Ingredients
Equipment
Method
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lay out thawed puff pastry sheet. Using a round cutter (2-3 inches diameter), slice out circles and place them on the baking sheet, leaving space between.
- Step 2: Gently prick each pastry circle a couple of times with a fork. Bake for 15–18 minutes, or until golden brown and crisp. Remove from oven and let cool completely on the baking sheet.
- Step 3: While shells cool, make the custard. In a medium saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Heat gently over medium heat, stirring constantly, until the mixture thickens. Remove from heat for a moment.
- Step 4: In a separate bowl, whisk the egg yolks. Temper the yolks by slowly pouring about ¼ cup of the hot milk mixture into the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
- Step 5: Return the saucepan to low heat. Continue to stir constantly until the custard is smooth and thickened to coat the back of a spoon. Remove from heat. Stir in vanilla extract and unsalted butter until melted and incorporated.
- Step 6: Transfer hot custard to a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 30 minutes to chill and set.
- Step 7: Once shells are cool and custard is chilled, carefully slice each puff horizontally using a sharp knife. Spoon or pipe custard generously onto the bottom half of each pastry.
- Step 8: Gently place the top half of the pastry over the custard. Dust the tops lightly with powdered sugar using a sieve or shaker. Serve immediately for the best texture, or chill briefly before serving.
Notes
Tips: Ensure puff pastry is fully thawed according to package directions. Handle the pastry gently to maintain layers. Prick the pastry circles to help them bake evenly. Cook the custard long enough over low heat until thick after adding tempered yolks, stirring constantly (avoid vigorous boiling). Cover the custard surface directly with plastic wrap while chilling to prevent a skin. Ensure both shells and custard are completely cool before assembling. For the crispiest pastry, fill just before serving.
Storage: Assembled cream puffs can be stored in an airtight container in the refrigerator for 1-2 days, though the pastry will soften. Baked shells can be stored in an airtight container at room temperature for up to 2 days. Custard filling can be made up to 3 days ahead and stored covered tightly in the refrigerator. Assemble components right before serving.
Substitutions & Additions: Stir almond extract, rum, or Grand Marnier into the custard. Add lemon or orange zest to the milk while heating for citrus custard. Whisk chopped dark or milk chocolate into the hot custard. Fill with sweetened whipped cream, chocolate mousse, or lemon curd. Drizzle tops with melted chocolate or a simple glaze.