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.
🧺 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
🍳 Instructions
👉 Make the pastry shells
- Preheat oven to 200°C (400°F).
- In a saucepan, bring water, butter, and salt to a boil.
- Add flour all at once and stir until a dough forms.
- Remove from heat, let cool slightly, then add eggs one at a time, mixing well.
- Pipe or spoon small mounds onto a baking sheet.
- Bake for 20–25 minutes until puffed and golden.
- Let cool completely (they become hollow inside).
👉 Make the custard
- Heat milk in a saucepan until warm.
- In a bowl, whisk egg yolks, sugar, and cornstarch.
- Slowly add warm milk while whisking, then return to heat.
- Cook until thick, then stir in butter and vanilla.
- Let cool completely.
👉 Assemble
- Slice or poke holes in the puffs.
- Fill with custard using a spoon or piping bag.
- Optional: dust with powdered sugar or drizzle chocolate.
💡 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
🧊 Storage Tips
- Store filled puffs in fridge for 2–3 days
- Keep shells unfilled if storing longer
❓ 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.
🍽️ Final Thought
Light, creamy, and beautifully delicate—these cream puffs are a timeless dessert that always impresses.
