🧂 Ingredients
Choux Pastry (Shells)
- ½ cup (120 ml) water
- ½ cup (120 ml) whole milk
- ½ cup (115 g) unsalted butter
- 1 tbsp sugar
- ¼ tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs (room temp)
Vanilla Custard
- 2 cups (480 ml) milk
- ½ cup (100 g) sugar
- 4 egg yolks
- ¼ cup (30 g) cornstarch
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
1. Make the Dough
- Preheat oven to 220°C (425°F) and line baking tray.
- In a pan, add water, milk, butter, sugar, and salt. Bring to boil.
- Add flour all at once and mix fast until smooth dough forms.
- Cook 2–3 minutes until dough leaves the pan sides.
- Let it cool 5 minutes.
- Add eggs one by one and mix until smooth and shiny.
2. Bake the Puffs
- Drop or pipe small balls on tray.
- Bake at 220°C (425°F) for 15 mins
- Then reduce to 175°C (350°F) and bake 20–25 mins
- Turn off oven, slightly open door, leave 10 mins.
- Make small hole in each puff and cool completely.
3. Make Custard
- Heat milk until hot (not boiling).
- In bowl, mix egg yolks, sugar, cornstarch, and salt.
- Slowly add hot milk while mixing.
- Cook on medium heat until thick.
- Turn off heat, add vanilla.
- Cover and chill for 1 hour.
4. Fill & Serve
- Cut puffs in half.
- Fill with custard.
- Add top back.
- Sprinkle powdered sugar or chocolate (optional).
🔥 Easy Tips (Important)
- Eggs must be room temperature
- Don’t open oven early
- Bake until golden & dry, not soft
- Always cool before filling
