Custard-Filled Cream Puffs
There’s something magical about cream puffs—golden, crisp choux shells that crack open to reveal airy centers brimming with silky, vanilla-kissed custard. Though they look like a fancy bakery treat, they’re surprisingly easy to make at home. No special tools are needed—just a saucepan and a bowl.
This French classic, often called profiteroles when filled, is light yet indulgent—perfect for afternoon tea or a dinner-party finale. Even better, you only need six ingredients for the shells and five for the custard.
Custard-Filled Cream Puffs
Makes 16–18 puffs
Ingredients
Choux Pastry Shells
Water – ½ cup (120ml)
Whole milk – ½ cup (120ml)
Unsalted butter, cubed – ½ cup (115g / 1 stick)
Granulated sugar – 1 tbsp
Salt – ¼ tsp
All-purpose flour – 1 cup (125g)
Eggs, room temperature – 4 large
Vanilla Custard (Crème Pâtissière)
Whole milk – 2 cups (480ml)
Granulated sugar – ½ cup (100g)
Egg yolks – 4
Cornstarch – ¼ cup (30g)
Pure vanilla extract – 1 tsp
Salt – pinch
Pro Tips
Use room-temperature eggs for smooth choux dough.
Avoid opening the oven mid-bake—shells may collapse.
Poke a small hole in each puff after baking to release steam and maintain crispness.
Instructions
1. Make the Choux Pastry
Preheat oven to 425°F (220°C) and line two baking sheets with parchment.
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.
Remove from heat, add flour all at once, and stir until a smooth dough forms (~1 min).
Return to low heat, cook 2–3 minutes until dough leaves a film on the pan. Cool 5 minutes.
Beat in eggs one at a time until dough is glossy and pipeable.
2. Pipe & Bake
Drop 2-tbsp mounds onto sheets (or pipe for neat rounds).
Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake 20–25 minutes until golden and firm.
Turn off oven, crack door, and let puffs dry 10 minutes.
Poke each puff with a toothpick to release steam; cool completely.
3. Make the Vanilla Custard
Heat milk until steaming (not boiling).
In a bowl, whisk yolks, sugar, cornstarch, and salt until pale.
Slowly whisk hot milk into yolk mixture.
Return to saucepan, cook over medium heat until thick and bubbling (~2–3 mins).
Remove from heat, stir in vanilla. Cover with plastic wrap directly on surface and chill at least 1 hour.
4. Fill & Serve
Slice puffs in half. Spoon or pipe custard into bottoms.
Replace tops. Dust with powdered sugar or drizzle with chocolate sauce.
