Cream puffs with custard filling

These cream puffs are light, airy pastries filled with smooth vanilla custard. The shells are crisp on the outside and hollow inside—perfect for holding that rich, creamy filling. A classic dessert that feels elegant but is surprisingly doable.

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🧺 Ingredients

For the choux pastry:

• 1 cup water
• ½ cup butter
• 1 cup all-purpose flour
• 4 eggs
• ¼ tsp salt

For the custard filling:

• 2 cups milk
• ½ cup sugar
• 3 egg yolks
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tbsp butter

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🍳 Instructions

👉 Make the pastry shells

1. Preheat oven to 200°C (400°F).
2. In a saucepan, bring water, butter, and salt to a boil.
3. Add flour all at once and stir until a dough forms.
4. Remove from heat, let cool slightly, then add eggs one at a time, mixing well.
5. Pipe or spoon small mounds onto a baking sheet.
6. Bake for 20–25 minutes until puffed and golden.
7. Let cool completely (they become hollow inside).

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👉 Make the custard

8. Heat milk in a saucepan until warm.
9. In a bowl, whisk egg yolks, sugar, and cornstarch.
10. Slowly add warm milk while whisking, then return to heat.
11. Cook until thick, then stir in butter and vanilla.
12. Let cool completely.

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👉 Assemble

13. Slice or poke holes in the puffs.
14. Fill with custard using a spoon or piping bag.
15. Optional: dust with powdered sugar or drizzle chocolate.

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💡 Tips for Perfect Cream Puffs

• Don’t open the oven early (they may collapse)
• Let shells dry completely for crisp texture
• Cool custard before filling

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🧊 Storage Tips

• Store filled puffs in fridge for 2–3 days
• Keep shells unfilled if storing longer

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❓ FAQ

Why didn’t my puffs rise?
The dough may have been too wet or oven not hot enough.

Can I use whipped cream instead of custard?
Yes—for a lighter version.

Can I freeze them?
Yes—freeze unfilled shells and fill later.

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🍽️ Final Thought

Light, creamy, and beautifully delicate—these cream puffs are a timeless dessert that always impresses.