Ingredient Quantity
Water 1 cup
Unsalted Butter 1/2 cup
Salt 1/4 teaspoon
All-Purpose Flour 1 cup
Large Eggs 4
For the Custard Filling:
Ingredient Quantity
Whole Milk 2 cups
Granulated Sugar 1/2 cup
Cornstarch 1/4 cup
Large Egg Yolks 4
Vanilla Extract 2 teaspoons
Instructions:
Prepare the Cream Puff Batter:
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Quickly stir in the flour until a dough forms.
Remove from heat and let cool slightly.
Beat in eggs one at a time, mixing well after each addition.
Pipe and Bake the Cream Puffs:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pipe or spoon dough onto prepared baking sheet.
Bake for 15 minutes, then reduce heat to 375°F (190°C) and bake for an additional 20 minutes or until golden brown.
Make the Custard Filling:
Heat milk in a saucepan until steaming hot.
In a separate bowl, whisk together sugar, cornstarch, and egg yolks.
Gradually whisk hot milk into the egg mixture.
Return mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
Stir in vanilla extract.
Let cool completely.
Fill the Cream Puffs:
Once cooled, fill the cream puffs with the custard using a piping bag or by cutting them open and spooning in the filling.
