Classic Cream Puffs are one of the most elegant and impressive desserts you can make at home, yet they’re surprisingly simple once you understand the technique. These golden, airy pastries are made from choux pastry, a unique dough that puffs up dramatically in the oven to create hollow shells perfect for filling with rich, smooth pastry cream. Each cream puff is a delightful contrast of textures – the crisp, light exterior gives way to a soft interior filled with luxurious vanilla-scented cream. Originally created in France, these pastries have become a beloved treat worldwide, gracing the tables of fancy bakeries and home kitchens alike. The magic happens when steam from the high water content in the dough creates the hollow centers that make cream puffs so special.
This recipe makes 12 generous cream puffs, perfect for serving at dinner parties, special occasions, or whenever you want to treat yourself and others to something truly delicious.
Understanding Choux Pastry
The secret to perfect cream puffs lies in mastering choux pastry, a cooked dough that’s unlike any other. When you cook flour with water and butter on the stovetop before adding eggs, you create a dough with incredible rising power. The high moisture content turns to steam in the hot oven, causing the pastries to puff up and create natural pockets perfect for filling. Don’t worry if it seems intimidating at first – once you understand the process, you’ll find it’s quite straightforward and very rewarding.
Ingredients for the Cream Puffs
- 1 cup water
- ½ cup unsalted butter
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 egg beaten with 1 tablespoon water for egg wash
Ingredients for Vanilla Pastry Cream
- 2 cups whole milk
- 6 large egg yolks
- ½ cup sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 3 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Making the Pastry Cream First
Start by making the pastry cream since it needs time to chill completely. In a medium saucepan, heat the milk over medium heat until it just begins to steam and small bubbles form around the edges.
While the milk heats, whisk the egg yolks in a separate bowl until smooth. Add the sugar, cornstarch, and salt to the yolks, whisking until the mixture is pale and thick. This is your base for the pastry cream.
Once the milk is hot, you need to temper the egg mixture to prevent scrambling. Pour about half of the hot milk into the egg mixture while whisking constantly. Then pour this mixture back into the saucepan with the remaining milk, whisking continuously.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Let it boil for 1 minute while continuing to whisk. Remove from heat and immediately stir in the butter and vanilla extract until smooth.
Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming, and refrigerate for at least 2 hours or until completely chilled.
Creating the Choux Pastry
Preheat your oven to 400 degrees and line a baking sheet with parchment paper. In a medium saucepan, combine the water, butter, sugar, and salt. Bring this mixture to a rolling boil over medium-high heat, making sure the butter is completely melted.
Remove the pan from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. This should take about 1 minute of stirring.
Return the pan to medium heat and continue stirring for another 1 to 2 minutes to cook out some of the moisture from the dough. The bottom of the pan should have a thin film when you’re done.
Transfer the hot dough to a mixing bowl and let it cool for about 5 minutes. Add the eggs one at a time, beating well after each addition. The dough will look broken at first, but keep beating until it comes together into a smooth, glossy paste that falls in ribbons when lifted with the spoon.
Shaping and Baking
Using a large spoon or pastry bag, drop the dough onto your prepared baking sheet in 12 mounds, each about 2 inches apart. Make sure they’re roughly the same size so they bake evenly. Brush the tops lightly with the egg wash to help them brown beautifully.
Bake for 20 minutes at 400 degrees, then reduce the temperature to 350 degrees and continue baking for 15 to 20 minutes more, until the puffs are golden brown and sound hollow when tapped. Don’t open the oven door during the first 20 minutes, as this can cause them to collapse.
Once baked, turn off the oven and prop the door open slightly. Let the cream puffs cool in the oven for 10 minutes to help set their structure and prevent collapsing.
Assembly and Serving
When the cream puffs are completely cool, use a sharp knife to cut each one in half horizontally, or make a small hole in the bottom and pipe in the filling. If cutting in half, remove any wet dough from the inside to make room for the cream.
Fill each puff generously with the chilled pastry cream using a spoon or pastry bag. If you cut them in half, simply replace the top. For a more elegant presentation, dust the finished cream puffs with powdered sugar just before serving.
Storage and Tips for Success
Cream puffs are best served the same day they’re assembled, as the pastry can become soggy if left too long. However, you can bake the unfilled shells up to 2 days ahead and store them in an airtight container, then fill them just before serving.
The pastry cream can be made up to 3 days in advance and kept refrigerated. If it becomes too thick, whisk in a tablespoon of milk to loosen it before filling the puffs.
For best results, make sure your oven temperature is accurate, as too low heat won’t create enough steam for proper puffing, while too high heat will brown the outside before the inside is cooked through.
