Classic Custard-Filled Pastry Puffs

Ingredients

• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup unsalted butter, cubed
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 4 large eggs
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter
• 2 tablespoons powdered sugar, for dusting

Method

1. 1

   Make the custard: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.

2. 2

   Whisk in the egg yolks until fully incorporated, then place over medium heat and cook, whisking constantly, until the mixture thickens and just begins to bubble.

   8:00 · Cook custard
3. 3

   Remove from heat and stir in the vanilla and butter until smooth. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until fully chilled.

4. 4

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

5. 5

   Make the choux dough: In a medium saucepan, combine the water, milk, butter, salt, and sugar. Bring to a full boil over medium heat, stirring until the butter melts.

   5:00 · Bring to boil
6. 6

   Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

7. 7

   Return the pan to low heat and cook the dough, stirring constantly, until it forms a thin film on the bottom of the pan.

   2:00 · Dry the dough
8. 8

   Transfer the dough to a large bowl and let cool for 5 minutes, stirring occasionally to release heat.

9. 9

   Beat in the eggs one at a time with a wooden spoon or hand mixer, fully incorporating each before adding the next, until the dough is smooth, thick, and glossy.

10. 10

    Spoon or pipe the dough into 12 mounds, about 2 inches wide and spaced 2 inches apart, onto the prepared baking sheet. Smooth the tops with a wet finger.

11. 11

    Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking until deeply golden and firm to the touch.

    20:00 · Bake puffs
12. 12

    Turn off the oven, pierce each puff once with a skewer to release steam, and leave the puffs in the oven with the door slightly ajar for 10 minutes to dry out.

13. 13

    Transfer the puffs to a wire rack and cool completely before filling.

14. 14

    Slice each puff horizontally, leaving a hinge, or cut off the top third. Spoon or pipe the chilled custard generously into the base of each puff.

15. 15

    Replace the tops, dust with powdered sugar, and serve immediately, or refrigerate up to 4 hours before serving.