Italian Cream Puffs with Vanilla Custard Filling

👩‍🍳 Instructions

1️⃣ Preheat the Oven:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2️⃣ Prepare the Puff Pastry:

1. Unroll or gently roll out the thawed puff pastry sheet on a lightly floured surface.
2. Using a round cutter (about 2 to 3 inches wide), cut out pastry circles. Transfer to the prepared baking sheet.
3. Use a fork to gently prick each circle in the center to prevent over-puffing.
4. Bake for 15–18 minutes or until puffed and golden. Let cool completely on a wire rack before assembling.

3️⃣ Make the Custard Filling:

1. In a medium saucepan, whisk together the milk, sugar, cornstarch, and a pinch of salt.
2. Cook over medium heat, stirring constantly, until the mixture just starts to thicken and steam rises.
3. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the yolks while whisking vigorously to temper.
4. Return the tempered yolk mixture to the saucepan. Reduce heat to low and cook, stirring constantly, until thickened to a pudding-like consistency (about 5 minutes).
5. Remove from heat and stir in vanilla extract and butter until smooth.
6. Transfer custard to a bowl, cover with plastic wrap touching the surface, and chill for at least 30 minutes.

4️⃣ Assemble the Cream Puffs: