Step 2: Add the Eggs
Add the eggs one at a time, mixing thoroughly after each addition.
At first, the dough may appear separated or curdled, but continue mixing.
Eventually, it will become smooth, glossy, and thick enough to hold its shape while remaining pipeable.
Step 3: Shape the Cream Puffs
Using a piping bag or spoon, place mounds of dough approximately 2 tablespoons in size onto the prepared baking sheets.
Leave space between each mound to allow for expansion.
If desired, lightly smooth any pointed tops with a damp fingertip.
Step 4: Bake the Shells
Bake at 425°F (220°C) for 15 minutes.
Without opening the oven, reduce the temperature to 350°F (175°C).
Continue baking for 20 to 25 minutes until the shells are deep golden brown and feel firm.
Turn off the oven and crack the door slightly.
Allow the pastries to remain inside for 10 additional minutes.
This drying period helps prevent collapse.
Remove the shells and immediately poke a small hole in each one using a toothpick.
Allow them to cool completely.
Step 5: Prepare the Custard Filling
In a saucepan, heat the milk until steaming but not boiling.
Meanwhile, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale.
Slowly pour the hot milk into the egg mixture while whisking continuously.
This process gradually warms the eggs and prevents scrambling.
Return the mixture to the saucepan.
Cook over medium heat, stirring constantly.
After 2 to 3 minutes, the custard will thicken noticeably.
Remove from the heat and stir in the vanilla extract.
Transfer to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
Refrigerate for at least one hour.
Once the shells are crisp and the custard is chilled, all that remains is assembling the dessert that has delighted pastry lovers for generations.
