Custard Cream Puffs

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Custard Cream Puffs – Crispy Shells with a Luscious Vanilla Custard Filling

These Custard Cream Puffs are an irresistible treat featuring a delicate choux pastry topped with a buttery cookie crust and filled with silky, vanilla-scented custard cream. Perfectly crisp on the outside and luxuriously creamy on the inside, they’re ideal for any special occasion—or simply as a delightful indulgence at home.

Ingredients

For the Choux Pastry:

  • 60g (2.1 oz) salted butter
  • 60 ml water
  • 60 ml milk
  • 75g (2.6 oz) plain flour
  • 3 eggs

For the Cookie Crust:

  • 50g (1.8 oz) salted butter, softened
  • 40g (1.4 oz) sugar
  • 50g (1.8 oz) plain flour

For the Custard Cream:

  • 4 egg yolks
  • 50g (1.8 oz) 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. Prepare the Choux Pastry:

  1. In a saucepan, combine butter, milk, and water. Heat over medium heat until the butter melts and the mixture just begins to boil.
  2. Turn off the heat and immediately sift in the flour, stirring vigorously until a smooth, thick paste forms.
  3. Return the saucepan to medium heat and cook the mixture for 2 minutes, stirring constantly. Then remove from heat and let it cool for 5 minutes.
  4. Lightly beat the eggs in a separate bowl. Gradually add the eggs to the dough, stirring well after each addition. The dough should be smooth, thick, and pipeable.
  5. Transfer the dough to a piping bag and refrigerate while preparing the cookie crust.

2. Make the Cookie Crust:

  1. Beat the softened butter and sugar together until light and creamy.
  2. Add the flour and mix until a dough forms.
  3. Roll out the dough between two sheets of parchment paper to 2–3 mm thick. Cover with plastic wrap and chill until firm.
  4. Once chilled, cut out 12 discs approximately the same size as your piped choux mounds.

3. Bake the Cream Puffs:

  1. Preheat oven to 190°C (374°F).
  2. Line a baking tray with parchment paper. Pipe 12 mounds of choux pastry.
  3. Place a round of cookie dough on top of each mound.
  4. Bake at 190°C (374°F) for 15–20 minutes. Then lower the temperature to 160°C (320°F) and bake for another 20 minutes.
  5. Turn off the oven, crack the door open slightly, and let the puffs rest for 10–15 minutes to avoid deflation.
  6. Remove and let cool completely on a wire rack.

4. Make the Custard Cream:

  1. In a bowl, whisk together egg yolks, sugar, vanilla, and flour until smooth.
  2. In a saucepan, heat the milk and butter until it just reaches a boil.
  3. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
  4. Return the mixture to the pan and cook over medium heat, stirring constantly until thickened.
  5. Set aside to cool to room temperature.

5. Whip the Cream & Combine:

  1. In a clean bowl, whip the heavy cream and sugar until stiff peaks form.
  2. Gently fold the whipped cream into the cooled custard in three additions until smooth and fluffy.

6. Assemble the Cream Puffs:

  1. Using a sharp knife, make a small hole at the base of each puff.
  2. Pipe the custard cream into each puff until full.
  3. Dust with powdered sugar before serving.

Tips for Success:

  • Let the choux pastry cool slightly before adding eggs to prevent cooking them.
  • Keep the cookie dough chilled until use to ensure it holds its shape during baking.
  • For a firmer filling, chill the cream puffs after assembly for at least 30 minutes.

Enjoy these delightful Custard Cream Puffs—light, crisp, and filled with the dreamiest vanilla custard!

 

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