Prep Time: 45 minutes | Cook Time: 35 minutes | Total Time: 2 hours (including cooling/filling)
Skill Level: Intermediate
Recipe Last Updated: March 28, 2024
Yield: 18-20 medium cream puffs
Light as air and irresistibly elegant, the classic cream puff is a testament to the magic of pastry. A crisp, golden shell of choux pastry (pâte à choux) gives way to a cloud of sweet, vanilla-kissed pastry cream. While they look impressive, this recipe breaks down the process into manageable steps, guiding you to create a stunning dessert that will delight any crowd. The key is understanding the choux—a versatile dough that puffs dramatically in the oven to create a hollow center, just waiting to be filled.
Ingredients
For the Choux Pastry:
1 cup (240ml) water
½ cup (115g) unsalted butter, cut into pieces
1 tablespoon granulated sugar
¼ teaspoon fine sea salt
1 cup (125g) all-purpose flour, sifted
4 large eggs, at room temperature
For the Vanilla Pastry Cream (Crème Pâtissière):
2 cups (480ml) whole milk
½ cup (100g) granulated sugar, divided
1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
¼ cup (30g) cornstarch
4 large egg yolks
2 tablespoons (30g) unsalted butter, cold
For the Glaze (Optional):
1 cup (120g) powdered sugar, sifted
2-3 tablespoons whole milk or cream
½ teaspoon pure vanilla extract
Instructions
Part 1: Make the Pastry Cream
(Can be made 1-2 days ahead)
Infuse the Milk: In a medium saucepan, combine the milk, half of the sugar, and the vanilla bean seeds and pod (if using extract, add it later). Heat over medium until it just begins to simmer. Remove from heat, cover, and let steep for 15 minutes.
Temper the Eggs: In a medium bowl, whisk the egg yolks with the remaining sugar until pale. Whisk in the cornstarch until perfectly smooth and no lumps remain.
Cook the Cream: Remove the vanilla bean pod from the milk. Slowly pour about one-third of the hot milk into the egg yolk mixture, whisking constantly to prevent curdling. Pour this tempered mixture back into the saucepan with the remaining milk.
Thicken: Cook over medium heat, whisking vigorously and constantly, until the mixture thickens dramatically and large bubbles break the surface for about 1 minute. This ensures the cornstarch is fully cooked.
Finish: Remove from heat. Whisk in the cold butter (and vanilla extract, if using) until smooth and glossy.
Chill: Immediately press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate until completely cold and set, at least 2 hours (or overnight).
Part 2: Make the Choux Pastry Shells
Preheat and Prepare: Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
Cook the Dough: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat. Reduce heat to low and immediately add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 1-2 minutes. This cooks the flour.
Cool Slightly: Transfer the hot dough to the bowl of a stand mixer. Let it cool for 5 minutes, stirring occasionally to release steam. It should be warm, not hot.
Add the Eggs: With the paddle attachment, mix on medium-low for 1 minute. Add the eggs one at a time, mixing on medium speed until each egg is fully incorporated before adding the next. The dough will appear to separate, then come together. After the final egg, mix for another 30-60 seconds until the dough is smooth, glossy, and holds a “V” shape when the paddle is lifted.
Pipe: Transfer the dough to a large piping bag fitted with a ½-inch (1.25cm) round tip. Pipe 1.5-inch mounds onto the prepared sheets, spacing them 2 inches apart. Dip a finger in water and gently smooth any peaks.
Bake: Bake at 425°F (220°C) for 15 minutes, then without opening the oven, reduce the temperature to 350°F (175°C). Continue baking for 15-20 more minutes, until puffed, deeply golden brown, and firm to the touch.
Dry Out: Turn off the oven. Using the tip of a knife, poke a small hole in the side of each puff to release steam. Prop the oven door open with a wooden spoon and let the shells dry out inside for 20-30 minutes. Transfer to a wire rack to cool completely.
Part 3: Assemble the Cream Puffs
Whip the Cream: Transfer the chilled pastry cream to a large bowl. Whisk vigorously for a moment to loosen it, or use a hand mixer on low for 15 seconds to make it smooth and pipeable.
Fill: Using a small knife or a piping tip, make a small hole in the bottom or side of each cooled puff. Fit a piping bag with a small round or bismarck tip, fill with pastry cream, and pipe into each shell until it feels just heavy.
Glaze (Optional): Whisk the powdered sugar, vanilla, and 2 tablespoons of milk until smooth. Add more milk a teaspoon at a time until you reach a thick but pourable consistency. Dip the top of each filled cream puff into the glaze, letting the excess drip off.
Notes & Chef’s Tips
Eggs are Key: Room-temperature eggs incorporate best. The number may vary slightly based on humidity and flour—you want a shiny, pipeable dough that holds its shape.
Don’t Open the Oven! The initial high heat creates a powerful steam burst for the “puff.” Opening the door early can cause them to collapse.
Make-Ahead: Shells can be baked, cooled, and frozen in an airtight bag for up to 1 month. Re-crisp in a 300°F (150°C) oven for 5-8 minutes. Pastry cream keeps for 3 days in the fridge.
Variations: Fill with sweetened whipped cream for a lighter “choux à la crème,” or fill with chocolate pastry cream or coffee-flavored cream.
Serving: Cream puffs are best enjoyed the day they are filled. Store leftovers (covered lightly) in the refrigerator for up to 24 hours.
Nutrition Information
(Per 1 cream puff, based on 20 servings, including optional glaze)
Calories: 160 kcal
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 85mg
Sodium: 55mg
Total Carbohydrates: 17g
Dietary Fiber: 0g
Sugars: 11g
Protein: 3g
Nutritional information is an estimate calculated using a third-party online tool and may vary based on specific ingredients and brands used. For precise dietary needs, please calculate with your exact ingredients.