Cream Puffs Recipe

I’ve perfected a bakery-quality approach to Homemade Cream Puffs with one surprising trick that yields light, hollow choux shells filled with silky sweet cream.

I can’t get over how cream puffs sneak up on you. Light choux pastry shells that inflate into hollow clouds, then filled with a silky vanilla pastry cream filling — it’s like a small magic trick every time.

I love that they look fancy enough for a party yet still feel totally Homemade Cream Puffs when you bite in. A quick dusting of powdered sugar makes them look impossible to resist.

I broke a few before I figured out what worked, so yeah, I have some dumb mistakes and a couple clever shortcuts I swear by. You’ll want to try one asap.

Ingredients

• Whole milk adds creaminess, provides calcium and protein, theyre also a carb source
• Unsalted butter give rich flavor, mostly fat and vitamin A, not many nutrients
• All purpose flour gives structure and carbs, some protein but low fiber
• Eggs add moisture, protein and help leavening, plus useful vitamins
• Granulated sugar sweetens, pure carbs so energy quick but empty calories
• Cornstarch thickens pastry cream, mostly starch carbs, no protein or fiber
• Heavy cream whip into light filling, high fat, adds richness and calories
• Vanilla adds flavor with almost no calories, no nutrients but aromatic

Ingredient Quantities

• Choux pastry
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (120 ml) water
  • 1/2 cup (113 g) unsalted butter, cut into pieces
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1 cup (125 g) all purpose flour, sifted
  • 4 large eggs, room temp (you might need a little less or more)
  • 1 large egg, lightly beaten for egg wash, optional

• Vanilla pastry cream filling
  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 4 large egg yolks, whisked
  • 2 tablespoons (28 g) unsalted butter
  • 1 teaspoon vanilla extract
• Easy whipped cream filling (alternate)
  • 1 1/2 cups (360 ml) heavy cream, very cold
  • 2 to 3 tablespoons powdered sugar, to taste
  • 1 teaspoon vanilla extract

• To finish
  • Powdered sugar for dusting, about 2 tablespoons

How to Make this

1. Make the vanilla pastry cream first so it can chill: heat 2 cups whole milk until steaming but not boiling. In a bowl whisk 1/2 cup sugar with 1/4 cup cornstarch, then whisk in 4 large egg yolks until smooth. Slowly whisk a ladle of the hot milk into the yolk mix to temper, then pour everything back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a gentle boil; cook another 30 to 60 seconds. Remove from heat, stir in 2 tablespoons butter and 1 teaspoon vanilla. Press plastic wrap directly on the surface to stop a skin forming and chill. If you prefer the lighter filling, instead whip 1 1/2 cups very cold heavy cream with 2 to 3 tablespoons powdered sugar and 1 teaspoon vanilla to soft peaks and chill.

2. Preheat oven to 425 F (220 C). Line a baking sheet with parchment and fit a piping bag with a round tip or be ready with a spoon. Lightly beat 1 large egg for egg wash if you want shiny tops.

3. Make the choux paste: in a medium saucepan combine 1/2 cup whole milk, 1/2 cup water, 1/2 cup unsalted butter cut into pieces, 1 tablespoon sugar and 1/4 teaspoon salt. Bring to a full boil over medium heat.

4. Remove pan from heat, add 1 cup sifted all purpose flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the pan and a thin film forms on the bottom. Return to low heat and stir for 1 to 2 minutes to dry the paste slightly.

5. Transfer the paste to a mixing bowl or stand mixer and let cool for about 3 to 5 minutes so it does not cook the eggs. Add 4 large eggs one at a time, beating well after each addition, until the dough is smooth, glossy and holds a soft peak or will form a figure eight when you lift the spoon. you might need a little less or more egg, so stop when texture is right.

6. Pipe or spoon mounds about 1 1/2 to 2 inches wide onto the prepared sheet, leaving space between. Brush tops lightly with the beaten egg if using. Smooth any pointy peaks with a wet finger.

7. Bake at 425 F for 10 to 12 minutes, then without opening the oven reduce temperature to 375 F (190 C) and bake for another 18 to 22 minutes until puffed, deep golden and very dry inside. Resist opening the oven early or they may collapse. If they look soft after baking, return to a low oven for a few minutes to dry out.

8. Cool completely on a rack. To cool faster and avoid soggy centers, poke each puff with a skewer to release steam as they cool.

9. Fill the puffs: slice tops off or poke a hole in the bottom. Spoon or pipe chilled pastry cream into each shell, or fill with the whipped cream alternative. Replace tops, dust generously with powdered sugar and serve. Store filled cream puffs in the refrigerator and eat within 24 hours; unfilled shells keep, tightly covered, for a few days or can be frozen for later.

Equipment Needed

1. Medium saucepan (for the pastry cream and to cook the choux base)
2. Whisk (tempering eggs and smoothing the custard)
3. Wooden spoon or heatproof spatula (stirring the dough while it dries)
4. Mixing bowls, at least 2 (one for yolks/sugar, one for whipping or cooling)
5. Stand mixer or hand mixer (beats eggs into the dough and whips cream faster)
6. Piping bag fitted with a round tip, or a sturdy spoon (to pipe or drop the choux)
7. Baking sheet lined with parchment and a wire cooling rack (bake and dry the puffs)
8. Measuring cups and spoons, plus a pastry brush and a skewer or toothpick (measure ingredients, egg wash and poke to release steam)

FAQ

Cream Puffs Recipe Substitutions and Variations

• Whole milk (in the choux)
  • 2% or skim milk, same volume, makes a slightly lighter shell
  • Half and half or extra cream, richer dough but may need a touch less egg
  • Unsweetened oat or soy milk, works in a pinch, flavor will be a bit different
• Unsalted butter
  • Salted butter, same amount, skip or cut back on the recipe salt by ~1/4 tsp
  • Vegan butter or margarine, 1:1 swap, color and browning can change
  • Coconut oil, 1:1 swap, gives a hint of coconut and a slightly different texture
• Cornstarch (in the pastry cream)
  • All purpose flour, use about double the flour by volume (cook a bit longer to lose raw flour taste)
  • Arrowroot or tapioca starch, 1:1 swap, yields a clear glossy finish
  • Instant tapioca, similar to arrowroot, good if you want a silkier mouthfeel
• Heavy cream (for the whipped alternate)
  • Chilled full fat coconut milk, scoop the solids and whip, will taste coconutty
  • Mascarpone plus a splash of milk, whisked until soft, gives stability and richness
  • Stabilized whipped cream (add a little cream cheese or gelatin), use when you need it to hold up longer

Pro Tips

1. Use a scale for the flour if you can, if not spoon it into the cup and level it off with a knife. Let the paste cool for a few minutes before adding eggs or you’ll end up with scrambled egg dough. Add eggs one at a time and stop when the batter makes a soft peak or will form a figure eight when you lift the spoon, trust your eyes not the number on the recipe.

2. Don’t open the oven while theyre puffing, that kills the lift. If they look soft at the end, slide them back into a low oven for a few minutes to dry out instead of opening the oven early. As soon as they come out poke each one with a skewer or small knife to let steam escape so the insides dont go soggy.

3. Press plastic wrap directly onto the surface of the hot pastry cream and chill it completely before filling, otherwise the warm cream will soften the shells. When filling, pipe from the bottom or poke a little hole in the base rather than slicing the top off so the top stays pretty. If you want the lighter filling to hold up longer, fold some chilled pastry cream into your whipped cream or add a little mascarpone or a tiny bit of gelatin to stabilize it.

4. Shells freeze really well unfilled, store them airtight and re-crisp in a low oven before filling. Filled puffs are best same day or within 24 hours, but if they go a bit limp you can slice and toast them briefly for a quick fix or turn them into an easy pudding parfait.