Part 1: Make the custard (pastry cream)
- Warm milk in a saucepan over medium heat until steaming (do not boil).
- In a bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth and pale.
- Temper the yolks: slowly whisk in about 1 cup of hot milk.
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thick and bubbling (4–6 minutes).
- Once it bubbles, whisk 30–60 seconds more to fully set the cornstarch.
- Remove from heat and stir in butter and vanilla until glossy.
- Transfer to a bowl and press plastic wrap directly onto the surface (prevents a skin). Chill 1–2 hours.
Custard texture goal: Thick enough to hold peaks briefly when lifted with a whisk. If it’s pourable, it needs more cooking.
Part 2: Make the choux pastry
- Preheat oven to 200°C. Line 2 baking sheets with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a full boil.
- Reduce heat to low and add flour all at once. Stir vigorously until a smooth dough forms and pulls away from the pan (1–2 minutes).
- Continue stirring over low heat for another minute to dry the dough slightly (this helps the puffs rise).
- Transfer dough to a bowl. Let cool 5 minutes (so it doesn’t scramble the eggs).
- Add eggs one at a time, mixing well after each. The dough should become glossy and thick.
- Texture test: lift a spoon—dough should fall in a thick ribbon and form a “V” shape. If too stiff, beat 1 more egg and add gradually.
Choux dough test: The “V” ribbon is your best indicator. Too thick = poor rise. Too loose = spreading and flat puffs.
Part 3: Pipe and bake
- Spoon choux into a piping bag fitted with a round tip (or use a sturdy zip-top bag with the corner snipped).
- Pipe 22–26 mounds (about 4–5 cm wide), leaving space between them.
- Lightly wet a fingertip and smooth any sharp peaks (prevents burning).
- Bake at 200°C for 10 minutes.
- Without opening the oven, reduce to 175°C and bake 18–22 minutes more until deep golden and dry.
- Turn off oven, crack the door slightly, and let puffs sit 10 minutes (helps prevent collapse).
- Cool completely on a rack.
Do not open the oven early: Steam is what inflates choux. Opening too soon can make puffs collapse.
Part 4: Fill and finish
- Whisk chilled custard briefly until smooth.
- Transfer custard to a piping bag with a small round tip.
- Poke a small hole in the bottom or side of each puff and pipe custard until filled.
- Dust generously with powdered sugar. Serve immediately or chill briefly.
Filling option: You can also slice puffs in half and spoon custard inside for a more rustic look.
Serving and Storage
- Best serving: The day they’re filled (crisp shell + creamy center).
- Short hold: Filled puffs can chill 3–4 hours; shells soften over time.
- Refrigerate: Store filled puffs airtight up to 2 days (texture becomes softer, still delicious).
- Make ahead: Bake shells up to 2 days ahead; store airtight at room temp. Re-crisp at 160°C for 5–7 minutes.
- Freeze: Unfilled baked shells freeze up to 1 month. Thaw, re-crisp, then fill.
Pro bakery trick: If shells lose crispness, a quick oven refresh brings them back before filling.
Tips
- Measure accurately: Choux is sensitive—use a scale if possible.
- Cook flour in the pan: That 1–2 minute stirring step builds structure for better rise.
- Eggs at room temp: They blend better and help consistent puffing.
- Bake until deep golden: Pale puffs are usually underbaked and can collapse.
- Cool slowly: Let them sit in a cracked oven so steam escapes gradually.
- Custard smoothness: Whisk chilled custard briefly before piping to remove lumps.
Variations
1) Chocolate custard (crema al cioccolato)
Stir 100–120 g chopped dark chocolate into the hot custard after it thickens. Chill and fill as usual.
2) Espresso-vanilla custard
Add 1–2 tsp instant espresso powder to the milk while warming for a coffeehouse-style filling.
3) Citrus custard
Add lemon or orange zest to the warm milk, steep 10 minutes, then proceed. Strain before cooking.
4) Chantilly cream puffs
Fill with sweetened whipped cream (vanilla + powdered sugar) for a lighter, airy version.
5) Italian-style finish
Dust with powdered sugar and add a quick drizzle of melted chocolate for a pastry-shop look.
FAQ
Why did my cream puffs collapse?
Most often they were underbaked or the oven was opened too early. Bake until deep golden and let them cool slowly in a cracked oven.
How do I know my choux dough has enough eggs?
The dough should be glossy and fall from a spoon in a thick ribbon forming a “V” shape. If it’s stiff and breaks, add more egg gradually.
Can I make these without a piping bag?
Yes. Use a zip-top bag with the corner snipped, or scoop rounded mounds with two spoons (they’ll just be more rustic).
Why is my custard lumpy?
The custard may have cooked too quickly or wasn’t whisked constantly. If small lumps happen, you can strain through a fine sieve while hot.
Can I fill them the day before?
You can, but the shells will soften. For the best crispness, fill within a few hours of serving.
Can I freeze filled cream puffs?
It’s not ideal for custard-filled puffs (texture can change). Freeze unfilled shells instead, then fill fresh after thawing and re-crisping.
