Custard-Filled Cream Puffs

Editoron

Ingredients

Choux Pastry Shells

  • Water – ½ cup (120 ml)
  • Whole milk – ½ cup (120 ml)
  • Unsalted butter, cubed – ½ cup (115 g / 1 stick)
  • Granulated sugar – 1 tbsp
  • Salt – ¼ tsp
  • All-purpose flour – 1 cup (125 g)
  • Eggs, room temperature – 4 large

Vanilla Custard (Crème Pâtissière)

  • Whole milk – 2 cups (480 ml)
  • Granulated sugar – ½ cup (100 g)
  • Egg yolks – 4
  • Cornstarch – ¼ cup (30 g)
  • Pure vanilla extract – 1 tsp
  • Salt – pinch

Pro Tips

  • Use room-temperature eggs for a smooth choux dough.
  • Do not open the oven during baking—this may cause the shells to collapse.
  • Poke a small hole in each puff after baking to release steam and keep them crisp.

Instructions

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