Custard Cream Puffs

Preheat the oven to 400°F (200°C) and position the rack slightly below the center. Lightly grease a standard 12-cup muffin pan with butter, oil, or cooking spray.

If using a dark non-stick pan, reduce the oven temperature to 375°F (190°C).

In a medium saucepan, combine the water and butter and bring to a gentle boil over medium heat.

Once the butter has melted and the mixture begins to simmer, add the flour all at once. Stir quickly until a thick dough forms and pulls away from the sides of the pan.

Remove the pan from the heat. Add the eggs one at a time, mixing well after each addition. Continue stirring until the dough becomes smooth and glossy. Beat the dough for another 10–15 seconds to help create extra volume for puffing.

Spoon the dough into the prepared muffin pan, filling each cup with about one tablespoon of dough. Divide the batter evenly between the 12 cups.

Place the pan in the oven and bake for 25–35 minutes, or until the pastry shells are puffed and deep golden brown.

Once baked, turn off the oven and crack the oven door open. Pull the rack halfway out and allow the shells to sit in the warm oven for about 20 minutes.

Remove from the oven and let them cool completely in the pan before transferring to a wire rack.

Warm the milk in a saucepan until almost boiling. Remove from heat.

Mix together the egg yolks, sugar, and cornflour until well combined and smooth.

Slowly add the milk and whisk fast so that lumps don't form.

Once combined, return the mixture to the stove and whisk on medium heat until the custard thickens.

Once thickened, cover with plastic wrap so that the custard remains smooth.

While the custard cools, beat the cream, sugar, and vanilla extract until thick.

Slowly fold the cooled custard into the cream until silky.

Cut and fill the cream puff shells with the custard and cream mixture.

Dust with icing sugar and enjoy!