Recipe details
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Custard Cookie Cream Puffs
1h
12 servings
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These Custard Cookie Cream Puffs feature light, airy pastry shells filled with rich vanilla custard and topped with a sweet cookie crumble. The contrast between the crisp choux pastry, creamy custard filling, and crunchy cookie topping creates a delightful textural experience in every bite. This simplified version maintains the classic elements of this elegant dessert while streamlining the ingredients and process. Perfect for special occasions or whenever you want to impress with a bakery-quality treat that's surprisingly achievable at home.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
9 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the choux pastry
In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
Add flour
Once boiling, remove from heat. Add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball. Return to low heat and cook for 1-2 minutes, stirring constantly. The dough should pull away from the sides of the pan and leave a film on the bottom.
Cool the dough
Transfer dough to a mixing bowl. Let cool for 5 minutes.
Add eggs
Add eggs one at a time, beating well after each addition. The dough should be smooth and glossy. It should fall slowly from the spoon in a thick ribbon.
Pipe the puffs
Transfer dough to a piping bag fitted with a large round tip. Pipe 12 mounds (about 2 inches in diameter) onto the prepared baking sheet. Leave space between each puff as they will expand.
Bake the puffs
Bake for 20 minutes at 400°F (200°C). Reduce temperature to 350°F (175°C) and bake for another 10 minutes. Puffs should be golden brown and firm. Turn off oven, crack the door open, and let puffs sit for 10 minutes. Remove and cool completely on a wire rack.
Make the custard filling
In a saucepan, heat milk until steaming but not boiling. In a bowl, whisk together sugar, cornstarch, and eggs. Slowly pour half the hot milk into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the saucepan with remaining milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in vanilla. Transfer to a bowl and cover with plastic wrap directly on the surface. Refrigerate until cool, about 1 hour.
Prepare the cookie topping
Place cookies in a plastic bag and crush into crumbs. Mix with sugar in a small bowl.
Fill the cream puffs
Cut the top third off each puff. Fill each puff with custard using a spoon or piping bag. Replace the tops.
Finish and serve
Sprinkle cookie crumb mixture over the tops of the filled puffs. Serve immediately or refrigerate until ready to serve. Best enjoyed the same day they are made.
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