Delight in these homemade cream puffs filled with a luscious vanilla custard, perfect for any occasion.
In a saucepan, combine the milk, sugar, and cornstarch.
Whisk constantly to prevent lumps from forming.
Cook over medium heat until the mixture thickens and starts to bubble.
Keep stirring to ensure even cooking.
Remove from heat and gradually whisk in the egg yolks.
Add the yolks slowly to avoid curdling.
Return to low heat and cook for another 2 minutes, stirring constantly.
This ensures the custard is fully cooked.
Stir in the vanilla extract, then cover and chill the custard.
Cover with plastic wrap directly on the surface to prevent a skin from forming.
Preheat the oven to 400°F (200°C).
Ensure the oven is fully preheated for even baking.
In a saucepan, bring the water and butter to a boil.
Cut the butter into small pieces for quicker melting.
Add the flour all at once and stir vigorously until a dough forms.
Cook the dough for a minute to remove excess moisture.
Remove from heat and let the dough cool slightly.
Cooling prevents the eggs from cooking when added.
Beat in the eggs one at a time until the dough is smooth.
Ensure each egg is fully incorporated before adding the next.
Pipe the dough onto a baking sheet in small mounds.
Use a wet finger to smooth the tops for even baking.
Bake for 25 minutes or until golden brown.
Avoid opening the oven during baking to prevent deflation.
Cool the puffs completely before filling.
Cooling ensures the custard won't melt inside.
Fill the puffs with the chilled custard using a piping bag.
Fill from the bottom or make a small slit to keep the puffs intact.
Serve the cream puffs dusted with powdered sugar.
Add a drizzle of chocolate for extra flair.
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