Custard-Filled Cream Puffs

Custard-Filled Cream Puffs

Few desserts feel as elegant and delightful as Custard-Filled Cream Puffs. With their light, golden choux pastry shells and smooth vanilla custard filling, these classic treats look like they came straight from a French bakery. Despite their impressive appearance, cream puffs are surprisingly simple to make at home and require only a few basic ingredients. Perfect for afternoon tea, celebrations, or a special dessert, they deliver a delicate balance of crisp pastry and creamy sweetness.

Ingredients

Choux Pastry Shells

• ½ cup water (120 ml)

• ½ cup whole milk (120 ml)

• ½ cup unsalted butter, cubed (115 g / 1 stick)

• 1 tablespoon granulated sugar

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• ¼ teaspoon salt

• 1 cup all-purpose flour (125 g)

• 4 large eggs, room temperature

Vanilla Custard Filling (Crème Pâtissière)

• 2 cups whole milk (480 ml)

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• ½ cup granulated sugar (100 g)

• 4 egg yolks

• ¼ cup cornstarch (30 g)

• 1 teaspoon vanilla extract

• Pinch of salt

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Directions

1. Prepare the Choux Dough
   Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper. In a saucepan, combine the water, milk, butter, sugar, and salt. Bring the mixture to a rolling boil.

2. Add the Flour
   Remove the saucepan from heat and add the flour all at once. Stir vigorously until a smooth dough forms.

3. Cook the Dough
   Return the saucepan to low heat and cook for 2–3 minutes, stirring constantly, until the dough pulls away from the sides of the pan and leaves a thin film on the bottom. Remove from heat and allow the dough to cool for about 5 minutes.

4. Add the Eggs
   Beat in the eggs one at a time, mixing well after each addition until the dough becomes smooth, glossy, and pipeable.

5. Shape and Bake the Puffs
   Drop or pipe 2-tablespoon portions of dough onto the prepared baking sheets. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 20–25 minutes until the puffs are golden and firm.

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6. Dry the Shells
   Turn off the oven, crack the oven door slightly, and allow the puffs to sit inside for 10 minutes to dry. Remove them and poke a small hole in each puff to release steam. Let cool completely.

7. Make the Vanilla Custard
   Heat the milk in a saucepan until steaming but not boiling. In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth.

8. Temper the Eggs
   Slowly whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thick and bubbling (about 2–3 minutes).

9. Finish the Custard
   Remove from heat and stir in the vanilla extract. Cover with plastic wrap pressed directly on the surface and chill for at least 1 hour.

10. Fill the Cream Puffs
    Slice the cooled puffs in half and spoon or pipe the custard into the bottom halves. Replace the tops and serve.

Conclusion

These Custard-Filled Cream Puffs are light, delicate, and irresistibly creamy—an elegant dessert that feels special without being complicated. Whether dusted with powdered sugar or drizzled with chocolate, they’re guaranteed to impress family and guests alike. Make a batch and enjoy a timeless pastry that’s as beautiful as it is delicious!