Custard-Filled Cream Puffs

There’s something magical about cream puffs—golden, crisp choux shells that crack open to reveal airy centers brimming with silky, vanilla-kissed custard. Though they look like a fancy bakery treat, they’re surprisingly easy to make at home. No special tools are needed—just a saucepan and a bowl.

This French classic, often called profiteroles when filled, is light yet indulgent—perfect for afternoon tea or a dinner-party finale. Even better, you only need six ingredients for the shells and five for the custard.

Custard-Filled Cream Puffs

Makes 16–18 puffs

Ingredients

Choux Pastry Shells

• Water – ½ cup (120ml)
• Whole milk – ½ cup (120ml)
• Unsalted butter, cubed – ½ cup (115g / 1 stick)
• Granulated sugar – 1 tbsp
• Salt – ¼ tsp
• All-purpose flour – 1 cup (125g)
• Eggs, room temperature – 4 large

Vanilla Custard (Crème Pâtissière)

• Whole milk – 2 cups (480ml)
• Granulated sugar – ½ cup (100g)
• Egg yolks – 4
• Cornstarch – ¼ cup (30g)
• Pure vanilla extract – 1 tsp
• Salt – pinch

Pro Tips

• Use room-temperature eggs for smooth choux dough.
• Avoid opening the oven mid-bake—shells may collapse.
• Poke a small hole in each puff after baking to release steam and maintain crispness.

Instructions

1. Make the Choux Pastry

1. Preheat oven to 425°F (220°C) and line two baking sheets with parchment.
2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.
3. Remove from heat, add flour all at once, and stir until a smooth dough forms (~1 min).
4. Return to low heat, cook 2–3 minutes until dough leaves a film on the pan. Cool 5 minutes.
5. Beat in eggs one at a time until dough is glossy and pipeable.

2. Pipe & Bake

1. Drop 2-tbsp mounds onto sheets (or pipe for neat rounds).
2. Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake 20–25 minutes until golden and firm.
3. Turn off oven, crack door, and let puffs dry 10 minutes.
4. Poke each puff with a toothpick to release steam; cool completely.

3. Make the Vanilla Custard

1. Heat milk until steaming (not boiling).
2. In a bowl, whisk yolks, sugar, cornstarch, and salt until pale.
3. Slowly whisk hot milk into yolk mixture.
4. Return to saucepan, cook over medium heat until thick and bubbling (~2–3 mins).
5. Remove from heat, stir in vanilla. Cover with plastic wrap directly on surface and chill at least 1 hour.

4. Fill & Serve

1. Slice puffs in half. Spoon or pipe custard into bottoms.
2. Replace tops. Dust with powdered sugar or drizzle with chocolate sauce.