Name: Choux Pastry Puffs Filled with Custard
Prep time: 60 min
Yield: about 50 small puffs
Cuisine: Italian
Ingredients: 7 fl oz Water; 1 3/4 cups Flour; 5 Eggs; 7 tbsp Butter; 1 pinch Fine salt; 4 egg yolks (from medium eggs); 7 tbsp all-purpose flour ((about 5 tablespoons)); 3/4 cup sugar ((about 7 tablespoons)); 24 fl oz milk; 1 packet vanillin (0.4 g)

I love small pastries; I really enjoy making little “finger food” sweets to savor in one bite, and that’s why my Choux Pastry Puffs Filled with Custard are mini, but they explode with flavor as soon as you bite into them.

Difficulty: Medium
Cost: Economical
Rest time: 1 Hour 30 Minutes
Preparation time: 1 Hour
Portions: about 50 small puffs
Cooking methods: Oven
Cuisine: Italian

Ingredients

7 fl oz Water
1 3/4 cups Flour
5 Eggs
7 tbsp Butter
1 pinch Fine salt
4 egg yolks (from medium eggs)
7 tbsp all-purpose flour ((about 5 tablespoons))
3/4 cup sugar ((about 7 tablespoons))
24 fl oz milk
1 packet vanillin (0.4 g)

Preparation

Prepare the choux pastry (for the recipe click on the link) with the quantities indicated in the recipe, i.e., 5 eggs, 7 fl oz of water, 1 3/4 cups of flour, 7 tbsp of butter, and 1 pinch of salt.
Place the dough in a syringe with a wide nozzle.
Make a small circle on the baking tray covered with parchment paper, then another smaller circle and try to finish the circle with a small peak.
You can also create the puffs by placing a scant tablespoon of dough on the baking sheet.
Bake in the oven at 356°F for about 30 minutes, placing it on the third rack from the bottom.
Prepare the custard (for the recipe click on the link), but using the amount indicated in the ingredients of this recipe, i.e., 4 egg yolks, 7 tbsp of flour (about 5 tablespoons), 3/4 cup of sugar (about 7 tablespoons), 1 packet of vanillin 0.4 g, 24 fl oz of milk.
To fill the puffs, you will need a long nozzle like the one in the picture.
Fill the syringe with the custard, find a spot on the side of the puff where you can insert it, and fill the puffs with the cream.