Introduction: Cream Puffs with Vanilla Custard are a classic pastry that’s crispy on the outside and filled with a rich, creamy vanilla custard. These light, airy puffs are perfect for any special occasion or a delightful treat to enjoy with your afternoon tea. The contrast between the crisp puff pastry and the smooth custard filling creates a perfect balance of textures and flavors.
Ingredients:
For the Cream Puffs:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
For the Vanilla Custard:
2 cups whole milk
1/2 cup sugar
1/4 teaspoon salt
1 vanilla bean (or 1 teaspoon vanilla extract)
6 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
Instructions:
Make the Cream Puff Shells:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Once the butter is melted, remove the pan from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Let the dough cool for about 5 minutes. Then, add the eggs one at a time, stirring well after each addition, until the dough becomes smooth and shiny.
Spoon the dough into a pastry bag fitted with a large round tip (or use a spoon) and pipe 12 small mounds onto the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and puffed up. Allow them to cool completely on a wire rack.
Make the Vanilla Custard:
In a saucepan, combine the milk, sugar, salt, and vanilla bean (or extract). Heat over medium heat until it’s just about to boil, then remove from heat.
In a separate bowl, whisk the egg yolks and cornstarch until smooth. Gradually add some of the hot milk mixture to the yolks to temper them, then slowly pour the yolk mixture back into the saucepan.
Cook over medium heat, stirring constantly, until the custard thickens (about 3-5 minutes).
Remove from heat and stir in the butter. If using a vanilla bean, remove the pod.
Let the custard cool, stirring occasionally to prevent a skin from forming.
Assemble the Cream Puffs:
Once the puffs are cooled, carefully slice each one in half. Pipe or spoon the vanilla custard into the bottom half of each puff.
Top with the other half of the puff to sandwich the custard inside.
Serve and Enjoy:
Dust with powdered sugar before serving, if desired.
Description:
These Cream Puffs with Vanilla Custard are a delicate and indulgent dessert that’s sure to impress. The light, crispy shell of the puff pastry contrasts wonderfully with the rich and velvety vanilla custard. Perfect for gatherings or as an elegant after-dinner treat, they are both a visual and culinary delight.
Tips:
Don’t open the oven door while baking the cream puffs, as it may cause them to deflate.
For a thicker custard, you can reduce the amount of milk by 1/4 cup.
If you don’t have a vanilla bean, vanilla extract works perfectly fine.
To make the puffs ahead of time, bake them the day before and store them in an airtight container. Fill them with custard just before serving for the best texture.
Variations:
Chocolate Cream Puffs: Substitute the vanilla custard with chocolate custard or whipped chocolate ganache.
Fruit-Filled Cream Puffs: Add fresh berries (like raspberries or strawberries) into the custard for a fruity twist.
Coffee-Flavored Custard: Infuse the milk with coffee for a coffee-flavored custard that pairs beautifully with the puff pastry.
Corrections:
Ensure you measure your ingredients correctly. For the custard, the egg yolks must be tempered carefully to avoid curdling.
If the puff shells don’t rise, check your oven temperature and ensure you didn’t open the door during baking.
Enjoy:
Now you have delicious, homemade cream puffs with a smooth vanilla custard filling. Serve them at your next special gathering or enjoy them as a sweet treat anytime!