Ingredients:

  • 1 cup water
  • 0.5 cup unsalted butter, cubed
  • 1 tsp granulated sugar
  • 0.25 tsp salt
  • 1 cup all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 2 cups whole milk
  • 4 large egg yolks
  • 0.5 cup granulated sugar (for filling)
  • 3 tbsp cornstarch
  • 2 tsp vanilla bean paste or extract
  • 0.5 cup heavy cream

Instructions:

  1. Combine 1 cup water, 0.5 cup cubed butter, 1 tsp sugar, and 0.25 tsp salt in a saucepan. Bring to a rolling boil over medium heat.
  2. Add 1 cup sifted flour all at once. Stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides. Continue cooking for 2 minutes to 'toast' the flour and remove excess moisture.
  3. Transfer the dough to a bowl and let it sit for 5 minutes. Add 4 large eggs one at a time, beating thoroughly after each addition. Stop when the dough is glossy and falls off the spoon in a slow 'V' shape.
  4. Pipe 2 inch mounds onto a lined baking sheet. Bake at 425°F for 15 minutes until they have doubled in size.
  5. Reduce heat to 375°F and bake for another 15 minutes until the shells are deep golden and sound hollow when tapped.
  6. Remove from oven and immediately poke a small hole in the side of each puff with a toothpick.
  7. Whisk 4 yolks, 0.5 cup sugar, and 3 tbsp cornstarch. While heating 2 cups milk, temper the yolks by adding a splash of hot milk, then pour the yolk mixture back into the pan. Cook until thick and bubbling.
  8. Once the custard is cold, whip 0.5 cup heavy cream to stiff peaks and fold it into the custard.
  9. Pipe the cold custard into the cooled shells using a small tip. Serve immediately for maximum crunch.