Cream Puffs with Custard Filling
Indulge in the ultimate pastry delight with these homemade Cream Puffs with Custard Filling! This recipe combines airy, golden choux pastry shells with a luscious, velvety vanilla custard, creating a dessert that’s both elegant and irresistible. The light, buttery puffs are baked to perfection, then filled with a rich custard made from scratch, featuring the warmth of whole milk, creamy egg yolks, and a hint of vanilla. Finished with a dusting of powdered sugar, these cream puffs are perfect for any occasion, whether you're hosting a decadent dessert table or simply treating yourself. With straightforward techniques and simple ingredients, this recipe is a must-try for pastry enthusiasts and beginners alike. Perfectly indulgent and melt-in-your-mouth delicious, these cream puffs are a show-stopping treat that’s sure to impress!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 240 ml water
- 125 grams all-purpose flour
- 1 teaspoon salt
- 4 pieces large eggs
- 100 grams granulated sugar
- 30 grams cornstarch
- 480 ml whole milk
- 4 pieces egg yolks
- 1 teaspoon vanilla extract
- 30 grams unsalted butter (for custard)
- 30 grams powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine the butter, water, and salt. Heat over medium heat until the butter melts and the mixture starts to boil.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan (about 2 minutes).
Remove the dough from the heat and let it cool for 5 minutes.
Transfer the dough to a mixing bowl. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Using a piping bag or a spoon, drop tablespoon-sized mounds of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cream puffs for 25–30 minutes, or until they are puffed and golden brown. Do not open the oven during baking, as this may cause the puffs to collapse.
While the cream puffs cool, prepare the custard filling. In a medium bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and pale.
In a medium saucepan, heat the milk over medium heat until it begins to steam but not boil.
Gradually whisk the hot milk into the egg yolk mixture to temper the eggs, then return the mixture to the saucepan.
Cook the custard over medium heat, whisking constantly, until it thickens and starts to bubble (about 5 minutes).
Remove the custard from the heat and whisk in the vanilla extract and butter. Transfer the custard to a bowl, cover it with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until chilled.
Using a sharp knife, cut a small slit in the side of each cream puff and pipe the custard filling inside using a piping bag. Alternatively, slice the cream puffs in half and spoon in the custard.
Dust the filled cream puffs with powdered sugar before serving, if desired.
Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1857 mg | 619% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 282.7 g | 103% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 155.0 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 876 mg | 67% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1267 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
