Print

Creamy Diploma Cream Puffs Recipe with Velvety Vanilla Custard

creamy diploma cream puffs - featured image
Print Recipe

Delicious cream puffs with a light, crispy shell filled with smooth, velvety vanilla custard. Quick and easy to make, perfect for any occasion.

Ingredients

Scale
  • 1 cup (240 ml) water
  • ½ cup (115 g) unsalted butter, cut into pieces
  • 1 cup (125 g) all-purpose flour, sifted
  • 4 large eggs, room temperature
  • ¼ teaspoon salt
  • 2 cups (480 ml) whole milk (or dairy-free milk for vegan option)
  • ¾ cup (150 g) granulated sugar
  • 4 large egg yolks, room temperature
  • ¼ cup (30 g) cornstarch
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon pure vanilla extract
  • Powdered sugar for dusting (optional)
  • Fresh berries for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or silicone mat.
  2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring occasionally.
  3. Remove saucepan from heat and add sifted flour all at once. Stir vigorously with a wooden spoon until mixture forms a ball and pulls away from pan sides.
  4. Let dough cool for about 5 minutes to prevent eggs from cooking when added.
  5. Transfer dough to mixing bowl. Beat in eggs one at a time using an electric or stand mixer until dough is smooth, glossy, and thick enough to hold shape.
  6. Fill a piping bag fitted with a large round tip with dough. Pipe 12 mounds about 2 inches (5 cm) in diameter onto prepared baking sheet, spacing them apart.
  7. Bake at 425°F (220°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake for an additional 20-25 minutes until golden brown and puffed. Do not open oven door during baking.
  8. Remove from oven and transfer to a cooling rack. Cool completely before filling.
  9. To make custard, heat milk in a medium saucepan over medium heat until just about to simmer.
  10. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.
  11. Slowly pour half of the hot milk into egg mixture, whisking constantly to temper eggs.
  12. Pour tempered egg mixture back into saucepan with remaining milk. Cook over medium-low heat, whisking constantly, until thickened and bubbling, about 5-7 minutes.
  13. Remove from heat and stir in softened butter and vanilla extract. Cover with plastic wrap pressed onto surface and chill until cold.
  14. Fill cream puffs by cutting in half or piping custard inside. Dust with powdered sugar and garnish with fresh berries if desired.

Notes

Do not open the oven door during baking to prevent collapse. Use room temperature eggs for best results. Chill custard thoroughly before filling to keep shells crisp. For gluten-free, substitute almond flour with tapioca starch. For dairy-free, use coconut milk and vegan butter with egg substitutes.

Nutrition

Keywords: cream puffs, vanilla custard, choux pastry, dessert, easy cream puffs, homemade custard, baking

Find it online: https://bitematrix.com/creamy-diploma-cream-puffs-recipe-with-velvety-vanilla-custard-easy-and-perfect/