Cream Puffs with Custard Filling – A Classic Delight Made Easy

Cream puffs are one of those desserts that look elegant yet are surprisingly simple to make once you understand the process. These airy pastries, filled with a silky custard cream, have their roots in French baking but are beloved worldwide. If you’ve ever wanted to recreate bakery-style cream puffs at home, this step-by-step guide will walk you through the entire process.

What Are Cream Puffs?

Cream puffs are small, round pastries made from choux pastry (pâte à choux). The dough is unique because it is cooked on the stove before being baked, which allows the pastry to puff up in the oven, leaving a hollow center that can be filled with sweet cream or custard. The filling in this recipe is a smooth vanilla custard, making each bite light yet indulgent.

Ingredients You’ll Need

For the Choux Pastry (Cream Puff Shells):

1 cup water
½ cup unsalted butter (1 stick)
1 tbsp sugar (optional, for a slightly sweet shell)
1 cup all-purpose flour
¼ tsp salt
4 large eggs

For the Custard Filling:

2 cups whole milk
½ cup sugar
3 tbsp cornstarch
4 large egg yolks
1 tsp vanilla extract
2 tbsp unsalted butter

Optional Toppings:

Powdered sugar for dusting
Melted chocolate for drizzling

Step-by-Step Method

Step 1: Make the Custard Filling

It’s best to start with the filling so it has time to chill before you pipe it into the cream puffs.

In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly pour about half of the hot milk into the yolk mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan with the remaining milk.
Cook over medium heat, stirring continuously, until the custard thickens and coats the back of a spoon.
Remove from heat, stir in the butter and vanilla extract.
Transfer the custard to a bowl, cover with plastic wrap (pressed against the surface to prevent a skin forming), and refrigerate for at least 1 hour.

Step 2: Prepare the Choux Pastry

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, combine water, butter, sugar (if using), and salt. Bring to a gentle boil.
Once the butter is fully melted, add the flour all at once and stir vigorously with a wooden spoon.
Keep stirring until the dough forms a ball and pulls away from the sides of the pan. This cooks out excess moisture.
Remove from heat and let the mixture cool for 5 minutes.
Add the eggs one at a time, mixing well after each addition until the dough is smooth and shiny.
Transfer the dough into a piping bag fitted with a round or star tip. Pipe small mounds (about 2 inches wide) onto the prepared baking sheet, leaving space between each puff.
Dip your finger in water and smooth down any peaks to ensure even baking.