Instructions
Make the Choux Pastry
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- In a large saucepan over medium heat, combine water, butter, sugar, and salt.
- Bring to a rolling boil, ensuring the butter is completely melted.
- Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly. You’ll see a thin film form on the bottom of the pan.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Add the eggs one at a time, beating vigorously after each addition until fully incorporated. The dough should be smooth, shiny, and fall slowly from the spoon in a thick ribbon.
Pipe and Bake
- Transfer the dough to a piping bag fitted with a large round tip (or use a zip-top bag with the corner cut off).
- Pipe 2-inch mounds onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 12-15 puffs.
- Use a wet finger to gently smooth down any peaks on top of each mound.
- Bake at 425°F for 15 minutes, then reduce temperature to 350°F (without opening the oven door!) and bake for another 20-25 minutes until golden brown and crispy.
- Turn off the oven, crack the door open slightly, and let the puffs sit in the oven for 10 minutes to dry out completely. This prevents collapse!
- Remove from oven and let cool completely on a wire rack.
Make the Vanilla Cream Filling
- In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
- In a separate bowl, lightly beat the egg yolks.
- Slowly pour about ½ cup of the hot milk mixture into the egg yolks while whisking constantly (this tempers the eggs).
- Pour the egg mixture back into the saucepan, whisking constantly.
- Cook for 2 more minutes, stirring continuously, until very thick.
- Remove from heat and stir in the butter and vanilla extract until smooth.
- Transfer to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and refrigerate until completely cold, at least 2 hours.
- Optional: For a lighter filling, fold in 1 cup of freshly whipped cream once the custard is chilled.
Fill the Cream Puffs
- Once the pastry shells are completely cool, use a serrated knife to cut them in half horizontally (or cut a small “X” in the bottom and pipe filling through).
- If there are any doughy strands inside, gently pull them out.
- Transfer the chilled cream filling to a piping bag fitted with a large round or star tip.
- Pipe a generous amount of filling into the bottom half of each cream puff.
- Place the top back on.
- Dust generously with powdered sugar.
Serve
- Serve immediately or refrigerate for up to 4 hours before serving.
- For best texture, fill cream puffs within 2-3 hours of serving.
Tips for Perfect Cream Puffs
Pastry Success:
- Don’t skip drying the dough on the stove – this creates the right texture
- Add eggs one at a time and beat thoroughly – this is crucial for puffing
- The dough should be thick enough to hold its shape but fall slowly from a spoon
- Never open the oven door during the first 15 minutes or puffs will collapse
- Make sure puffs are completely dry and crispy before removing from oven
Preventing Collapse:
- Bake until deeply golden – pale puffs will collapse
- Let them dry out in the warm oven after baking
- Don’t rush the cooling process
- Pierce each puff with a toothpick after baking to release steam (optional method)
Filling Tips:
- Make sure custard is completely cold before filling
- Don’t fill too early or shells will get soggy
- For make-ahead, store shells and filling separately
- Fold in whipped cream for a lighter, mousse-like filling
Troubleshooting:
- Flat puffs: Dough was too wet, oven too cool, or opened door too early
- Collapsed puffs: Underbaked or not dried out enough
- Tough pastry: Overbaked or too much flour
- Soggy shells: Filled too early or not dried out properly
Variations
Flavor Options:
- Chocolate Cream: Add 3 oz melted chocolate to the custard
- Coffee Cream: Add 2 tablespoons instant espresso powder
- Lemon Cream: Replace vanilla with lemon zest and juice
- Raspberry Cream: Fold in raspberry puree
- Almond Cream: Use almond extract instead of vanilla
Topping Ideas:
- Drizzle with chocolate ganache
- Top with caramel sauce
- Dust with cocoa powder
- Add fresh berries
- Create profiteroles by serving with chocolate sauce
Sweet Variations:
- Make mini cream puffs for parties (pipe smaller)
- Create a croquembouche tower for special occasions
- Fill with ice cream for profiteroles
Savory Option:
- Omit sugar from dough
- Fill with chicken salad, egg salad, or savory mousse
Storage
Unfilled Shells: Store in an airtight container at room temperature for 1 day, or freeze for up to 2 months. Crisp in a 300°F oven for 5 minutes before using.
Filled Cream Puffs: Best eaten the same day. Refrigerate for up to 4 hours, but they’ll soften over time.
Custard: Store covered in the refrigerator for up to 3 days.
Yield
Makes 12-15 large cream puffs
Why This Recipe is Special
Cream puffs look incredibly fancy and difficult, but they’re actually quite simple once you know the technique! The magic is in the choux pastry – the steam created during baking makes these light, hollow shells that are perfect for filling. The contrast between the crispy, buttery shell and the silky vanilla cream is absolutely divine.
Perfect For:
- Special celebrations and holidays
- Tea parties and showers
- Impressing dinner guests
- Mother’s Day or Father’s Day
- French-inspired dessert spreads
- Anytime you want to feel like a pastry chef!
Fun Fact: Choux pastry is the same dough used for éclairs, profiteroles, and even savory gougères. Once you master this technique, you can make all sorts of impressive treats!
These cream puffs are the kind of recipe that gets passed down through generations because they’re absolutely irresistible. Light as air, sweet, and creamy – they truly deserve to be famous!
