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Instructions
1. Make the Choux Pastry
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.
- Remove from heat, add flour all at once, and stir until a smooth dough forms (about 1 minute).
- Return to low heat and cook for 2–3 minutes until the dough leaves a thin film on the pan. Let cool for 5 minutes.
- Beat in eggs one at a time until the dough becomes glossy and pipeable.
2. Pipe & Bake
- Pipe or spoon 2-tablespoon mounds onto prepared baking sheets.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce temperature to 350°F (175°C) and bake for another 20–25 minutes until golden and firm.
- Turn off the oven, crack the door open, and let the puffs dry for 10 minutes.
- Poke each puff with a toothpick to release steam, then let cool completely.
3. Make the Vanilla Custard
- Heat milk until steaming (do not boil).
- In a bowl, whisk egg yolks, sugar, cornstarch, and salt until pale.
- Slowly whisk the hot milk into the egg mixture.
- Return to the saucepan and cook over medium heat, stirring constantly, until thick and bubbling (about 2–3 minutes).
- Remove from heat and stir in vanilla extract.
- Cover with plastic wrap directly on the surface and chill for at least 1 hour.
4. Fill & Serve
- Slice puffs in half.
- Spoon or pipe custard into the bottoms.
- Replace tops.
- Dust with powdered sugar or drizzle with chocolate sauce.
