Ingredients:

For the Choux Pastry:

• Soft flour – 90g
• Butter – 68g
• Water – 75g
• Milk – 75g
• Sugar – 12g
• Salt – 2g
• Eggs – 125g (roughly 2-3 large eggs, lightly beaten)

For the Custard Cream:

• Egg yolks – 6
• Sugar – 90g
• Vanilla extract – 2g
• Soft flour – 20g
• Corn starch – 12g
• Milk – 420g
• Fresh cream – 60g
• Vanilla bean – 8 cm (optional)
• Butter – 22g
• Salt – 0.5g

Kitchen Equipment Needed:

• Oven
• Saucepan
• Mixing bowls
• Whisk
• Piping bags and tips
• Baking sheet
• Parchment paper
• Cooling rack
• Knife and cutting board
• Sieve

Step-by-Step Instructions:

Step 1: Prepare the Choux Pastry

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set aside.
2. Heat the Ingredients: In a saucepan, combine 68g butter, 75g water, 75g milk, 12g sugar, and 2g salt. Heat the mixture over medium heat until the butter is fully melted, and the liquid begins to simmer. Stir occasionally to ensure even heating.
3. Add the Flour: Once the mixture is simmering, remove it from heat and immediately add 90g of soft flour. Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth dough that pulls away from the sides of the pan.
4. Cook the Dough: Return the saucepan to low heat and cook the dough for 1-2 minutes while stirring continuously. This helps to dry out the dough slightly, making it easier to incorporate the eggs later.
5. Incorporate the Eggs: Transfer the dough to a large mixing bowl and let it cool for 3-5 minutes. Once slightly cooled, gradually add the 125g of beaten eggs, mixing thoroughly between each addition. The dough should become smooth, shiny, and slightly thick. You may not need all the eggs, so stop adding when the dough reaches the right consistency (it should form a “V” shape when a spoon is lifted from the mixture).
6. Pipe the Pastry: Transfer the choux pastry dough into a piping bag fitted with a round tip. Pipe small, even circles of dough onto the prepared baking sheet, leaving space between each one to allow for expansion during baking.
7. Bake: Bake the choux pastry in the preheated oven for 25-30 minutes, or until they are golden brown and puffed up. Avoid opening the oven during baking to prevent them from collapsing. Once baked, remove them from the oven and transfer to a cooling rack to cool completely.

Step 2: Make the Custard Cream

1. Heat the Milk and Cream: In a saucepan, combine 420g milk, 60g fresh cream, and the seeds from the 8cm vanilla bean (or use 2g of vanilla extract). Heat the mixture over medium heat until it just begins to simmer, then remove from heat.
2. Whisk the Egg Yolks: In a separate mixing bowl, whisk together 6 egg yolks, 90g sugar, 0.5g salt, 20g soft flour, and 12g corn starch until the mixture is pale and smooth.
3. Temper the Eggs: Slowly pour the heated milk mixture into the egg yolk mixture while whisking continuously. This helps to prevent the eggs from curdling. Once fully combined, return the mixture to the saucepan.
4. Cook the Custard: Cook the custard over medium heat, whisking constantly until it thickens and reaches a smooth, creamy consistency. This should take about 3-5 minutes. Be sure not to let the mixture boil.
5. Add the Butter: Remove the custard from heat and stir in 22g butter until fully melted and incorporated. If using vanilla extract instead of vanilla bean, add it at this stage.
6. Strain the Custard: For an extra smooth texture, strain the custard through a fine sieve into a clean bowl. Cover the surface of the custard with plastic wrap (touching the surface to prevent a skin from forming) and let it cool completely in the refrigerator.

Step 3: Assemble the Cream Puffs

1. Prepare the Piping Bag: Once the choux pastry shells and custard cream are fully cooled, transfer the custard to a piping bag fitted with a small round tip.
2. Fill the Cream Puffs: Make a small hole in the bottom or side of each pastry shell. Insert the piping tip and gently fill the cream puffs with the chilled custard cream. Be careful not to overfill, as this could cause the puffs to burst.
3. Optional Topping: For a decorative touch, you can dust the tops of the cream puffs with powdered sugar or dip them in melted chocolate.

Step 4: Serve

1. Serve Immediately: Cream puffs are best enjoyed fresh. Serve them chilled or at room temperature for a delightful treat.

Cooking Tips:

• Egg Consistency: When adding eggs to the choux pastry, do it gradually. The dough should be shiny and smooth but still thick enough to hold its shape when piped.
• Avoid Overbaking: Be sure to bake the choux pastry until they are golden and dry. Underbaking can cause the pastry to deflate after cooling.
• Cooling the Custard: Be patient when cooling the custard cream. It needs to be fully cooled before piping it into the choux pastry to avoid melting the pastry or making it soggy.
• Storage of Choux: If you plan to fill the puffs later, store the unfilled pastry shells in an airtight container at room temperature for up to 1 day or freeze them.

Storage:

• Refrigeration: Filled cream puffs should be stored in the refrigerator and consumed within 2-3 days.
• Freezing: Unfilled choux pastry shells can be frozen for up to 1 month. Thaw at room temperature before filling.

Nutritional Facts (Per Cream Puff):

• Calories: 150-180 kcal
• Protein: 4-5g
• Fat: 10-12g
• Carbohydrates: 18-20g
• Sugar: 10-12g
• Fiber: 0.5g
• Sodium: 90-120mg

Frequently Asked Questions (FAQs):

1. Can I make the custard in advance? Yes, the custard can be made up to 2 days in advance. Store it in the refrigerator with plastic wrap directly on the surface to prevent a skin from forming.

2. Can I use store-bought custard or pastry cream? Absolutely! While homemade custard adds a special touch, you can use store-bought custard or pastry cream if you’re short on time.

3. Why did my choux pastry deflate after baking? If your choux pastry deflated, it could be due to underbaking. Ensure the pastry is baked until fully golden and firm before removing it from the oven.

4. Can I freeze the filled cream puffs? Freezing filled cream puffs isn’t recommended as the filling can separate when thawed. However, the unfilled shells freeze well.

5. How do I ensure my custard is smooth? Straining the custard through a sieve ensures a silky-smooth texture. This step is especially helpful if there are any lumps in the custard after cooking.

Conclusion:

Cream puffs made from choux pastry with a custard filling are a classic, elegant dessert that is sure to delight anyone who tries them. With a light, airy pastry and a rich, creamy filling, these treats strike the perfect balance of texture and flavor. Whether you’re making them for a special event or just to enjoy at home, this recipe offers a straightforward approach to mastering this French delicacy. The combination of buttery pastry and sweet custard is sure to make this recipe a favorite.