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The Best Cream Puff Custard for the Most Irresistible Giant Cream Puffs

Giant Cream Puffs with Custard Filling

Catherine Olson
Standard choux pastry with easy cream puff custard filling
Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert
Cuisine French
Servings 8 giant puffs

Equipment

  • Blender

Ingredients
  

Pastry

  • 1 cup water
  • ½ cup butter
  • 1 cup flour
  • ¼ teaspoon salt
  • 4 whole whisked eggs

Cream Puff Custard

  • 12 oz. evaporated milk
  • 2 ½ cups whole milk
  • 2 eggs
  • ½ cup cornstarch
  • ¾ powdered sugar
  • 3 oz. vanilla pudding mix do not use instant
  • pinch of salt
  • ½ cup whipping cream
  • 1 tablespoon sugar

Assembly

  • ½ cup whipping cream
  • 1 tablespoon sugar
  • 2 cups chocolate chips melted

Instructions
 

Pastry

  • Bring water to boil over medium-high heat
  • Add butter and allow to melt
  • Add flour and salt together
  • Briskly stir with wooden spoon until dough sticks together and forms a ball
  • Remove from heat and allow to cool slightly
  • Add egg mixture, one at a time, and beat dough until incorporated
  • Drop spoonfuls of dough onto cookie sheet dampened with cold water
  • Bake at Fahrenheit 400° for 15 minutes
  • Lower temp to Fahrenheit 300° and continue to cook for 30 minutes
  • Remove from oven and slice through the middle
  • Separate tops and bottoms to allow steam to escape
  • Makes 8 giant cream puffs, or 16-20 smaller puffs

Cream Puff Custard

  • Bring milk to boil over medium-high heat
  • While heating, take half of milk mixture and pour into blender
  • Add eggs, cornstarch, sugar, vanilla pudding mix, and salt
  • Blend on high until incorporated to temper eggs
  • When milk is nearly boiling add blender mixture and stir constantly
  • The mixture will become thick and glossy
  • Continue to stir until the entire mixture is of the same thick consistency
  • Remove from heat and continue to stir for a minute or so
  • Allow to cool slightly and put in fridge to chill
  • Once chilled, beat with electric mixer until smooth
  • Whip cream with sugar until stiff peaks form
  • Mix into custard until smooth and creamy

Assembly

  • Whip second ½ cup of whipping cream with sugar
  • Fill bottom half of puff with heaping spoonful's of custard
  • Top with a layer of whipped cream
  • Replace puff top
  • Coat liberally with a generous layer of melted chocolate

Notes

This versatile cream puff filling is perfect for coconut cream pie, banana cream pie, Boston cream pie, and fruit tarts! 
Keyword Cream Puffs & Cream Puff Custard