Custard-Filled Cream Puffs
- Whole milk – 2 cups (480ml)
- Granulated sugar – ½ cup (100g)
- Egg yolks – 4
- Cornstarch – ¼ cup (30g)
- Pure vanilla extract – 1 tsp
- Salt – pinch
Pro Tips
- Use room-temperature eggs for smooth choux dough.
- Avoid opening the oven mid-bake—shells may collapse.
- Poke a small hole in each puff after baking to release steam and maintain crispness.
Instructions
1. Make the Choux Pastry
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment.
- 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 (~1 min).
- Return to low heat, cook 2–3 minutes until dough leaves a film on the pan. Cool 5 minutes.
- Beat in eggs one at a time until dough is glossy and pipeable.
2. Pipe & Bake
