This recipe is perfect for making light and airy cream puffs filled with delicious custard.
Ingredients:
For the dough:
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the pastry cream:
- 2 cups milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 1 teaspoon vanilla extract
Instructions:
- Make the dough:
- In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat, stirring constantly.
- Remove from heat and whisk in the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Return the pan to low heat and cook for 1 minute, stirring constantly, to dry out the dough.
- Transfer the dough to a large bowl and let it cool slightly.
- Beat in the eggs one at a time, mixing well after each addition.
- Bake the puffs:
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Using a pastry bag fitted with a large round tip, pipe 2-inch mounds of dough onto the prepared baking sheet.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until the puffs are golden brown and puffed up.
- Transfer the puffs to a wire rack to cool completely.
- Make the pastry cream:
- In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
- Remove from heat and whisk in the egg yolks one at a time, mixing well after each addition.
- Return the pan to low heat and cook for 1 minute, stirring constantly, until the cream thickens.
- Remove from heat and stir in the vanilla extract.
- Cover the cream with plastic wrap, pressing the wrap directly onto