(Makes 16–18 cream puffs)
For the Choux Pastry Shells:
- ½ cup (120ml) water
- ½ cup (120ml) whole milk
- ½ cup (1 stick / 115g) unsalted butter, cubed
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 cup (125g) all-purpose flour
- 4 large eggs, room temperature
For the Vanilla Custard (Crème Pâtissière):
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- 4 egg yolks
- ¼ cup (30g) cornstarch
- 1 tsp pure vanilla extract
- Pinch of salt
Pro Tips:
- Room-temperature eggs incorporate better into choux.
- Don’t open the oven while baking—shells will collapse!
- Poke a hole in each puff after baking to release steam (keeps them crisp).
Step-by-Step Instructions (Crisp Shells, Silky Custard, Foolproof)
1. Make the Choux Pastry
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.
- Remove from heat. Add all the flour at once. Stir vigorously until a smooth ball forms (~1 min).
- Return to low heat. Cook 2–3 minutes, stirring, to dry the dough (it should film the pan).
- Transfer to a bowl. Cool 5 minutes.
- Add eggs one at a time, beating well after each, until smooth, glossy, and pipeable.
2. Pipe & Bake
- Drop 2-tbsp mounds onto sheets (or use a piping bag for neat rounds).
- Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake 20–25 more minutes, until deep golden and firm.
- Turn off oven, crack door open, and let puffs dry 10 minutes (prevents sogginess).
- Poke each with a toothpick to release steam. Cool completely.
3. Make the Vanilla Custard
- Heat milk in a saucepan until steaming (not boiling).
- Whisk egg yolks, sugar, cornstarch, and salt in a bowl until pale.
- Slowly pour hot milk into yolks, whisking constantly.
- Return mixture to saucepan. Cook over medium heat, stirring, until thick and bubbly (~2–3 mins).
- Remove from heat. Stir in vanilla.
- Cover with plastic wrap directly on surface (prevents skin). Chill 1+ hour.
4. Fill & Serve
- Slice puffs in half. Spoon or pipe custard into bottoms.
- Replace tops. Dust with powdered sugar or drizzle with chocolate sauce.
Serving Suggestions
Classic: With espresso or strong coffee
Fresh twist: Top with macerated berries or raspberry coulis
Decadent: Drizzle with melted dark chocolate or caramel
Party-ready: Arrange on a tiered stand with mint leaves
Make-Ahead & Storage Tips
- Shells: Keep unfilled in airtight container up to 2 days, or freeze up to 1 month. Re-crisp in 300°F oven for 5 mins.
- Custard: Keeps in fridge up to 3 days.
- Filled puffs: Best eaten within 4–6 hours (shells soften over time).
Frequently Asked Questions
Q: Can I make them gluten-free?
A: Yes! Use a GF flour blend (like Cup4Cup) and add ½ tsp xanthan gum.
Q: No piping bag?
A: Use a spoon or zip-top bag with corner snipped off.
Q: Custard too thick?
A: Whisk in 1–2 tbsp warm milk to loosen.
Q: Shells collapsed?
A: Oven opened too soon, or underbaked. Ensure they’re deep golden and sound hollow when tapped.
The Bottom Line
Cream puffs may look fancy, but they’re a celebration of simple technique. The shells are just flour, butter, water, and eggs—transformed by heat into airy nests for velvet custard.
So boil that milk, whisk that custard, and pipe with confidence. Because the best desserts aren’t about perfection—they’re about lightness, sweetness, and the joy of sharing something beautiful.
“Good pastry doesn’t need a bakery—it just needs courage, cream, and someone to pass the plate to.”
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