Absolutely! Cream puffs with custard filling are a classic French dessert—light, airy choux pastry filled with rich, creamy custard. Here’s a detailed recipe for making them from scratch:
Cream Puffs with Custard Filling
Servings: 12–16
Prep Time: 30 min
Cook Time: 25–30 min
Chill Time (for custard): 1–2 hours
Ingredients
For the Choux Pastry (Cream Puff Shells):
-
1 cup water
-
½ cup unsalted butter
-
1 tbsp granulated sugar
-
¼ tsp salt
-
1 cup all-purpose flour
-
4 large eggs
For the Custard Filling (Pastry Cream):
-
2 cups whole milk
-
½ cup granulated sugar
-
4 large egg yolks
-
¼ cup cornstarch
-
2 tbsp unsalted butter
-
2 tsp vanilla extract
Optional Topping:
-
Powdered sugar for dusting
-
Chocolate glaze (melted chocolate + a bit of cream)
Instructions
1. Make the Choux Pastry:
-
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
-
In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until butter melts and mixture boils.
-
Remove from heat and stir in flour all at once. Return to heat and cook, stirring constantly, for 1–2 minutes until the dough forms a ball and pulls away from the pan.
-
Transfer dough to a mixing bowl. Beat in eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough should be smooth and shiny.
-
Spoon or pipe dough onto the prepared baking sheet in 1½–2 inch mounds, leaving space between each puff.
-
Bake 10 minutes at 425°F (220°C), then reduce oven to 375°F (190°C) and bake 15–20 more minutes until golden brown and puffed. Do not open the oven while baking to prevent collapsing.
-
Remove from oven and cool completely on a wire rack.
2. Make the Custard Filling:
-
In a medium saucepan, heat milk over medium heat until it begins to simmer.
-
In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
-
Slowly pour hot milk into the egg mixture, whisking constantly to temper the eggs.
-
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a gentle boil.
-
Remove from heat, stir in butter and vanilla extract.
-
Transfer custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and refrigerate for at least 1 hour.
3. Assemble the Cream Puffs:
-
Once the custard and choux shells are cooled, use a small knife to cut the puffs in half horizontally or poke a small hole on the side of each puff.
-
Spoon or pipe custard into the shells.
-
Replace tops if sliced in half, or leave tops off and dust with powdered sugar.
-
Optional: drizzle with chocolate glaze for a decadent touch.
Tips for Perfect Cream Puffs
-
Dry the shells well: After baking, leave puffs in the turned-off oven for 5–10 minutes to help them dry out and avoid sogginess.
-
Pipe custard carefully: Using a piping bag ensures even filling without breaking the delicate shells.
-
Make ahead: Choux pastry and custard can be made a day ahead; assemble just before serving for maximum crispness.
If you want, I can also give a chocolate-dipped cream puff version with whipped cream and custard combo filling—it’s extra indulgent and perfect for special occasions.