Custard-Filled Cream Puffs
Custard-Filled Cream Puffs
There’s something irresistible about homemade cream puffs—light, golden pastry shells filled with rich vanilla custard that melts in every bite. While they may look like something straight from a pastry shop, these classic French-style treats are surprisingly approachable to make in your own kitchen using simple ingredients and basic cookware.
Often known as profiteroles when filled, cream puffs are delicate, airy, and perfect for celebrations, afternoon coffee, or elegant desserts.
Makes 16–18 cream puffs
Ingredients
Choux Pastry Shells
- ½ cup (120ml) water
- ½ cup (120ml) whole milk
- ½ cup (115g) unsalted butter, cubed
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs, room temperature
Vanilla Custard Filling
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- 4 egg yolks
- ¼ cup (30g) cornstarch
- 1 teaspoon pure vanilla extract
- Pinch of salt
Helpful Tips
- Room-temperature eggs blend more smoothly into the pastry dough
- Avoid opening the oven while baking to prevent the puffs from collapsing
- After baking, poke a tiny hole in each shell to release steam and keep them crisp
Instructions
1. Prepare the Choux Pastry
Preheat the oven to 425°F (220°C) and line two baking trays with parchment paper.
In a saucepan, combine the water, milk, butter, sugar, and salt. Bring the mixture to a full boil.
Remove the pan from the heat and immediately stir in all the flour at once. Mix vigorously until a smooth dough forms.
Return the saucepan to low heat and cook the dough for 2–3 minutes, stirring constantly, until it pulls away from the sides and leaves a thin film on the bottom of the pan.
Allow the dough to cool for about 5 minutes.
Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes glossy and smooth.
2. Shape and Bake
Scoop or pipe 2-tablespoon portions of dough onto the prepared baking sheets, spacing them apart.
Bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for another 20–25 minutes, or until the shells are puffed and golden brown.
Turn off the oven, crack the door slightly, and allow the cream puffs to sit inside for 10 minutes to dry out gently.
Remove from the oven and poke a small hole in each puff to release trapped steam. Let cool completely.
3. Make the Vanilla Custard
Heat the milk in a saucepan until steaming but not boiling.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale.
Slowly pour the warm milk into the egg mixture while whisking continuously.
Transfer everything back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and begins bubbling, about 2–3 minutes.
Remove from heat and stir in the vanilla extract.
Cover the surface directly with plastic wrap to prevent a skin from forming, then refrigerate for at least 1 hour.
4. Fill and Serve
Slice the cooled cream puffs in half.
Spoon or pipe the chilled custard into the bottom halves, then place the tops back on.
Finish with a dusting of powdered sugar or a drizzle of chocolate sauce before serving.
