I perfected my Homemade Cream Puffs with fresh choux pastry and a classic vanilla custard, and I reveal a single simple technique that ensures reliably good results.

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I still get a thrill when I crack open a cream puff and see that cloudlike center hiding a silky Vanilla Pastry Cream Custard Filling. I use unsalted butter and all purpose flour for the choux because somehow they give the shell that toasty, almost caramel edge that makes every bite sing, and the hollow inside that begs to be filled.

Friends always ask if I bought them, and I laugh because the secret feels like a little magic trick, simple but sly. I promise one bite will make you curious enough to make a whole tray, and hide a few for yourself.

Ingredients

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Adds richness and proteins, gives cream puffs tender crumb, it’s higher fat than skim
Source of fat and flavor, browns the dough and makes shells flaky and golden
Sweetens the dough and pastry cream, simple carbs, adds slight caramel notes
Provides structure through gluten, carbs heavy, holds steam for puffing up
Give lift, protein and moisture, help set shells and enrich pastry cream
Thickens pastry cream without graininess, lighter than flour, stabilizes custard
Adds aromatic sweetness, masks egginess, little nutrition but big flavor boost
Whips into airy filling, high fat so very rich, adds silky mouthfeel

Ingredient Quantities

1/2 cup (120 ml) water

1/2 cup (120 ml) whole milk

1/2 cup (113 g) unsalted butter

1 tablespoon (12 g) granulated sugar

1/2 teaspoon fine sea salt

1 cup (125 g) all purpose flour

4 large eggs

2 cups (480 ml) whole milk for pastry cream

1/2 cup (100 g) granulated sugar for pastry cream

4 large egg yolks

1/4 cup (32 g) cornstarch

2 tablespoons (28 g) unsalted butter for pastry cream

2 teaspoons pure vanilla extract or 1 vanilla bean, seeds scraped

a pinch fine sea salt

powdered sugar for dusting

optional: 1 cup (240 ml) heavy cream and 2 tablespoons (15 g) confectioners sugar for whipped cream filling

optional: melted chocolate or chocolate sauce for drizzling

How to Make this

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1. Preheat oven to 425 F (220 C) and line a baking sheet with parchment paper, set aside. In a medium saucepan combine 1/2 cup water, 1/2 cup whole milk, 1/2 cup (113 g) unsalted butter, 1 tablespoon sugar and 1/2 teaspoon salt; bring to a rolling boil over medium heat.

2. Remove pan from heat, add 1 cup (125 g) all purpose flour all at once and stir vigorously until mixture forms a smooth ball and pulls away from the sides, about 1 minute. Return to low heat for 20-30 seconds to dry it out a bit if it’s too wet.

3. Transfer dough to a bowl or stand mixer, let cool 2 minutes then beat in 4 large eggs one at a time until fully incorporated and the dough is glossy and falls from the spatula in a thick ribbon. You may not need the last egg entirely, but stop when the texture is right.

4. Pipe or spoon rounded mounds (about 1 1/2 inch or golf ball size) onto the sheet leaving space between. Smooth any peaks with a wet finger. Bake at 425 F for 10 minutes then without opening the oven lower temperature to 350 F (175 C) and bake another 20 to 25 minutes until puffed and deep golden and feel hollow when tapped.

5. Turn oven off, crack the door and let puffs dry in the warm oven for 10 minutes to avoid collapse, then transfer to a rack to cool completely. This step keeps them from getting soggy so don’t skip it.

6. While shells cool make the pastry cream: whisk together 4 large egg yolks, 1/2 cup (100 g) granulated sugar and 1/4 cup (32 g) cornstarch until smooth. Heat 2 cups (480 ml) whole milk with a pinch of salt in a saucepan until just simmering.

7. Temper the yolk mixture by whisking in a ladle of hot milk, then slowly whisk the warmed yolks back into the saucepan. Cook over medium heat whisking constantly until thick and bubbling, about 1-2 minutes after it starts to boil. Remove from heat, stir in 2 tablespoons (28 g) unsalted butter and 2 teaspoons vanilla extract or scraped seeds from 1 vanilla bean. Strain into a bowl to remove any lumps.

8. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin and chill until cold, at least 2 hours. If you want a lighter filling whip 1 cup (240 ml) heavy cream with 2 tablespoons (15 g) confectioners sugar to soft peaks then fold gently into chilled pastry cream.

9. To assemble cut tops off each puff or poke a hole in the bottom and pipe in pastry cream or whipped pastry cream using a piping bag. Dust with powdered sugar and if desired drizzle with melted chocolate or chocolate sauce before serving.

Equipment Needed

1. Oven (able to reach 425 F then lowered to 350 F)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Medium saucepan (one will do for both dough and pastry cream)
4. Measuring cups, spoons and a kitchen scale (for accurate weights)
5. Mixing bowl plus electric mixer or a sturdy whisk for beating eggs and cream
6. Wooden spoon or rubber spatula for stirring and folding
7. Pastry bag with round tip or a sturdy zip-top bag with the corner snipped
8. Fine mesh sieve to strain the pastry cream smooth
9. Cooling rack to dry and cool the puffs so they dont get soggy
10. Small offset spatula or butter knife for cutting tops and spreading fillings

FAQ

Q: Why did my cream puffs collapse after I took them out of the oven? A: Most common reason is they weren't dry enough inside. Either they needed a few extra minutes, or you opened the oven door too early. Bake till they're deep golden and feel hollow when tapped. If they look set but soft, pop them back in at 300F (150C) for 8 to 12 minutes to dry out. Dont cool them in a closed container or they'll go soggy.

Q: My pastry cream is lumpy or curdled, what went wrong? A: Lumps usually come from adding the hot milk too fast to the yolks. Temper the yolks slowly, whisking constantly, then return to the pan and cook until thick and glossy. If it looks curdled try straining it through a fine sieve and whisking in a little cold butter to smooth it out.

Q: Can I use whipped cream instead of pastry cream? A: Yes, you can fill the puffs with sweetened whipped cream for a lighter treat. Chill the shells first and pipe the whipped cream just before serving cause it wilts faster than pastry cream. For best hold, stabilize the whipped cream with a tablespoon of instant pudding mix or a bit of mascarpone.

Q: Can I freeze cream puffs or pastry cream? A: You can freeze unfilled shells in a zip bag up to 1 month. Toast them briefly in a low oven to refresh before filling. Pastry cream freezes okay but texture changes a bit; thaw in the fridge and whisk well before use. Filled puffs dont freeze well, they get soggy.

Q: Why are my choux shells chewy instead of light and airy? A: Chewiness often means undercooked dough or too much egg. Make sure the dough leaves the pan in a glossy mass and that you cook it on the stovetop a little so excess moisture evaporates. Also pipe similar sized puffs so they bake evenly.

Q: How do I fill and assemble without making a mess? A: Cool shells fully, then either cut tops and spoon in pastry cream or poke a hole in the bottom and pipe filling with a small tip. If using whipped cream fill right before serving. Dust with powdered sugar and drizzle chocolate if you want. Its easier to store shells and filling separately till serving time.

Cream Puff Recipe Substitutions and Variations

Whole milk: swap 1:1 with 2% or lactose free milk for almost the same result; for a non dairy option use unsweetened soy milk 1:1 for the choux, or full fat canned coconut milk 1:1 for the pastry cream if you want richness but remember you’ll taste coconut.
Unsalted butter: use salted butter 1:1 but skip or reduce the recipe salt (omit the 1/2 tsp); for a dairy free swap use solid coconut oil by weight 1:1, it browns and flavors a bit differently.
All purpose flour: you can use pastry flour 1:1 for slightly lighter shells or bread flour 1:1 for more structure; if you need gluten free use a 1:1 GF all purpose blend that contains xanthan gum, shells may be a bit less hollow though.
Cornstarch (for pastry cream): replace with arrowroot or tapioca starch 1:1 for similar thickening and clearer finish; or use all purpose flour at about double the volume (use 2 tbsp flour for every 1 tbsp cornstarch), but the cream will be less glossy.

Pro Tips

– Watch the dough texture, not the number of eggs. Add eggs one at a time and stop when the dough falls off the spatula in a thick ribbon, glossy and smooth. If it feels too loose give it 20 to 30 more seconds on low heat to dry out, that one extra second on the stove makes a big difference.

– Don’t rush the bake or cooling. Make sure shells are deeply golden and sound hollow when tapped, and leave them to dry in the warm oven with the door cracked so they dont go soggy. If you want to prep ahead you can freeze baked shells, then re-crisp briefly in a hot oven before filling.

– For silky pastry cream always temper the yolks slowly, whisk constantly while cooking, then strain the finished custard and press plastic wrap right on the surface before chilling. If you want a lighter filling whip cream to soft peaks and fold it in gently so you dont knock out the air.

– When filling and finishing small details matter. Pipe from the bottom or cut small tops so the filling goes in cleanly, and if your drizzle needs shine add a teaspoon of neutral oil to melted chocolate. Also use room temperature fillings for easier piping, cold cream can clog small tips.