✔ Transfer dough to a piping bag with a round tip.
✔ Pipe small rounds (about 1½ inches wide) onto the baking sheet.
✔ Bake for 20-25 minutes until golden brown.
✔ Turn off oven, leave door slightly open, and let puffs cool inside for 10 minutes (prevents deflating).
✅ Result: Crisp, hollow shells ready to be filled!
3️⃣ Make the Vanilla Custard (Pastry Cream)
✔ Heat milk in a saucepan until warm (do not boil).
✔ In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
✔ Slowly pour warm milk into the egg mixture while whisking (tempering).
✔ Return mixture to the saucepan and cook over medium heat, stirring until thick.
✔ Remove from heat, stir in butter and vanilla extract, then cool.
✅ Refrigerate for 1 hour to thicken before using!
4️⃣ Assemble the Cream Puffs
✔ Slice cooled cream puffs in half or make a small hole in the bottom.
✔ Pipe vanilla custard filling inside using a piping bag.
✔ Dust with powdered sugar or drizzle with melted chocolate for extra decadence.
✅ Best served fresh & chilled!
🔥 Variations & Customization Ideas
🔹 Chocolate Cream Puffs – Add 2 tablespoons cocoa powder to the pastry dough.
🔹 Strawberry-Filled Puffs – Mix chopped strawberries into the custard.
🔹 Whipped Cream Filling – Replace custard with sweetened whipped cream.
🔹 Glazed Cream Puffs – Dip tops in melted chocolate or caramel for extra sweetness.
🥡 Storage & Reheating Tips
✔ Refrigerate filled cream puffs for up to 3 days.
✔ Store unfilled puffs at room temp in an airtight container for 2 days.
✔ Freeze unfilled shells for up to 2 months—just thaw and fill when needed!
✅ For best taste, enjoy fresh within 24 hours!
🏆 Final Thoughts: Classic & Elegant Dessert Perfection!
These homemade cream puffs with vanilla custard are a heavenly treat—crispy on the outside, creamy inside, and totally irresistible! Whether for a special occasion or a weekend treat, this recipe is a must-try.
