(Light, Flaky Pastry Filled with Creamy Custard!)
Servings: 12-15
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: ~50 minutes
Ingredients
For the Pastry (Choux Pastry):
- 1/2 cup (120ml) water
- 1/4 cup (60g) unsalted butter
- 1/2 cup (60g) all-purpose flour
- 2 large eggs
- Pinch of salt
For the Custard Filling:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For the Glaze (Optional):
- 1/4 cup powdered sugar
- 1-2 tsp milk
Instructions
- Make the Choux Pastry (Puff Pastry):
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, butter, and a pinch of salt. Heat over medium until the butter is melted and the water starts to simmer.
- Add the flour all at once and stir vigorously with a wooden spoon. Continue cooking and stirring for about 1-2 minutes until the dough comes together and pulls away from the sides of the pan.
- Remove the saucepan from the heat and allow the dough to cool for about 5 minutes.
- Once the dough has cooled slightly, add the eggs, one at a time, mixing well after each addition. The dough should be smooth and slightly sticky, but it should hold its shape.
- Shape and Bake the Puffs:
- Using a spoon or piping bag, drop tablespoon-sized mounds of the choux pastry dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 25-30 minutes, or until the puffs are golden brown and puffed up. Don’t open the oven door during the first 20 minutes of baking, or they might deflate.
- Once baked, remove from the oven and cool completely on a wire rack.
- Make the Custard Filling:
- In a medium saucepan, heat the milk and sugar over medium heat, stirring until the sugar dissolves and the milk starts to simmer.
- In a separate bowl, whisk the egg yolks, cornstarch, and a little of the warm milk until smooth and combined. Slowly pour this egg mixture into the simmering milk while constantly whisking to prevent curdling.
- Continue to cook and whisk the mixture until it thickens, about 2-3 minutes.
- Remove from heat and stir in the vanilla extract and butter. Allow the custard to cool slightly before using it to fill the puffs.
- Assemble the Custard Puffs:
- Once the puffs are completely cool, use a small knife to make a slit or hole in the side of each puff.
- Pipe or spoon the cooled custard filling into each puff. Be generous—you want a nice, creamy center!
- Optional Glaze:
- In a small bowl, mix the powdered sugar with milk until smooth and drizzly.
- Drizzle the glaze over the filled puffs for a glossy, sweet finish.
- Serve:
- Serve the custard puffs chilled or at room temperature. They’re best enjoyed the same day, but they’ll last a couple of days in the fridge.
Do’s and Don’ts
DO:
- Use room temperature eggs when making the choux pastry to ensure a smooth texture.
- Fill the puffs just before serving to avoid sogginess.
DON’T:
- Overfill the pastry with custard. A little goes a long way—too much filling can cause the puffs to burst.
- Skip the cooling time for the custard. It needs to set to the perfect creamy consistency.
Pro Tips:
- If you don’t have a piping bag, use a plastic sandwich bag with the tip cut off for easy filling.
- For extra flavor, add a little citrus zest (like lemon or orange) to the custard, or even a dash of cinnamon for warmth.
These Custard Puffs are the perfect little treat—light, airy pastry filled with rich, creamy custard and topped with a sweet glaze. They’ll melt in your mouth and make you feel like you’re enjoying something straight out of a French patisserie! 🥐🍮✨
