Custard Cream Puffs with Crispy Cookie Topping

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Custard Cream Puffs with Crispy Cookie Topping

Delightfully light and airy, these Custard Cream Puffs are filled with silky smooth vanilla custard and topped with a delicate cookie crust that adds just the right crunch. The combination of crisp choux pastry and luscious filling makes them an irresistible treat for any occasion.

Ingredients

For the Choux Pastry:

  • 60g (2.1 oz) salted butter
  • 60 ml (¼ cup) water
  • 60 ml (¼ cup) milk
  • 75g (2.6 oz) plain flour
  • 3 eggs, lightly beaten

For the Cookie Topping:

  • 50g (1.8 oz) salted butter, at room temperature
  • 40g (1.4 oz) granulated sugar
  • 50g (1.8 oz) plain flour

For the Custard Cream Filling:

  • 4 egg yolks
  • 50g (1.8 oz) granulated sugar
  • 1 tsp vanilla extract
  • 35g (1.2 oz) plain flour
  • 300 ml (1¼ cups) milk
  • 20g (0.7 oz) butter

For the Whipped Cream:

  • 240 ml (1 cup) heavy cream
  • 50g (1.8 oz) sugar

Instructions

1. Make the Choux Pastry:

  1. In a saucepan, combine butter, water, and milk. Heat over medium until the butter melts and the mixture begins to boil.
  2. Immediately remove from heat and sift in the flour. Stir vigorously until a thick paste forms.
  3. Return to medium heat and cook for 2 minutes, stirring constantly. Remove and let it cool for 5 minutes.
  4. Gradually add the beaten eggs into the warm dough, mixing well after each addition until the dough is smooth and pipeable—not too thick or runny.
  5. Transfer to a piping bag and refrigerate while you prepare the cookie topping.

2. Prepare the Cookie Topping:

  1. In a bowl, cream together butter and sugar until light and smooth.
  2. Add flour and mix until a soft dough forms.
  3. Roll the dough between two sheets of parchment paper to 2–3 mm thickness.
  4. Cover with plastic wrap and refrigerate until firm.

3. Pipe and Assemble:

  1. Preheat oven to 190°C (374°F).
  2. Pipe 12 even rounds of choux pastry onto a parchment-lined baking sheet.
  3. Cut chilled cookie dough into discs the same size as the piped choux and place one on top of each.
  4. Bake at 190°C (374°F) for 15–20 minutes, then reduce heat to 160°C (320°F) and bake another 20 minutes.
  5. Turn off the oven, open the door slightly, and let puffs cool inside for 10–15 minutes to prevent collapse.
  6. Transfer to a wire rack to cool completely.

4. Make the Custard Filling:

  1. In a bowl, whisk together egg yolks, sugar, vanilla, and flour until smooth.
  2. In a saucepan, heat milk and butter until it begins to boil.
  3. Slowly pour the hot milk into the yolk mixture, whisking constantly to prevent curdling.
  4. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
  5. Remove from heat and cool to room temperature.

5. Prepare Whipped Cream:

  1. In a clean bowl, whip heavy cream and sugar to stiff peaks.
  2. Fold the whipped cream into the cooled custard in thirds until smooth and fluffy.

6. Fill and Serve:

  1. Use a small piping tip to poke a hole in the side or bottom of each puff.
  2. Pipe the cream mixture into each pastry until full.
  3. Dust with powdered sugar before serving.

These cream puffs are perfect for tea time, holidays, or just when you crave something indulgent yet airy. Store leftovers in the refrigerator in an airtight container for up to 2 days.

 

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