Step 3: Bake the Cream Puffs
- Bake in the preheated oven for 20–25 minutes, or until the puffs are golden brown and firm.
- Turn off the oven, crack the door open, and let the puffs sit inside for 5–10 minutes to dry out. This prevents them from collapsing.
- Remove and cool completely on a wire rack.
Step 4: Fill the Cream Puffs
- Once the puffs are cool, slice them in half or poke a small hole in the bottom.
- Transfer the chilled custard filling into a piping bag.
- Pipe the custard generously into each puff until full.
Step 5: Garnish and Serve
- Dust with powdered sugar for a classic look.
- Drizzle with melted chocolate for a richer dessert.
- Serve immediately, or store in the fridge for a few hours before serving.
Tips for Perfect Cream Puffs
- Do not underbake: The shells must be fully baked and dried out, otherwise they’ll collapse.
- Cool before filling: Custard must be chilled and puffs must be cool to prevent sogginess.
- Experiment with flavors: You can add coffee, lemon, or even chocolate to the custard for variations.
Final Thoughts
Cream puffs with custard filling may seem like a bakery-exclusive dessert, but with patience and a few simple techniques, they’re absolutely achievable at home. The combination of airy pastry and velvety custard makes them irresistible, whether you serve them as a weekend treat, for holidays, or at a fancy gathering.
Once you master this recipe, you’ll never look at cream puffs the same way again—homemade always tastes better.
Would you like me to also create a shorter, beginner-friendly version of this recipe (with fewer technical details), so it’s easy to follow at a glance?
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