Cream Puffs with Custard Filling: A Classic French Dessert You Can Make at Home

Cream Puffs with Custard Filling (Classic French-Inspired Dessert)

These light, airy pastry shells are made from choux pastry and filled with a rich vanilla custard. They’re perfect for special occasions or as an elegant homemade treat.

Ingredients

For the choux pastry

• 1 cup (240 ml) water
• ½ cup (115 g) unsalted butter
• ¼ teaspoon salt
• 1 tablespoon sugar (optional)
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the vanilla custard

• 2 cups (480 ml) whole milk
• ½ cup (100 g) granulated sugar
• 4 egg yolks
• ¼ cup (30 g) cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For finishing

• Powdered sugar, for dusting
• (Optional) Melted chocolate or caramel drizzle

Instructions

1. Make the custard

1. Heat the milk in a saucepan until it’s hot but not boiling.
2. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
3. Slowly whisk the hot milk into the egg mixture.
4. Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from the heat and stir in the butter and vanilla.
6. Cover the surface with plastic wrap (to prevent a skin from forming) and refrigerate until completely chilled.

2. Make the choux pastry

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a saucepan, bring the water, butter, salt, and sugar to a boil.
4. Remove from the heat and stir in the flour all at once until a smooth dough forms.
5. Return the pan to low heat for 1–2 minutes, stirring, until the dough pulls away from the sides.
6. Let the dough cool for about 5 minutes.
7. Beat in the eggs one at a time, mixing well after each addition. The dough should become smooth, glossy, and pipeable.

3. Bake

1. Pipe or spoon mounds of dough about 2 inches (5 cm) apart onto the baking sheet.
2. Bake for 25–30 minutes, until puffed and golden brown.
3. Do not open the oven during baking, as this can cause the puffs to collapse.
4. Transfer to a wire rack to cool completely.

4. Fill the cream puffs

1. Transfer the chilled custard to a piping bag fitted with a small round tip.
2. Make a small hole in the bottom or side of each puff.
3. Pipe in the custard until each puff feels full.

5. Serve

Dust with powdered sugar just before serving, or drizzle with melted chocolate if desired.