1. Make the Choux Pastry
Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment.
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.
Remove from heat. Add all the flour at once. Stir vigorously until a smooth ball forms (~1 min).
Return to low heat. Cook 2–3 minutes, stirring, to dry the dough (it should film the pan).
Transfer to a bowl. Cool 5 minutes.
Add eggs one at a time, beating well after each, until smooth, glossy, and pipeable.
2. Pipe & Bake
Drop 2-tbsp mounds onto sheets (or use a piping bag for neat rounds).
Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake 20–25 more minutes, until deep golden and firm.
Turn off oven, crack door open, and let puffs dry 10 minutes (prevents sogginess).
Poke each with a toothpick to release steam. Cool completely.
3. Make the Vanilla Custard
Heat milk in a saucepan until steaming (not boiling).
Whisk egg yolks, sugar, cornstarch, and salt in a bowl until pale.
Slowly pour hot milk into yolks, whisking constantly.
Return mixture to saucepan. Cook over medium heat, stirring, until thick and bubbly (~2–3 mins).
Remove from heat. Stir in vanilla.
Cover with plastic wrap directly on surface (prevents skin). Chill 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.
Serving Suggestions
☕ Classic: With espresso or strong coffee
🍓 Fresh twist: Top with macerated berries or raspberry coulis
🍫 Decadent: Drizzle with melted dark chocolate or caramel
🎉 Party-ready: Arrange on a tiered stand with mint leaves
Make-Ahead & Storage Tips
Shells: Keep unfilled in airtight container up to 2 days, or freeze up to 1 month. Re-crisp in 300°F oven for 5 mins.
Custard: Keeps in fridge up to 3 days.
Filled puffs: Best eaten within 4–6 hours (shells soften over time).
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