Cream puffs are one of those desserts that look fancy and difficult, but they’re actually made from a simple French dough called choux pastry. The magic is that choux pastry puffs up in the oven, creating a hollow center that you can fill with anything—especially silky vanilla custard.
When done right, you get:
- a light, crisp shell
- a soft, airy inside
- and a rich, creamy custard that tastes like a pastry shop dessert.
This recipe gives you classic cream puffs filled with homemade custard, just like the ones you’d buy from a bakery.
Yield + Time
Makes: 18–24 cream puffs (depending on size)
Prep time: 30 minutes
Cook time: 25–35 minutes
Cooling time: 45 minutes
Total time: about 2 hours
PART 1: CHOUX PASTRY (Cream Puff Shells)
Ingredients (Choux Dough)
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter, cut into pieces
- ¼ teaspoon salt
- 1 tablespoon sugar (optional but recommended for flavor)
- 1 cup (125 g) all-purpose flour
- 4 large eggs, room temperature
Optional (extra flavor):
- ½ teaspoon vanilla extract (not traditional but nice)
- ¼ teaspoon cinnamon (for a warm bakery aroma)
Step-by-Step: How to Make Choux Pastry
1) Preheat the oven
Preheat to 425°F (220°C).
Line a baking sheet with parchment paper.
Do not grease the pan. Grease can cause uneven puffing.
2) Boil water + butter
In a medium saucepan over medium heat, add:
- water
- butter
- salt
- sugar
Bring it to a strong simmer until butter is fully melted.
3) Add flour (the key moment)
Reduce heat to low.
Add all the flour at once and stir hard with a wooden spoon.
It will look messy at first, but keep stirring until:
- the dough becomes smooth
- it pulls away from the sides
- a thin film forms on the bottom of the pot
This takes about 1–2 minutes.
This step dries the dough slightly, which helps the puffs rise properly.
4) Cool the dough slightly
Remove from heat.
Let it cool 5 minutes so the eggs don’t cook when added.
5) Add eggs one at a time
Add eggs one at a time, mixing well after each egg.
At first the dough may look like it “breaks” or becomes lumpy—this is normal. Keep mixing.
By the end, the dough should be:
- smooth
- shiny
- thick
- pipeable
- able to hold its shape
Texture test: Lift spoon—dough should fall in a thick “V” shape.
6) Pipe or scoop
Transfer dough to a piping bag with a large round tip.
Pipe circles about:
- 1½ to 2 inches wide for regular puffs
If you don’t have a piping bag:
- use a zip bag with corner cut
- or use a spoon
Smooth any pointy tops with a wet fingertip (so they bake evenly).
7) Bake (2-stage baking method)
Bake at 425°F (220°C) for 10 minutes.
Then without opening the oven, reduce to:
375°F (190°C) and bake another 15–20 minutes until:
- golden brown
- puffed
- firm
Never open the oven early. Steam is what makes them puff.
8) Dry them out (important!)
Turn oven off.
Open oven door slightly and let puffs sit inside 10 minutes.
Then remove and cool completely.
This prevents collapse and soggy centers.
PART 2: VANILLA CUSTARD FILLING (Pastry Cream)
Custard filling is richer and thicker than pudding. It’s the traditional filling for cream puffs and eclairs.
Ingredients (Custard)
- 2 cups (480 ml) whole milk
- ½ cup (100 g) sugar
- 4 large egg yolks
- ¼ cup (30 g) cornstarch
- ¼ teaspoon salt
- 2 tablespoons (28 g) butter
- 2 teaspoons vanilla extract
- or 1 vanilla bean (for luxury flavor)
Step-by-Step: How to Make Custard Filling
1) Heat the milk
In a saucepan, heat milk until steaming and hot (not boiling).
2) Whisk yolks + sugar + cornstarch
In a bowl whisk:
- egg yolks
- sugar
- cornstarch
- salt
Whisk until smooth and pale.
3) Temper the eggs
Slowly pour a little hot milk into the egg mixture while whisking nonstop.
Then pour the egg mixture back into the saucepan.
This prevents scrambled eggs.
4) Cook until thick
Cook over medium heat, whisking constantly.
It will go from thin to thick quickly.
When it starts bubbling, cook 1 full minute while whisking.
You should get a thick custard that holds shape.
5) Finish with butter + vanilla
Remove from heat and stir in:
- butter
- vanilla
6) Chill properly
Pour custard into a bowl.
Press plastic wrap directly on top (touching custard surface) to prevent skin.
Chill at least 1–2 hours until cold and firm.
PART 3: FILLING THE CREAM PUFFS
Once shells are fully cool and custard is chilled, it’s time for the fun part.
Option A (Best): Fill with piping bag
- Poke a small hole in the bottom or side of puff.
- Pipe custard inside until puff feels heavy.
Option B: Slice and fill like a sandwich
- Cut puff in half.
- Spoon custard into center.
- Close and serve.
Topping Options (Choose Your Style)
1) Powdered sugar (classic)
Dust generously with powdered sugar.
2) Chocolate glaze (bakery style)
Mix:
- ½ cup chocolate chips
- 2 tablespoons cream
Melt and drizzle.
3) Caramel drizzle
Warm caramel sauce and drizzle lightly.
Pro Tips for Perfect Cream Puffs
1) Use room-temperature eggs
Cold eggs don’t mix smoothly into choux dough.
2) Bake until deeply golden
If they’re pale, they’ll collapse.
3) Don’t open the oven early
Opening the door releases steam → puffs deflate.
4) Dry them out
The 10-minute “oven rest” makes them crisp.
5) Fill right before serving
Choux pastry can soften after filling.
Troubleshooting (Common Problems)
Cream puffs collapsed
Causes:
- oven opened too early
- underbaked
- too much moisture inside
Fix:
- bake longer until golden
- dry in oven after baking
Dough too runny
Cause:
- eggs too large
- added eggs too quickly
- not dried enough in saucepan
Fix:
- next time stop adding egg once dough passes “V test”
Custard is lumpy
Cause:
- eggs cooked too fast
- not whisked constantly
Fix:
- strain through fine mesh sieve
Storage Instructions
Unfilled shells
- Store at room temperature 1 day (covered loosely)
- Freeze up to 2 months
To crisp again:
Bake at 300°F (150°C) for 5–8 minutes.
Custard
Refrigerate up to 3 days.
Filled cream puffs
Best eaten within 6–12 hours.
Variations (If You Want Different Flavors)
1) Chocolate custard
Add ½ cup melted chocolate into hot custard.
2) Coffee custard
Add 1 tablespoon instant espresso to milk.
3) Lemon custard
Add lemon zest + 2 tablespoons lemon juice.
4) Whipped cream + custard mix (lighter filling)
Fold 1 cup whipped cream into chilled custard for a lighter texture.
Final Words
These Cream Puffs with Custard Filling are a true classic—crispy shells with a rich vanilla cream center that feels fancy, but is completely doable at home with the right steps.
