Sourdough Custard-Filled Cream Puffs
Light, Crispy & Creamy Homemade Dessert
If you love classic French pastries with a unique homemade touch, these Sourdough Custard-Filled Cream Puffs are the perfect treat. These delicate pastries are made with a light and airy choux pastry using sourdough discard, then filled with a rich and silky vanilla custard cream.
The sourdough discard adds a subtle depth of flavor while keeping the pastry beautifully crisp and delicious. Every bite gives you the perfect combination of a golden shell and smooth creamy filling. They are ideal for birthdays, holidays, afternoon tea, or whenever you want to enjoy a bakery-style dessert at home.
Why You’ll Love This Recipe
- Uses extra sourdough discard
- Light and fluffy pastry texture
- Filled with homemade vanilla custard
- Perfect for special occasions
- Looks impressive but is easy to make
Ingredients
For the Sourdough Choux Pastry
- ½ cup (120ml) water
- ½ cup (120ml) whole milk
- ½ cup (115g) unsalted butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup (125g) all-purpose flour
- ½ cup (120g) sourdough discard
- 4 large eggs (room temperature)
For the Vanilla Custard Filling
- 2 cups (480ml) milk
- ½ cup (100g) sugar
- 4 egg yolks
- ¼ cup (30g) cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Topping
- Powdered sugar
- Melted chocolate
- Fresh berries
Instructions
Step 1: Prepare the Choux Pastry
Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
In a saucepan, combine water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to boil.
Add the flour all at once and stir quickly with a wooden spoon. Continue cooking for 2–3 minutes until the dough becomes smooth and pulls away from the sides of the pan.
Remove from heat and let the dough cool for about 5 minutes.
Add the sourdough discard and mix until fully combined.
Add eggs one at a time, mixing well after each addition. The dough should become smooth, shiny, and thick enough to pipe.
Step 2: Shape the Cream Puffs
Transfer the dough into a piping bag.
Pipe small round portions onto the prepared baking sheet, leaving space between each puff.
Smooth any pointed tops with a damp finger if needed.
Step 3: Bake the Pastry
Bake at 425°F (220°C) for 15 minutes.
Reduce the temperature to 350°F (175°C) and bake for another 20–25 minutes until golden and crisp.
Turn off the oven, open the door slightly, and leave the cream puffs inside for 10 minutes. This helps prevent them from collapsing.
Allow them to cool completely.
Make the Vanilla Custard Filling
Heat the milk in a saucepan until warm.
In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.
Slowly pour the warm milk into the egg mixture while whisking constantly.
Return the mixture to the saucepan and cook on medium heat until thick and creamy.
Remove from heat and add vanilla extract.
Cover the custard and refrigerate for at least 1 hour.
Fill the Cream Puffs
Cut each cooled cream puff in half.
Pipe or spoon the chilled vanilla custard inside.
Place the top back on and finish with powdered sugar or melted chocolate.
Tips for Perfect Cream Puffs
- Always use room-temperature eggs for better texture.
- Do not open the oven while baking.
- Bake until the shells are deeply golden.
- Cool completely before filling.
- Chill the custard before using.
Storage
Store filled cream puffs in the refrigerator for up to 2 days.
Unfilled shells can be stored in an airtight container or frozen for longer freshness.
Final Thoughts
These Sourdough Custard-Filled Cream Puffs are a beautiful combination of crispy pastry and creamy vanilla filling. They are a creative way to use sourdough discard while making a dessert that tastes like it came straight from a bakery. Once you try them, they’ll become a favorite homemade sweet treat.
