Pastry Puffs with Vanilla Custard

Introduction

These pastry puffs use a cooked water-and-shortening dough that bakes into hollow shells, then gets filled with a vanilla custard thickened with cornstarch and egg. You get a crisp exterior, a soft center, and a dessert that works well for a make-ahead tray if you store the shells and filling separately. Plan on extra cooling time beyond the active prep and cook time so the custard can set and the shells stay crisp.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8

Ingredients

Pastry

• 1 cup (240 ml) water
• ½ cup (120 g) shortening
• 1 cup (120 g) flour
• ⅛ teaspoon salt
• 3 eggs
• 2 teaspoons baking powder

Filling

• 1 cup (240 g) white granulated sugar
• ⅓ cup (80 g) cornstarch
• ⅓ teaspoon salt
• 1 egg
• 2 cups (480 ml) scalded milk
• 1 teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)

Instructions

Pastry

1. Sift together the flour and salt.
2. Heat water and shortening in saucepan until it boils.
3. All at once, add the flour mixture and stir vigorously to make a dough.
4. Remove from heat.
5. Cool the dough, and mix in unbeaten eggs one at a time.
6. Add baking powder; mix.
7. Drop by spoonfuls 1½ inches (4 cm) apart on greased baking sheet, shaping into a circular form with a spoon but keeping mixture mounded in the center.
8. Bake about 30 minutes in hot oven. Cool.
9. Cut with sharp knife near the base to allow for filling.

Filling

1. Mix dry sugar, cornstarch, and salt together.
2. Add slightly beaten egg.
3. Gradually stir in the scalded milk.
4. Cook about 15 minutes in a double boiler, stirring constantly until thickened.
5. Cool slightly, add vanilla powder (use half this amount if you prefer less rich vanilla flavor), and whisk vigorously for creaminess.
6. Cool completely, then fill the puffs with the filling.

Variations

• Replace the shortening in the pastry with the same amount of butter if you want more flavor; the shells will usually be a little softer and less crisp.
• Swap the vanilla powder (use half this amount if you prefer less rich vanilla flavor) in the filling for finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) for a sharper bakery-style flavor that stands out more against the mild pastry.
• Use half-and-half instead of scalded milk in the filling for a richer custard with a heavier, more pudding-like texture.
• Change the spoonful size in the pastry step to make smaller puffs; you will get more pieces with a higher shell-to-filling ratio and a bite-size result.

Tips for Success

• Let the dough cool before adding the unbeaten eggs one at a time, or the eggs can start cooking and turn the paste lumpy.
• When you add the flour mixture to the boiling water and shortening, stir until the dough looks smooth and pulls together cleanly.
• Keep the spoonfuls mounded in the center on the baking sheet; flatter portions spread more and give you less space for filling.
• Bake the shells until they look dry and well browned, not pale; underbaked puffs tend to collapse as they cool.
• Stir the filling constantly in the double boiler and cook until it is clearly thickened; if it still runs freely, it needs more time.

Storage and Reheating

Store filled pastry puffs in an airtight container in the refrigerator for up to 2 days. They do not freeze well once assembled because the custard can turn watery and the shells soften.

If you want better texture, store the shells and filling separately. Keep the custard in a covered container in the fridge for up to 3 days with plastic wrap pressed directly on the surface, and freeze unfilled shells in an airtight container or freezer bag for up to 1 month.

Filled puffs are best served cold or after sitting at room temperature for 10 minutes; reheating assembled puffs usually weakens the custard. If you froze or refrigerated unfilled shells, reheat them in a 300°F oven for 5 to 8 minutes, uncovered, until crisp, then cool before filling.

FAQ

Why did my pastry puffs collapse?

They were usually underbaked or still too moist inside. Bake until the shells are well browned and dry-looking, not just lightly golden.

Can you make the filling ahead of time?

Yes. Keep it refrigerated for up to 3 days with plastic wrap pressed onto the surface, then whisk it smooth before filling the puffs.

Do you need a double boiler for the custard?

A double boiler helps the egg-and-milk mixture thicken gently without scorching. If you do not have one, set a heatproof bowl over simmering water and stir constantly.

Can you use butter instead of shortening?

Yes, you can use the same amount of butter in the pastry. The shells will taste richer but may be slightly less crisp.