Easy Homemade Cream Puffs - Delicious French Dessert
Delight your friends and family with these light, airy cream puffs filled with rich vanilla pastry cream. Whether you’re hosting a special event or simply craving something sweet, these cream puffs will hit the spot. They’re surprisingly simple to make and will impress with their elegant presentation. The delicate choux pastry forms a crisp shell that’s filled with creamy custard or whipped cream. Once you learn the basics, you can experiment with different fillings or toppings.
Ingredients
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For the choux pastry
- 1/2 cup (115g) unsalted butter
- 1 cup (240ml) water
- 1/4 tsp salt
- 1 tsp sugar
- 1 cup (125g) all-purpose flour
- 4 large eggs
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For the vanilla pastry cream
- 2 cups (480ml) whole milk
- 1/2 cup (100g) sugar
- 1/4 cup (30g) cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- 2 tbsp unsalted butter
Directions
Prepare the choux pastry. In a medium saucepan, combine the butter, water, salt, and sugar over medium heat. Stir occasionally until the butter melts and the mixture comes to a simmer. Remove from heat, then stir in the flour all at once. Return to the heat and stir constantly until the dough forms a ball and pulls away from the sides of the pan (about 2-3 minutes). Remove from heat and let cool for 5 minutes.
Incorporate the eggs. Add the eggs one at a time, stirring vigorously after each addition until fully incorporated. The dough should be smooth and glossy.
Shape the cream puffs. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip (or simply use a spoon). Pipe or spoon the dough into 12 equal mounds on the baking sheet. Bake for 25-30 minutes, until puffed and golden brown. Avoid opening the oven door during baking.
Make the vanilla pastry cream. While the puffs are baking, prepare the filling. In a medium saucepan, heat the milk over medium heat until steaming but not boiling. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens (about 2-3 minutes). Remove from heat, stir in the vanilla and butter, and let cool to room temperature.
Assemble the cream puffs. Once the puffs have cooled completely, use a small knife to cut them in half or poke a hole in the bottom. Fill each puff with the vanilla pastry cream using a piping bag or spoon. You can also fill them with whipped cream for a lighter option.
Recipe tips
For extra crispiness, after baking, poke a small hole in the side of each puff to release steam and return them to the oven for 5 minutes. You can sprinkle powdered sugar on top for an elegant touch or dip them in chocolate ganache for a decadent finish. If you don’t have a piping bag, you can use a ziplock bag with the corner snipped off.
Nutrition Facts (per serving)
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