Recipe for homemade cream puffs with custard cream

Profiteroles are a classic that never gets boring. Light, hollow in the middle, delicately crispy on the outside and filled with creamy filling — they are one of those desserts that look impressive and, with a little precision, are not difficult to prepare. They are perfect for family gatherings, Sunday coffee or when you feel like something really traditional.

1. Choux pastry – the secret to fluffiness
2. Custard cream – a classic at its best
3. Ingredients
4. Preparation

Choux pastry – the secret to fluffiness

The key to perfect cream puffs is properly prepared choux pastry. After mixing the flour into a hot mixture of milk, water and butter, a smooth dough is formed, which creates a characteristic hollow space in the middle during baking. This is what allows for generous filling with cream and gives it its unique, light texture.

Custard cream – a classic at its best

Thick custard combined with fluffy whipped butter creates a cream with a velvety consistency and stable structure. It is delicate, vanilla-flavoured and contrasts perfectly with the slightly crispy shell of the puff pastry. Sprinkled with icing sugar, they take on an elegant, confectionery character.

Ingredients

Choux pastry:

• 100 g butter
• 125 ml water
• 125 ml 2% milk
• 150 g light spelt or wheat flour
• 2 eggs
• A pinch of salt

Custard cream:

• 150 ml hot water
• 30 g vanilla pudding mix without added sugar
• 120 g soft butter

Additionally:

• icing sugar for dusting

Preparation

Melt the butter with water and milk in a saucepan, bringing the mixture to the boil. When the fat has completely melted, add the flour and a pinch of salt. Stir vigorously with a wooden spoon until the mixture becomes uniform and starts to come away from the sides of the pan — this takes about two minutes.

Then remove the pot from the heat and leave the dough to cool slightly.

Add the eggs one at a time to the warm but not hot mixture, stirring thoroughly after each addition. The finished mixture should be smooth, thick and slowly flow off the spoon. Transfer it to a piping bag and squeeze portions onto a baking tray lined with baking paper, leaving space between the profiteroles.

Bake in an oven preheated to 190°C for about 30 minutes. Do not open the oven door during baking to prevent the pastries from collapsing. When done, cool the puffs with the oven door slightly ajar.

In the meantime, prepare the custard, using less water than recommended by the manufacturer to achieve a thicker consistency. Set aside to cool completely. Beat the softened butter with a mixer until light and fluffy, then gradually add the cooled custard, one spoonful at a time, mixing continuously until you have a smooth, even cream.

Fill the cooled cream puffs with cream from the bottom or cut them in half and fill the inside. Sprinkle with icing sugar before serving.