Name: Cream Puffs
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: French
Ingredients: 1 cup water; 8 tablespoons (1 stick) unsalted butter; 1 cup all-purpose flour; 4 large eggs, room temperature; 1 tablespoon sugar (optional, for slight sweetness in dough); 2 cups milk, warm; 1/2 cup sugar; 3 tablespoons cornstarch; 4 large eggs; 2 teaspoons vanilla extract

If you’ve ever savored a perfectly golden, airy pastry filled with silky vanilla custard, you know why Cream Puffs hold a special place in the world of French baking. This recipe captures that delicate balance of light, crisp shells and luxuriously smooth filling, making it a favorite treat whenever you want to impress guests or indulge yourself. Master the art of French baking with this Cream Puffs recipe—light, airy pastries filled with luscious cream. Ready to impress at home?

Why You’ll Love This Recipe

Classic Elegance: Cream Puffs bring timeless French charm to your home kitchen with minimal effort.
Light & Airy Texture: The choux pastry creates a hollow puff that’s crisp on the outside and soft inside, perfect for holding custard.
Versatile Flavor Base: The vanilla custard filling can easily be adapted or enhanced with your favorite flavors.
Impressive Yet Simple: Though they look bakery-quality, these Cream Puffs are approachable enough for beginner bakers.
Perfect Dessert for Any Occasion: From casual afternoon tea to elegant dinners, they fit the bill effortlessly.

Ingredients You’ll Need

The beauty of this Cream Puffs recipe lies in its straightforward and essential ingredients, each bringing a key element to the final taste, texture, and brilliant appearance. Using quality basics will ensure those puffs rise beautifully and your custard stays decadently smooth.

Water and Butter: A classic duo where butter adds richness and water creates steam for the perfect rise in the pastry.
All-Purpose Flour: The foundation for the choux dough, providing structure while keeping it light.
Eggs: The secret to hold everything together and create a beautifully airy puff.
Milk: Essential for the creamy vanilla custard, giving it a smooth and delicate texture.
Sugar: Adds the right hint of sweetness to both pastry and filling without overpowering.
Vanilla Extract: The soul of the custard, offering that heavenly fragrant flavor.
Cornstarch: Helps thicken the custard so it holds perfectly inside the puffs.

Variations for Cream Puffs

This Cream Puffs recipe serves as a wonderful canvas for endless creativity. Whether you’re catering to dietary needs or personal taste, the idea is to make it your own while keeping it deliciously light and flavorful.

Chocolate-Filled Puffs: Swap the vanilla custard for rich chocolate mousse or ganache for a decadent twist.
Fruit-Infused Custard: Stir in pureed berries or citrus zest into the custard for a fresh burst of flavor.
Vegan Adaptation: Use plant-based milk and egg replacers to enjoy vegan Cream Puffs just as delightful.
Caramel Drizzle: Add a sticky salted caramel topping for a sophisticated finish.
Mini Cream Puffs: Make bite-sized versions for elegant parties or kid-friendly snacks.

Fluffy Cream Puffs Filled with Heavenly Vanilla Custard

How to Make Cream Puffs

Step 1: Prepare the Choux Pastry Dough

Begin by heating water and butter together in a saucepan until the butter completely melts. Remove from heat and stir in all the flour at once. Return to low heat, stirring continuously until the dough forms a smooth ball and pulls away from the pan.

Step 2: Incorporate the Eggs

Transfer the dough to a mixing bowl and add eggs one at a time, mixing thoroughly after each addition. The dough should become glossy and smooth, capable of holding soft peaks but still pipeable.

Step 3: Pipe and Bake the Puffs

Using a piping bag, pipe small rounds of dough onto a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes or until puffed and golden brown. Ensure the oven door stays shut during baking for maximum rise.

Step 4: Prepare the Vanilla Custard

In a saucepan, whisk together sugar, cornstarch, and eggs. Add warm milk slowly, then return to heat, stirring constantly until the mixture thickens. Remove from heat, stir in vanilla extract, and let cool completely.

Step 5: Assemble the Cream Puffs

Once the pastry shells are completely cooled, slice their tops off or poke a hole in the bottom and fill generously with the chilled vanilla custard using a piping bag. Replace the tops or leave as is for a rustic look.

Pro Tips for Making Cream Puffs

Perfect Consistency: Make sure your dough is smooth and not too runny for optimal puffing during baking.
Egg Temperature: Add eggs one at a time and at room temperature to ensure proper dough texture.
Avoid Opening Oven Door: Keep the oven door closed during the first 20 minutes of baking to prevent puffs from collapsing.
Cool Completely: Always cool pastry shells thoroughly before filling to avoid sogginess.
Customize Filling Last: Prepare your custard fresh and chill before filling for vibrant taste and texture.

How to Serve Cream Puffs

Garnishes

Dress up your Cream Puffs with a dusting of powdered sugar, a drizzle of melted chocolate, or a sprinkle of toasted nuts to add texture and visual appeal.

Side Dishes

Pair Cream Puffs with fresh berries, a scoop of vanilla ice cream, or a cup of rich coffee or tea to elevate your dessert experience.

Creative Ways to Present

Arrange mini Cream Puffs into a croquembouche tower for parties or serve them on pretty dessert plates with edible flowers or fresh mint leaves for a show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

Place leftover Cream Puffs in an airtight container and refrigerate for up to 2 days to maintain freshness and custard creaminess.

Freezing

You can freeze unfilled pastry shells in a sealed bag for up to one month. Thaw and fill them just before serving to keep texture perfect.

Reheating

Warm chilled filled Cream Puffs gently in the oven at 300°F (150°C) for about 5 minutes to refresh the pastry crispness without melting the custard.

FAQs

Can I make Cream Puffs without eggs?

Eggs are essential for the choux pastry structure, but vegan substitutes like aquafaba or commercial egg replacers can sometimes work with adjustments.

What causes Cream Puffs to collapse?

Opening the oven door too early or insufficient baking time lets steam escape, causing the puffs to deflate; also, dough consistency plays a role.

How long do Cream Puffs keep fresh?

Freshly made Cream Puffs are best enjoyed within 2 days of filling, as the pastry can become soggy if stored too long.

Can I use store-bought pastry shell for this recipe?

While store-bought shells can save time, making choux pastry from scratch ensures the perfect airy texture and crispness unique to Cream Puffs.

How do I make the custard thicker?

Increasing cornstarch slightly or cooking the custard a bit longer while stirring will help achieve thicker filling consistency.

Final Thoughts

Get ready to fall in love with Cream Puffs that blend crisp, delicate shells and luscious vanilla custard in every bite. With this recipe, you’re equipped to bring a little French patisserie magic right to your kitchen countertop. Grab your ingredients, roll up your sleeves, and create these delightful treats that are sure to dazzle family and friends alike!

Cream Puffs

Author: Brooklyn
Total Time: 55 minutes
Yield: 12-15 cream puffs 1x
Diet: Vegetarian

Print Recipe

Description

Master the art of classic French baking with these light, airy Cream Puffs filled with silky vanilla custard. This recipe yields perfectly crisp choux pastry shells that encase a smooth, luscious custard filling, making an impressive yet approachable dessert for any occasion. With simple ingredients and straightforward steps, enjoy a timeless treat that delights family and guests alike.

Instructions

Prepare the Choux Pastry Dough: Begin by heating 1 cup of water and 8 tablespoons of butter together in a saucepan until the butter completely melts. Remove from heat and stir in 1 cup of all-purpose flour and 1 tablespoon sugar all at once. Return to low heat, stirring continuously until the dough forms a smooth ball and pulls away from the pan.
Incorporate the Eggs: Transfer the dough to a mixing bowl. Add 4 large eggs one at a time, mixing thoroughly after each addition. The dough should become glossy and smooth, capable of holding soft peaks but still pipeable.
Pipe and Bake the Puffs: Using a piping bag, pipe small rounds of dough onto a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F (200°C) for about 20-25 minutes or until puffed and golden brown. Keep the oven door closed during baking to ensure maximum rise.
Prepare the Vanilla Custard: In a saucepan, whisk together 1/2 cup sugar, 3 tablespoons cornstarch, and 4 eggs. Slowly add 2 cups of warm milk, then return the mixture to heat, stirring constantly until it thickens. Remove from heat, stir in 2 teaspoons vanilla extract, and let custard cool completely.
Assemble the Cream Puffs: Once the pastry shells have cooled completely, slice off their tops or poke a hole in the bottom. Fill generously with the chilled vanilla custard using a piping bag. Replace the tops or leave open for a rustic look.

Notes

Make sure the dough is smooth and not too runny for optimal puffing during baking.
Add eggs one at a time and ensure they are at room temperature for proper dough texture.
Do not open the oven door during the first 20 minutes of baking to prevent the puffs from collapsing.
Cool pastry shells completely before filling to avoid sogginess.
Prepare custard fresh and chill before filling for the best taste and texture.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baking
Cuisine: French