Classic Cream Puffs

Choux Pastry Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Eggs. A main component of choux dough, eggs give the cream puffs a beautiful yellow color.
• Flour. I recommend using an all-purpose flour for this recipe.
• Dairy. I’m using full-fat (whole) milk and unsalted butter for my pate choux.

See the recipe card for full information on ingredients and quantities.

Pastry Cream Ingredients

• Egg yolks. Egg yolks provide a silky custard-like pasty cream. Be sure to save the egg whites for use in an omelette or for another sweet treat, like pignoli cookies.
• Milk. As with the choux dough, I recommend using full fat (whole) milk for the pastry cream.
• Cornstarch. This is used to help thicken the pastry cream.
• Vanilla. I love the flavor vanilla extract adds to the cream puff filling, but you can use other flavoring agents too, such as Fiore di Sicilia, amaretto, Frangelico, etc.

See the recipe card for full information on ingredients and quantities.

How to make the dough (choux pastry)

Each number corresponds to the numbered written steps below.

1. Preheat the oven to 425°F and set the rack on the middle level. Line 2 baking sheets with parchment paper or silpats. In a large saucepan over medium heat, combine the butter, sugar, water, and milk and bring the mixture to a boil. Once boiling, add the flour and use a spatula to stir well.

2. Continue stirring until the mixture forms a ball, about 2 minutes.
3. Remove the pan from the heat and move the dough around with the spatula to cool it down. Wait at least 5 minutes then add the beaten eggs, one at a time and mix well until incorporated.

4. Repeat the process with the remaining eggs, one at a time, then transfer the dough to a piping bag fitted with a round tip.
5. Pipe the choux dough onto the prepared baking sheets to create a 1-inch tall by 2-inch wide mound. Repeat the process until no dough remains taking care to separate the mounds by 2 inches. Dampen your finger and use it to flatten any points on top of the piped dough.

6. Transfer the baking sheets to the oven and bake for 10 minutes at 425°F, then lower the heat to 325°F and bake for an additional 17-20 minutes, or until golden. Remove the puffs from the oven and allow them to cool for 10 minutes before transferring to a wire rack to cool completely before filling.

Make the pastry cream and fill the cream puffs

Each number corresponds to the numbered written steps below.

1. Fill a large bowl with ice water and set aside. In a medium saucepan over low heat, warm the milk, cream, and vanilla. In a separate saucepot not on the stove, add the egg yolks, sugar, and cornstarch and whisk until combined.

2. Place the saucepot onto an unheated burner and begin whisking in the warm milk and cream mixture.
3. Turn the heat to medium and continue to whisk, slowly increasing the heat, while continuously whisking. The mixture will come to a boil and thicken. Once it thoroughly coats the back of a spoon, turn off the heat and add the butter.

4. Pour the pastry cream into a medium bowl and cover tightly with plastic wrap. Place the bowl into the large bowl of ice water to chill. Once the cream is cold, remove the bowl from the ice water and fill a pastry bag fitted with a round tip. Note: you can also fit it with a star tip if you plan to cut the cream puffs open and have the cream showing.
5. If you plan to slice the cream puffs, do so now with a small knife. Slicing allows for more filling inside each puff.

6. Pipe the cream onto the bottom of the sliced puff and cover with the top to create a sandwich, or insert the piping tip into an uncut puff and pipe the cream until filled. Dust with powdered sugar and enjoy!

More desserts you’ll love

If you love cream puffs, give these other awesome treats a try!

• Struffoli
• Carrot cake
• Zeppole
• Cannoli
• Tiramisu