There’s something truly magical about a perfect cream puff. A crisp, golden shell that gives way to a hollow, airy interior, all filled to bursting with cool, creamy vanilla custard. While they look like they came from a patisserie, the techniques are simple and reliable.
This guide will walk you through each component—the versatile choux pastry (pâte à choux) and the luxurious crème pâtissière—so you can confidently create these timeless French treats at home.
The Science of the Puff & A Stable Filling
The rise of a cream puff is a feat of physics and chemistry. The dough, pâte à choux, is cooked twice: first on the stovetop to gelatinize the flour, then in the oven where its high water content turns to steam, puffing the pastry and creating its signature hollow center.
The eggs provide structure, setting around the steam pockets. For the filling, pastry cream (crème pâtissière) must be thick enough to hold its shape without being gummy. Cornstarch is the key stabilizer here, thickening the milk and egg mixture to a lush, sliceable consistency when chilled.
A final whisk of butter into the hot pastry cream gives it an unparalleled silky texture and rich flavor that’s far superior to simple whipped cream.
Ingredients
For the Choux Pastry (Pâte à Choux):
- 1 cup (240ml) water
- ½ cup (1 stick / 113g) unsalted butter
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 1 cup (125g) all-purpose flour, sifted
- 4 large eggs, room temperature
For the Vanilla Pastry Cream:
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons (28g) unsalted butter, cubed
- 1 tablespoon vanilla extract or 1 vanilla bean, seeds scraped
For Finishing: Confectioners’ sugar for dusting.
Instructions
1. Make the Pastry Cream & Chill: In a medium saucepan, heat milk until just simmering. In a separate bowl, whisk sugar, cornstarch, and salt. Whisk in egg yolks until thick and pale. Slowly pour the hot milk into the egg mixture while whisking constantly.
Return everything to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and large bubbles break the surface. Boil for 1 full minute to cook out the starch taste. Remove from heat and whisk in butter and vanilla until smooth. Press plastic wrap directly on the surface and chill until completely cold and set, at least 4 hours.
2. Bake the Choux Pastry Shells: Preheat oven to 425°F (220°C). Line two baking sheets with parchment. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil. Remove from heat and immediately add all the sifted flour at once. Stir vigorously with a wooden spoon until a smooth dough forms. Return to low heat and cook, stirring, for 1-2 minutes to dry the dough.
Transfer to a bowl. Cool for 5 minutes. Using a mixer or by hand, add eggs one at a time, beating fully after each until dough is smooth and glossy. Pipe or spoon 1.5-inch mounds onto sheets. Bake 15 minutes at 425°F, then reduce heat to 375°F (190°C) and bake 20-25 minutes more until deeply golden and hollow-sounding. Pierce each with a skewer to release steam. Cool completely on a wire rack.
3. Fill the Cream Puffs: Once shells and pastry cream are completely cool, transfer the chilled pastry cream to a piping bag fitted with a small round tip (like a Bismarck tip). Poke a hole in the bottom of each puff with the tip. Gently squeeze the bag to fill the puff until it feels heavy. Alternatively, slice the tops off, spoon in the cream, and replace the tops.
4. Dust & Serve: Just before serving, dust the filled cream puffs generously with confectioners’ sugar using a fine-mesh sieve.
5. Storage Note: Filled cream puffs are best eaten the same day. Unfilled shells can be frozen in an airtight container for up to a month. Fill after thawing.
Pro-Tips for Puff Perfection
- Cook the Dough Thoroughly: Drying the dough on the stove after adding the flour is crucial. It evaporates excess water, allowing the dough to absorb more egg and rise properly.
- Egg Temperature Matters: Use room temperature eggs to help them incorporate smoothly into the warm dough.
- Don’t Open the Oven: Resist the urge to open the oven during the first 25 minutes of baking. A rush of cold air can cause the puffs to collapse.
- Pierce for Steam: Creating a vent after baking lets steam escape, ensuring a crisp shell that won’t become soggy.
- Chill Cream Completely: The pastry cream must be fully cold and thick before piping, or it will be too runny.
- Fill Just Before Serving: To maintain the shell’s crispness, fill the puffs no more than a few hours before serving.
These Classic Cream Puffs are a testament to the elegant simplicity of French baking.
