Custard-Filled Cream Puffs
There’s something undeniably enchanting about cream puffs: crisp, golden choux shells that gently crack open to reveal light interiors filled with smooth, vanilla-scented custard. While they look like something straight from a pastry shop, cream puffs are surprisingly simple to make at home. No special equipment required—just a saucepan, a bowl, and a little patience.
This beloved French dessert, often known as profiteroles once filled, strikes the perfect balance between airy and indulgent. They’re ideal for afternoon tea, celebrations, or as an elegant finish to a dinner party. Best of all, the shells require only six ingredients, and the custard just five.
Custard-Filled Cream Puffs
Yield: 16–18 puffs
Ingredients
Choux Pastry Shells
- Water – ½ cup (120 ml)
- Whole milk – ½ cup (120 ml)
- Unsalted butter, cubed – ½ cup (115 g / 1 stick)
- Granulated sugar – 1 tablespoon
- Salt – ¼ teaspoon
- All-purpose flour – 1 cup (125 g)
- Eggs, room temperature – 4 large
Vanilla Custard (Crème Pâtissière)
- Whole milk – 2 cups (480 ml)
- Granulated sugar – ½ cup (100 g)
- Egg yolks – 4
- Cornstarch – ¼ cup (30 g)
- Pure vanilla extract – 1 teaspoon
- Salt – a pinch
Helpful Tips
- Using room-temperature eggs helps the choux dough emulsify smoothly.
- Keep the oven door closed during baking to prevent deflating the shells.
- Poking a small hole in each puff after baking allows steam to escape and keeps them crisp.
Instructions
1. Prepare the Choux Dough
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a full boil.
Remove from heat, add the flour all at once, and stir vigorously until a smooth dough forms, about 1 minute.
Return the pan to low heat and cook for 2–3 minutes, stirring constantly, until the dough pulls away from the sides and leaves a thin film on the pan.
Transfer the dough to a bowl and let it cool for about 5 minutes.
Beat in the eggs one at a time, mixing well after each addition, until the dough is glossy and pipeable.
2. Shape and Bake
Spoon or pipe 2-tablespoon mounds onto the prepared baking sheets, spacing them evenly.
Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 20–25 minutes, until puffed, golden, and firm.
Turn off the oven, crack the door open slightly, and let the puffs dry inside for 10 minutes.
Remove and poke a small hole in each puff with a toothpick to release steam. Cool completely.
3. Make the Vanilla Custard
Heat the milk in a saucepan until steaming but not boiling.
In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth.
Gradually whisk the hot milk into the egg mixture.
Return everything to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling, about 2–3 minutes.
Remove from heat, stir in the vanilla, and cover with plastic wrap pressed directly onto the surface. Chill for at least 1 hour.
4. Fill and Serve
Slice the cooled puffs in half. Spoon or pipe the custard into the bottoms, then replace the tops.
Finish with a dusting of powdered sugar or a drizzle of chocolate sauce before serving.
