Cream puffs, known in France as choux à la crème, are one of the most beloved pastries in the world. With their light, airy shells and rich, silky custard filling, they look elegant enough for a French patisserie window—yet they’re surprisingly achievable in a home kitchen. If you’ve ever admired cream puffs but felt intimidated to make them yourself, this guide will show you that with a little patience and the right technique, you can create this classic dessert from scratch.
What Are Cream Puffs?
Cream puffs are made from pâte à choux, a unique pastry dough cooked on the stovetop and then baked in the oven. Unlike most doughs, choux pastry doesn’t rely on yeast or baking powder. Instead, steam created during baking causes the dough to puff up, forming a hollow center—perfect for filling with custard, whipped cream, or even ice cream.
The custard filling, also known as crème pâtissière, is a thick, creamy vanilla-flavored custard made from milk, eggs, sugar, and cornstarch. When paired with the crisp shell, it creates a perfect balance of textures and flavors.
Ingredients You’ll Need
For the Choux Pastry (Cream Puff Shells):
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- ¼ teaspoon salt
For the Custard Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
Step 1: Making the Choux Pastry
Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter, and salt. Heat over medium heat until the butter is completely melted and the mixture comes to a rolling boil. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball. This step is crucial—it cooks out excess moisture and helps the dough puff properly.
Remove the pan from the heat and let the dough cool for about 5 minutes. This prevents the eggs from scrambling when added. Add the eggs one at a time, mixing thoroughly after each addition. The dough will look lumpy at first, but keep mixing until it becomes smooth, glossy, and thick enough to hold its shape.
Spoon or pipe small mounds of dough onto the prepared baking sheet, spacing them a few inches apart. Bake for 25–30 minutes, or until the cream puffs are golden brown and firm. Do not open the oven during baking, as this can cause them to collapse.
Once baked, remove them from the oven and poke a small hole in the side of each puff to release steam. Let them cool completely before filling.
Step 2: Preparing the Custard Filling
While the cream puff shells cool, prepare the custard. In a saucepan, heat the milk over medium heat until it’s hot but not boiling.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale. Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens into a smooth custard.
Once thickened, remove from heat and stir in the butter and vanilla extract. Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until fully chilled.
Step 3: Filling the Cream Puffs
When both the shells and custard are cool, it’s time to assemble. Transfer the custard to a piping bag fitted with a small round tip. Insert the tip into the hole made earlier and gently pipe custard into each puff until it feels full and heavy.
Alternatively, you can slice the cream puffs in half horizontally and spoon the custard inside, sandwich-style.
Serving and Variations
Cream puffs are delicious as-is, but you can elevate them even further:
- Dust with powdered sugar for a classic finish
- Drizzle with melted chocolate or chocolate ganache
- Fill with flavored custard, such as coffee, chocolate, or lemon
- Add fresh berries for a light, fruity contrast
They’re best enjoyed the same day they’re filled, when the shells are crisp and the custard is fresh.
Final Thoughts
Cream puffs with custard filling are proof that classic French desserts don’t have to be complicated. With simple ingredients and a bit of technique, you can create a bakery-quality treat right at home. Whether you serve them at a dinner party, a holiday gathering, or simply as a weekend indulgence, these delicate pastries are sure to impress—and once you master them, you’ll find yourself making them again and again.
