.
Add the flour all at once, stirring until the dough forms a ball and pulls away from the sides.
Remove from heat and let cool for 5 minutes.
Beat in the eggs one at a time until the dough is smooth and glossy.
Pipe or spoon small mounds of dough onto the baking sheet.
Bake for 20 to 25 minutes until puffed and golden. Let cool completely.
Step 3 – Assemble the Cream Puffs
Slice the puffs in half or poke a small hole at the bottom.
Fill with chilled custard using a piping bag.
Dust with powdered sugar or drizzle with melted chocolate.
Tips
Allow the puffs to cool fully before filling, otherwise the custard may melt.
The custard can be flavored with lemon zest, almond extract, or coffee for variations.
Best enjoyed the same day, but filled puffs can be stored in the refrigerator for up to two days.
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