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cream puff recipe

Cream Puffs

A light and airy pastry filled with smooth, creamy pastry cream, perfect for parties and easy to make at home.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: French, Pastry
Calories: 175
Ingredients Method Notes

Ingredients
  

For the choux pastry
  • 1 cup water Use as the main liquid base.
  • ½ cup unsalted butter Provides richness to the dough.
  • ¼ tsp salt Enhances flavor.
  • 1 tbsp sugar Adds a hint of sweetness.
  • 1 cup all-purpose flour Main structure for the puffs.
  • 4 large eggs (room temperature) Incorporates air for rising.
For the pastry cream filling
  • 2 cups whole milk Base for the cream.
  • ¾ cup sugar (divided) Half for heating, half for yolks.
  • 4 large egg yolks Thickens the cream.
  • ¼ cup cornstarch Helps thicken the filling.
  • 2 tsp vanilla extract Adds flavor.
  • 2 tbsp butter Adds creaminess.
Optional toppings
  • Powdered sugar For dusting.
  • Chocolate ganache For drizzling.
  • Fresh berries For garnish.

Method
 

Make the dough
  1. Preheat oven to 425°F (220°C).
  2. In a saucepan, bring water, butter, salt, and sugar to a boil.
  3. Add flour all at once and stir until a smooth dough forms and pulls away from the pan.
  4. Cook for 1–2 minutes to dry it slightly.
  5. Transfer to a bowl and cool for 3 minutes.
  6. Add eggs one at a time, mixing until smooth and glossy.
Bake the puffs
  1. Pipe or spoon dough into 1½-inch rounds on a lined baking sheet.
  2. Bake for 10 minutes, then lower oven to 350°F (175°C) and bake for 15–18 minutes until golden and puffed.
  3. Cool completely.
Fill and serve
  1. Make pastry cream by heating milk with half the sugar.
  2. Whisk yolks, remaining sugar, and cornstarch, then temper with hot milk.
  3. Cook until thick, remove from heat, and stir in butter and vanilla.
  4. Chill, slice puffs, fill with cream, and top with powdered sugar or chocolate.

Notes

Do not open the oven while baking. Make sure puffs are golden before removing. Cool shells completely before filling. Fill right before serving for best texture. Dough should form a soft 'V' shape when lifted.