Classic Cream Puffs with Custard Filling

There’s something undeniably elegant about a tray of golden cream puffs—crisp shells filled with smooth custard and dusted with powdered sugar. This French-inspired dessert, known as choux à la crème, is made using pâte à choux, a special pastry dough that puffs up beautifully in the oven. Paired with a rich, vanilla-infused custard, each bite is a perfect balance of texture and flavor. Whether served at a party or enjoyed with coffee, these cream puffs never fail to impress.

Ingredients:

For the Choux Pastry:

• 1 cup water

• 1/2 cup (1 stick) unsalted butter

• 1/4 tsp salt

• 1 cup all-purpose flour

• 4 large eggs

For the Vanilla Custard Filling:

• 2 cups whole milk

• 1/2 cup granulated sugar

• 4 egg yolks

• 1/4 cup cornstarch

• 2 tbsp unsalted butter

• 1 1/2 tsp vanilla extract

Optional:

• Powdered sugar, for dusting

• Instructions:

  Make the Choux Pastry:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

  2. In a medium saucepan, bring water, butter, and salt to a boil.

  3. Add flour all at once and stir vigorously with a wooden spoon until a smooth ball forms (about 1–2 minutes).

  4. Remove from heat and let cool 5 minutes.

  5. Beat in eggs one at a time, fully incorporating each before adding the next. Dough should be smooth and glossy.

  6. Using a spoon or piping bag, place mounds of dough (about 1 1/2 inches wide) onto the baking sheet, spacing them 2 inches apart.

  7. Bake for 15 minutes, then reduce heat to 375°F (190°C) and bake for another 20–25 minutes, until golden brown and crisp.

  8. Cool completely on a wire rack. Once cool, slice puffs in half or poke a small hole for piping.

  9. Make the Custard Filling:

     1. In a saucepan, heat milk over medium heat until steaming but not boiling.

     2. In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.

     3. Slowly pour hot milk into the egg mixture, whisking constantly to temper the eggs.

     4. Return mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3–5 minutes).

     5. Remove from heat; stir in butter and vanilla. Let cool, then refrigerate until cold and thick.

     6. Assemble the Cream Puffs:

        1. Spoon or pipe the chilled custard into the center of each puff.

        2. Replace tops, dust with powdered sugar, and serve.

        3. Tips:

           • Store filled cream puffs in the refrigerator; best enjoyed the same day.

           • You can also dip the tops in chocolate ganache for a profiterole twist!

           • Would you like a chocolate version or fruit-filled variation next?