Cream Puffs with Custard Filling

2 minutes read

There’s something enchanting about cream puffs—crisp, golden shells of choux pastry that break with the lightest touch, revealing airy centers filled with silky, vanilla‑kissed custard. Though they look like a patisserie showstopper, they’re surprisingly simple to make at home. No special tools required, just one saucepan and a bowl.

This French classic—called profiteroles when filled—is both light and indulgent, perfect for afternoon tea or as a dinner party finale. Best of all, you only need 6 ingredients for the shells and 5 for the custard.

Cream Puffs with Custard Filling

🥣 Ingredients (Makes 16–18 cream puffs)

Component	Ingredient	Amount
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 smoother choux.
Never open the oven mid‑bake—shells will collapse.
Poke a small hole in each puff after baking to release steam and keep them crisp.

👩‍🍳 Step‑by‑Step Instructions

1. Make the Choux Pastry

Preheat oven to 425°F (220°C). Line 2 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 vigorously until a smooth ball forms (~1 min).
Return to low heat and cook 2–3 minutes, stirring, until dough leaves a film on the pan.
Transfer to a bowl, 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 to prevent skin. Chill at least 1 hour.

4. Fill & Serve