Hungarian Cream Puffs (Képviselőfánk)

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🇭🇺 Hungarian Cream Puffs (Képviselőfánk)

Ingredients

Choux Pastry:

• 1 cup water
• ½ cup unsalted butter
• 1 cup all-purpose flour
• 4 large eggs
• Pinch of salt

Vanilla Custard Filling:

• 2 cups milk
• ½ cup sugar
• 3 egg yolks
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract

Topping:

• Powdered sugar

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, bring water, butter, and salt to a boil.
3. Add flour all at once and stir quickly until dough pulls away from the sides. Cook 1–2 minutes.
4. Remove from heat. Cool slightly, then beat in eggs one at a time until smooth and glossy.
5. Pipe or spoon small mounds onto baking sheet.
6. Bake 20–25 minutes until puffed and golden. Do not open oven while baking. Cool completely.
7. For custard: Heat milk until warm. In a bowl, whisk yolks, sugar, and cornstarch. Slowly add warm milk while whisking. Return to saucepan and cook until thick. Stir in vanilla. Cool completely.
8. Slice puffs in half, fill with custard, and dust with powdered sugar.

Light, airy, and filled with creamy vanilla goodness — a true Hungarian classic 🇭🇺✨