🍰 Cream Puffs with Vanilla Custard Recipe 🍦

A traditional French treat, cream puffs with vanilla custard are prized for their rich, creamy filling and delicate pastry crust. These delicious candies make a decadent dessert or are ideal for special events. It’s hard to resist the mix of silky vanilla custard and light choux pastry. 🍰🍦

Ingredients

For the Choux Pastry (Pâte à Choux):

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

For the Vanilla Custard (Pastry Cream):

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Instructions

Making the Choux Pastry:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Boil Water and Butter: In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
3. Add Flour: Remove the saucepan from the heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Cool and Add Eggs: Let the dough cool for a few minutes. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
5. Pipe the Dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 2 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during baking. Allow the puffs to cool completely on a wire rack.

Making the Vanilla Custard:

7. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
8. Mix Sugar and Egg Yolks: In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until well combined.
9. Temper the Egg Mixture: Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
10. Cook the Custard: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat.
11. Add Butter and Vanilla: Stir in the butter and vanilla extract until the custard is smooth. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator until completely cold.

Assembling the Cream Puffs:

12. Fill the Cream Puffs: Once the puffs and custard are cool, use a small knife to cut a slit in the side of each puff. Transfer the vanilla custard to a piping bag fitted with a small round tip and pipe the custard into each puff until filled.
13. Serve: Dust the filled cream puffs with powdered sugar if desired, and serve immediately.

Your visitors will be impressed by this exquisite and delicious dessert of cream puffs with vanilla custard. It’s a wonderful blend of rich, creamy vanilla custard and light, fluffy choux pastry. Savor these traditional sweets as the ideal way to cap off a dinner or as a special treat at any time! 🍰🍦