Instructions
1. Make the Choux Pastry
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.
- Remove from heat, add flour all at once, and stir until a smooth dough forms (~1 min).
- Return to low heat, cook 2–3 minutes until dough leaves a film on the pan. Cool 5 minutes.
- Beat in eggs one at a time until dough is glossy and pipeable.
2. Pipe & Bake
- Drop 2-tbsp mounds onto sheets (or pipe for neat rounds).
- Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake 20–25 minutes until golden and firm.
- Turn off oven, crack door, and let puffs dry 10 minutes.
- Poke each puff with a toothpick to release steam; cool completely.
3. Make the Vanilla Custard
- Heat milk until steaming (not boiling).
- In a bowl, whisk yolks, sugar, cornstarch, and salt until pale.
- Slowly whisk hot milk into yolk mixture.
- Return to saucepan, cook over medium heat until thick and bubbling (~2–3 mins).
- Remove from heat, stir in vanilla. Cover with plastic wrap directly on surface and chill at least 1 hour.
4. Fill & Serve
- Slice puffs in half. Spoon or pipe custard into bottoms.
- Replace tops. Dust with powdered sugar or drizzle with chocolate sauce.
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