Homemade Cream Puffs are a delightful treat that combines light, airy pastry with a luscious, velvety filling for an irresistible dessert. The crisp outer shell gives way to a soft, pillowy interior, creating a perfect contrast in every bite.
With just 1 hour of prep and 35 minutes of baking, these elegant pastries are surprisingly simple to make. The rich, creamy custard infused with vanilla adds a luxurious sweetness that’s balanced by the delicate choux pastry. Chilling for 3 hours ensures the filling sets beautifully, making each puff a masterpiece of texture and flavor.
These cream puffs are not just a dessert—they’re a showstopping indulgence perfect for any occasion. Each bite offers a harmony of buttery, sweet, and smooth notes that melt in your mouth. Whether you’re hosting a gathering or treating yourself, these puffs are sure to impress. With 20 servings, there’s plenty to share (or savor all to yourself).
The golden, crisp shells and creamy filling make every moment spent in the kitchen worth it. Dive into this classic French dessert and experience the joy of homemade perfection.
Ingredients for Homemade Cream Puffs
- Pastry Cream:
- 1 cup (236 ml) whole milk
- 1 cup (236 ml) heavy cream
- ⅓ cup (67 g) + 3 Tablespoons granulated sugar, divided
- 1 vanilla bean (split in half lengthwise, or substitute with 1 teaspoon vanilla extract)
- ¼ teaspoon salt
- 5 large egg yolks (room temperature)
- 3 Tablespoons cornstarch
- 4 Tablespoons unsalted butter (softened and cut into 4 pieces)
- Choux Pastry:
- 1 cup (236 ml) water
- ½ cup (113 g) unsalted butter (cut into 8 pieces)
- ¼ teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs (room temperature)
- Powdered sugar (for dusting)
Step-by-Step Instructions
- Prepare the Pastry Cream:
- Combine milk, heavy cream, ⅓ cup sugar, vanilla bean, and salt in a medium saucepan. Heat over medium, stirring frequently, until sugar dissolves and mixture simmers. Remove from heat and let cool for 10 minutes, stirring occasionally.
- In a separate bowl, whisk egg yolks and 3 Tablespoons sugar vigorously for 15 seconds. Sprinkle in cornstarch and whisk until combined and slightly thickened.
- Slowly drizzle ⅓ cup of the warm cream mixture into the egg mixture, whisking constantly. Gradually add the remaining cream, whisking until fully combined.
- Pour the mixture back into the saucepan and cook over medium heat, whisking frequently, until thickened. Remove from heat and strain through a fine mesh strainer into a heatproof bowl (discard vanilla bean).
- Whisk in butter, one piece at a time, until fully combined. If using vanilla extract, add it now. Cover with plastic wrap pressed directly onto the surface and let cool at room temperature for 30 minutes, then refrigerate for 2-4 hours.
- Make the Choux Pastry:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine water, butter, and salt in a saucepan over medium heat. Bring to a rolling boil, then add flour and reduce heat to medium-low. Stir continuously until the mixture forms a ball pulling away from the sides of the pot.
- Remove from heat and let cool slightly. Add eggs one at a time, stirring well after each addition, until the mixture is smooth and velvety.
- Transfer the dough to a piping bag (or a Ziploc bag with a corner snipped) and pipe 2” wide by 1” tall mounds onto the prepared baking sheet, spacing them 1½ inches apart. Smooth any peaks with damp fingers.
- Bake for 30 minutes or until puffs are dry and light golden brown. Remove from oven, pierce the lower center of each puff with a knife, and return to the oven (turned off) with the door cracked for 10 minutes. Let cool completely.
- Assemble the Cream Puffs:
- Fill a piping bag fitted with a small tip (e.g., Wilton 5) with the chilled pastry cream. Insert the tip into each puff and fill until cream begins to come out of the hole.
- Lightly dust the puffs with powdered sugar just before serving. Store in an airtight container in the refrigerator for 2-3 days or freeze for longer storage.
Perfect Pairings: Sauce and Topping Ideas
While powdered sugar is a classic finish, consider drizzling your cream puffs with chocolate ganache or caramel sauce for an extra indulgent treat. For a fruity twist, top with fresh berries or a dollop of raspberry coulis. If you’re feeling adventurous, sprinkle with crushed pistachios or a pinch of sea salt for added texture and flavor.
Serve with Style: Presentation Tips
Arrange your cream puffs on a tiered dessert stand for a stunning centerpiece at parties. Pair them with a cup of espresso or tea for a delightful afternoon treat. For a festive touch, dust with edible glitter or serve alongside a scoop of vanilla ice cream for a decadent dessert duo.
Keep It Fresh: Storage and Reheating Tips
Store filled cream puffs in an airtight container in the refrigerator for 2-3 days. To freeze, place unfilled puffs in a freezer-safe bag for up to several weeks. Thaw at room temperature before filling. For a crispier texture, briefly reheat unfilled puffs in a 350°F (175°C) oven for 5 minutes before serving.
Time-Saving Hacks for Busy Bakers
Prepare the pastry cream a day ahead to save time. Use a stand mixer to whisk the egg yolks and sugar for the pastry cream, and consider piping the choux pastry directly onto the baking sheet without shaping peaks for a quicker process. If you’re short on time, skip the vanilla bean and use 1 teaspoon of vanilla extract instead.
Essential Equipment for Cream Puff Success
Invest in a piping bag with a small tip (like a Wilton 5) for filling the puffs neatly. A fine mesh strainer is crucial for smooth pastry cream, and a heavy-bottomed saucepan ensures even heating. For perfectly shaped puffs, use a parchment-lined baking sheet and a damp finger to smooth out any peaks.
Homemade Cream Puffs
Ingredients
PASTRY CREAM
- 1 cup whole milk
- 1 cup heavy cream
- ⅓ cup granulated sugar + 3 Tablespoons
- 1 vanilla bean split in half lengthwise
- ¼ teaspoon salt
- 5 large egg yolks room temp
- 3 Tablespoons cornstarch
- 4 Tablespoons unsalted butter softened and cut into 4 pieces
CHOUX PASTRY
- 1 cup water
- ½ cup unsalted butter cut into 8 pieces
- ¼ teaspoon salt
- 1 cup all purpose flour
- 4 large eggs room temperature
- Powdered sugar for dusting cream puffs
Instructions
- PASTRY CREAM (see note)Combine cream, milk, ⅓ cup (67g) sugar, vanilla bean, and salt in a medium-sized heavy bottomed saucepan. Place on stovetop over medium heat. Stir frequently until sugar is dissolved and mixture comes to a simmer. Remove from heat and allow to cool for 10 minutes (stir occasionally).
- Meanwhile, in a separate large bowl, whisk together egg yolks and 3 Tablespoons of sugar. Whisk vigorously for about 15 seconds, until sugar is beginning to dissolve.
- Sprinkle cornstarch over egg/sugar mixture and whisk until combined and slightly thickened.
- Once your cream mixture has cooled, slowly drizzle about ⅓ cup of the cream mixture into the egg mixture while whisking constantly (this will temper your eggs and gradually adding the heated cream will prevent them from cooking!). Slowly, while still whisking, drizzle in the remainder of your cream mixture until the cream and egg mixture are completely combined.
- Pour mixture back into saucepan and return to stovetop over medium heat. Whisk frequently until thickened.
- Remove from heat and pour mixture through a fine mesh strainer into a heatproof bowl (vanilla bean should be caught by the strainer and should be discarded now).
- Whisk in butter, one piece at a time until completely combined. If you didn’t use a vanilla bean, stir in the vanilla extract at this point, too.
- Place plastic wrap directly in contact with the surface of the pastry cream to keep a skin from forming. Allow to cool at room temperature for about 30 minutes or until near room temperature, then transfer to the refrigerator to chill for at least 2-4 hours. Meanwhile, prepare your choux pastry.
- CHOUX PASTRYPreheat oven to 400F (200C) and line a large baking sheet or two smaller baking sheets² with parchment paper. Set aside.
- Combine water, butter, and salt in a medium-sized heavy-bottomed saucepan over medium heat and bring to a rolling boil.
- Once mixture is boiling, add flour and turn down heat to medium/low. Stir continuously with a spatula until moisture is absorbed and mixture forms a ball that pulls away from the sides of the pot.
- Remove from heat and stir for several minutes to cool down the mixture. Add eggs, one at a time, stirring very well after each addition until mixture is smooth and velvety.
- Transfer mixture to a piping bag (or to a large Ziploc bag with one corner snipped) and pipe onto prepared baking sheets by mounds about 2” wide by 1” tall, spacing each mound at least 1 ½ inches apart. Lightly dampen your fingers with cold water and gently press down any peaks on the pastry mounds.
- Transfer to 400F (200C) oven and bake for 30 minutes or until cream puffs appear dry and light golden brown.
- Remove from oven and use a sharp knife to pierce the lower center of each cream puff, inserting knife about halfway into cream puff (be careful, cream puffs will be hot!)³. Replace each puff on baking sheet and return to oven. Turn off oven and let pastry sit in the oven with the oven door cracked for another 10 minutes.
- Once 10 minutes has passed, remove from oven and allow to cool completely on baking sheet.
- Allow to cool completely before piping with pastry cream.
- To fill with cream, place pastry cream in a piping bag fitted with a small tip (I used a Wilton 5). Insert piping tip into each cream puff and fill until pastry cream is beginning to come out the hole.
- Lightly dust the top of each cream puff with powdered sugar just before serving (the sugar will dissolve in the refrigerator if not served right away).
- Enjoy! Store cream puffs in an airtight container in the refrigerator for 2-3 days or freeze for several weeks.