This recipe combines the classic French pastry, the choux pastry, to create light and airy cream puffs filled with a smooth and creamy vanilla custard.
Ingredients:
For the Choux Pastry:
- 1 cup (120g) all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 cup (240ml) water
- 4 large eggs
For the Vanilla Custard:
- 3 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) all-purpose flour
- 2 cups (480ml) whole milk
- 1/4 teaspoon vanilla extract
Instructions:
1. Make the Choux Pastry:
- Combine Water and Butter: In a medium saucepan, combine water and butter. Bring to a rolling boil over medium heat, stirring occasionally.
- Add Flour: Remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture comes together into a smooth ball.
- Cook Out the Flour: Return the pan to low heat and cook for 1-2 minutes, stirring constantly, until the dough dries slightly and a film forms on the bottom of the pan. This helps to cook out any excess moisture.
- Cool Slightly: Transfer the dough to a large bowl and let it cool slightly for about 5 minutes.
- Add Eggs Gradually: Beat in the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
- Pipe the Puffs: Line baking sheets with parchment paper. Fill a pastry bag fitted with a large plain tip (about 1/2 inch) with the choux pastry. Pipe mounds of dough onto the prepared baking sheets, leaving space between each puff.
- Bake: Bake in a preheated oven at 400°F (200°C) for 15 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 10-15 minutes, or until the puffs are golden brown and puffed up.
- Cool: Let the puffs cool completely on a wire rack before filling.
2. Make the Vanilla Custard:
- Whisk Ingredients: In a medium bowl, whisk together egg yolks, sugar, and flour until smooth.
- Scald Milk: In a separate saucepan, heat the milk over medium heat until it simmers.
- Temper the Eggs: Gradually whisk about 1 cup of the hot milk into the egg yolk mixture to temper it.
- Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook and Stir: Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon.
- Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract.
- Cool: Pour the custard into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.
3. Fill and Serve:
- Make a Small Hole: Use a small knife to carefully cut a small hole in the bottom of each cooled puff.
- Fill with Custard: Fill each puff generously with the chilled vanilla custard using a piping bag or a spoon.
- Serve Immediately: Serve the cream puffs immediately or store them in the refrigerator for up to 24 hours.
Tips:
- For extra flavor, add a pinch of salt to the choux pastry dough.
- To ensure the puffs puff up properly, make sure the oven is preheated before baking.
- If the custard is too thick, whisk in a little more milk to thin it out.
- For a richer flavor, use heavy cream instead of whole milk for the custard.
- Get creative with fillings! Try other flavors like chocolate, coffee, or lemon.
Enjoy your delicious homemade Cream Puffs with Vanilla Custard!