This Cream Puff Custard Ring is a showstopping dessert that combines the elegance of French choux pastry with the indulgence of whipped cream and silky custard. Baked into a golden ring, the pastry is crisp on the outside and hollow inside, ready to be filled with layers of rich vanilla custard and fluffy whipped cream. Lightly dusted with powdered sugar, each slice reveals a beautiful cross-section of textures—airy pastry, creamy filling, and a hint of sweetness.
Perfect for celebrations, tea parties, or family gatherings, this dessert is surprisingly simple to make and endlessly impressive. The choux pastry is made with basic ingredients but transforms in the oven into a puffed, golden shell. The custard is velvety and aromatic, while the whipped cream adds a cloud-like softness. Together, they create a dessert that’s both nostalgic and refined.
INGREDIENTS:
For the Choux Pastry:
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ¼ tsp salt
- 4 large eggs
For the Custard Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 egg yolks
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For Garnish:
- Powdered sugar for dusting
- Optional: sliced almonds or fresh berries
INSTRUCTIONS:
- Make the Choux Pastry Ring:
- Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil.
- Add flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
- Remove from heat and let cool for 5 minutes.
- Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
- Transfer dough to a piping bag and pipe a thick ring onto the parchment.
- Bake for 30–35 minutes until puffed and golden.
- Turn off oven, crack the door, and let the ring sit for 10 minutes to dry out.
- Cool completely before slicing horizontally.
- Prepare the Custard Filling:
- In a saucepan, heat milk until steaming.
- In a bowl, whisk egg yolks, sugar, cornstarch, and a splash of milk until smooth.
- Slowly pour hot milk into the egg mixture while whisking.
- Return to saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat, stir in butter and vanilla.
- Cover with plastic wrap touching the surface and chill until cool.
- Whip the Cream:
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Keep refrigerated until ready to use.
- Assemble the Cream Puff Ring:
- Slice the cooled pastry ring horizontally.
- Spread or pipe the custard onto the bottom half.
- Top with whipped cream.
- Place the top half of the pastry over the filling.
- Dust with powdered sugar and garnish as desired.
- Serve:
- Chill for 30 minutes before slicing for cleaner cuts.
