Indulge in the classic delight of famous cream puffs that melt in your mouth with every bite! These French-inspired pastries feature a light, crisp choux shell filled with rich, velvety vanilla cream. Whether served at elegant gatherings, tea parties, or simply enjoyed as a weekend treat, these cream puffs always impress. This recipe is easy to follow, foolproof, and ensures perfect puffs with a heavenly filling that’s both creamy and airy.
Ingredients
For the Choux Pastry (Pâte à Choux):
- 1 cup water
- ½ cup unsalted butter (1 stick)
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Vanilla Cream Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 1 cup heavy whipping cream (chilled)
- 2 tablespoons powdered sugar
Optional Toppings:
- Melted chocolate (for drizzling)
- Powdered sugar (for dusting)
Instructions
Step 1: Prepare the Choux Pastry
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, sugar, and salt. Bring it to a gentle boil over medium heat.
- Once the butter has melted, add the flour all at once and stir vigorously with a wooden spoon. Keep stirring until the dough forms a ball and pulls away from the sides of the pan (about 1–2 minutes).
- Remove from heat and let the dough cool slightly for about 5 minutes — just enough so it doesn’t cook the eggs.
- Add the eggs one at a time, mixing well after each addition until the dough is smooth and shiny. The dough should be thick but pipeable.
- Transfer the dough to a piping bag fitted with a round or star tip. Pipe small mounds (about 1½ inches wide) onto the prepared baking sheet, leaving space between each puff.
- Dip your finger in water and gently smooth the tops to prevent burning.
- Bake for 25–30 minutes or until puffed and golden brown. Do not open the oven door during baking — this can cause them to deflate.
- Once baked, turn off the oven and let them sit inside for another 5 minutes to dry out.
- Transfer to a wire rack and cool completely before filling.
Step 2: Prepare the Cream Filling (Pastry Cream + Whipped Cream)
- In a medium saucepan, heat the milk over medium heat until it’s just about to boil.
- In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and creamy.
- Slowly pour a small amount of hot milk into the egg mixture while whisking constantly (this prevents curdling).
- Gradually add the rest of the milk while continuing to whisk.
- Pour the mixture back into the saucepan and cook over medium heat, whisking continuously, until it thickens to a custard-like texture.
- Remove from heat, stir in butter and vanilla extract, and let it cool to room temperature.
- In another bowl, whip heavy cream and powdered sugar until soft peaks form.
- Fold the whipped cream gently into the cooled custard to create a light, creamy filling.
Step 3: Assemble the Cream Puffs
- Cut the cooled puff shells in half horizontally or make a small slit on the side.
- Fill a piping bag with the cream mixture and pipe it generously into each puff.
- Place the tops back on and dust lightly with powdered sugar or drizzle with melted chocolate for a professional finish.
Tips for Perfect Cream Puffs
- Don’t open the oven door while baking — the steam inside helps the puffs rise perfectly.
- The dough should be smooth and shiny but not runny. If too thick, add a small egg; if too thin, bake immediately.
- Make the filling in advance and chill it — cold filling sets better inside the shells.
- Store filled cream puffs in the refrigerator for up to 2 days, but they’re best enjoyed fresh.
- For extra flavor, experiment with chocolate, coffee, or strawberry cream fillings.
