Classic Cream Puffs with Custard Filling are a timeless dessert that’s light, airy, and filled with creamy goodness. The delicate choux pastry puffs are filled with a rich custard filling, making them perfect for any occasion—whether it’s a special celebration or just a delicious homemade treat. Here’s how to make these gorgeous cream puffs!
Classic Cream Puffs with Custard Filling
Ingredients:
For the choux pastry (puff pastry):
- 1 cup (240ml) water
- 1/2 cup (115g) unsalted butter, cut into cubes
- 1 cup (125g) all-purpose flour
- 1/4 tsp salt
- 4 large eggs, at room temperature
For the custard filling:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 4 large egg yolks
- 2 tbsp cornstarch
- 2 tbsp unsalted butter
Optional toppings:
- Powdered sugar (for dusting)
- Melted chocolate or chocolate ganache (optional, for drizzling)
Instructions:
Make the Choux Pastry:
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Prepare the dough:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, butter, and salt. Heat over medium-high heat until the butter melts and the mixture comes to a simmer.
- Once the butter has melted, add the flour all at once. Stir constantly with a wooden spoon until the dough comes together and forms a ball, pulling away from the sides of the pan. This will only take about 1-2 minutes. The dough should be smooth and slightly glossy.
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Cool the dough:
- Remove the saucepan from the heat and let it cool for about 5 minutes. This step helps prevent the eggs from cooking when you add them.
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Add the eggs:
- Add the eggs, one at a time, beating well after each addition. It might look like the dough is separating at first, but keep stirring, and it will come together into a smooth, glossy dough.
- Once all the eggs are incorporated, the dough should be thick but pipeable.
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Shape the cream puffs:
- Transfer the dough to a piping bag fitted with a large round tip (or you can use a Ziploc bag with the corner cut off). Pipe the dough onto the prepared baking sheet into 1 ½-inch mounds. Leave about 2 inches between each puff.
- If you don’t have a piping bag, you can also use two spoons to form the puffs.
- Use a damp finger to gently smooth any peaks that may form on top of each puff.
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Bake:
- Bake in the preheated oven for 20-25 minutes until the puffs are golden brown and puffed up. Do not open the oven door during the first 15 minutes of baking, or the puffs might collapse.
- Once done, remove the puffs from the oven and let them cool completely on a wire rack.
Make the Custard Filling:
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Prepare the custard base:
- In a medium saucepan, heat the milk and half of the sugar over medium heat until it just begins to simmer. Stir occasionally and keep an eye on it to prevent it from boiling over.
- Meanwhile, in a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and creamy.
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Temper the egg yolks:
- Once the milk is hot, slowly pour a small amount of the hot milk into the egg yolk mixture while whisking constantly. This is called “tempering,” and it helps prevent the eggs from curdling.
- Gradually add the rest of the hot milk to the egg mixture, whisking continuously.
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Cook the custard:
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens and comes to a boil (this will take about 2-4 minutes).
- Once thickened, remove from the heat and whisk in the vanilla extract and butter until smooth and glossy.
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Chill the custard:
- Transfer the custard to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours, or until completely cooled.
Assemble the Cream Puffs:
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Fill the puffs:
- Once the cream puffs have cooled and the custard is chilled, use a small knife to carefully cut a slit in the side of each puff.
- Spoon the chilled custard into a piping bag (or use a spoon) and pipe the custard into each puff until full. You can also slice the puff in half horizontally and spoon the custard inside.
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Optional toppings:
- Dust the filled cream puffs with powdered sugar or drizzle with melted chocolate or chocolate ganache for extra indulgence.
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Serve:
- Serve the cream puffs immediately, or keep them chilled in the refrigerator until ready to serve. They’re best enjoyed within 1-2 days for optimal freshness.
These Classic Cream Puffs with Custard Filling are light, creamy, and irresistible. The choux pastry is buttery and airy, while the custard filling is rich and smooth, making for the perfect bite every time.
Are you planning to serve these for a special occasion, or just craving something indulgent?