Casda Puffs

How to Make Perfect Choux Pastry for Custard-Filled Profiteroles

Creating classic choux pastry, the base for creamy custard profiteroles, is simpler than it seems. Here’s a concise guide:

Step 1: Prepare the Choux Pastry

Combine 100ml water, 100ml milk, and 100g butter in a saucepan. Heat until the butter melts, then bring to a boil. Remove from heat, quickly stir in 150g all-purpose flour until a smooth dough forms. Return to low heat, stirring for 2 minutes to dry the dough. Cool slightly, then beat in 4 eggs one at a time until the batter is glossy and drops slowly from a spoon.

Step 2: Shape and Bake

Preheat the oven to 200°C (400°F). Pipe the dough onto a baking sheet using a piping bag (or a spoon) into small mounds. Bake for 25–30 minutes until puffed and golden. Turn off the oven, let them cool inside to prevent collapsing.

Step 3: Make the Custard Filling

Heat 500ml milk with vanilla extract. Whisk 4 egg yolks and 80g sugar until thick, then stir in 30 cornstarch. Gradually pour in the hot milk, cook over medium heat, stirring constantly, until thick. Cool completely, then fold in 200ml whipped cream.

Step 4: Assemble

Slice the cooled pastries in half. Fill a piping bag with the custard and pipe into the bottom halves. Replace the tops, dust with powdered sugar, or drizzle with chocolate sauce.

Enjoy your homemade custard-filled profiteroles—crisp, creamy, and utterly delicious!