These cream puffs are light as air and crisp choux puffs filled to the brim with a heavenly combination of pastry cream and whipped cream might just be the best thing ever.
What You’ll Need for This Recipe
Vanilla: I LOVE using a vanilla bean for these cream puffs but you can definitely use a tablespoon of vanilla extract instead.
Milk: I like whole milk for making the pastry cream in cream puffs but you can use a reduced fat milk instead.
How to Make Cream Puffs
1. Split your vanilla bean lengthwise and use a knife to scrape the seeds out. Add the milk and vanilla bean seeds to a pot and place over medium-high heat whisking occasionally until it just starts to boil. Remove from heat and set aside to cool and infuse
2. Whisk the sugar, corn starch, and salt together in a large bowl. Add the egg yolks and whisk until a light lemon color. Pour about 1/2 cup of the warm milk into the bowl while whisking then whisk in the remaining milk. Strain the mixture back into the pot and whisk over medium-high heat until thickened and bubbling then immediately remove from heat.
3. Stir in a tablespoon of cold butter then transfer to a bowl, cover surface with plastic and chill.
4. To make the choux pastry start by preheating the oven to 425F. Add water, sugar, salt and butter to a medium pot. Place over medium-high heat and bring to a rolling boil.
5. Remove from heat, dump in the flour and sir hard with a wooden spoon for about 30 seconds. Return the pot to medium heat and keep stirring for an additional 30-60 seconds. You’ll see the dough start forming a ball and not sticking to the pot.
6. Transfer the dough you the bowl of your stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Run the mixer on low and let the dough cool just a bit then add the eggs one at a time. If the mixture isn’t silky, clinging to the paddle and gently falling off then add the 4th egg.
7. Transfer the dough to a piping bag fitted with a large round tip and pipe 1.5-2 inch dots about an inch high onto a parchment lined backing sheet. Wet your finger and pat the tops down then brush with an egg wash.
Bake at 425F for about 20-25 minutes or until puffed and golden brown. Pierce each puff with a skewer then bake another 3-4 minutes, this will let the steam inside escape and allow them to become crispy. You can crack the oven open and let them hang out after baking to further dry them out if desired.
8. Whip the cream and sugar to make the whipped cream then remove the chilled pastry cream from the fridge and whisk to break up and smooth. Whisk about 1/2 cup of the whipped cream into the pastry cream then add the rest and fold in until combined.
Cut the cooled puffs across and pipe cream into the void. Place cap on, dust lightly with powdered sugar and enjoy your cream puffs!
Pro Tips For This Recipe
Pro Tips For This Recipe- In a rush? Fill these with whipped cream and enjoy!
- Wet your finger and pat the tops of the puffs down after piping them to round them out, those spikes will burn in the oven.
- If you haven’t made pastry cream before then you should check out my full how to make pastry cream tutorial!
- Using the corn starch is a bit of a cheat, you can reduce or omit it if you’re feeling the brave traditionalist.
- You can fold melted and cooled chocolate into this or add a fruit reduction instead of the vanilla; so many options!
- This custard can be made up to 2 days in advance. Refrigerate until 1 hour before using. I almost always fold in whipped cream to lighten the filling up, this is now called Diplomat Cream.
Frequently Asked Questions
How do you keep cream puff shells crispy?
Pierce them with a knife or skewer a few times right out of the oven to release the steam, then return to bake for a few minutes. I like to leave mine in the oven with the door cracked open after baking to dry them out completely.
Can you freeze these?
Yes!! They are delicious frozen. Freeze the shells unfilled or freeze your fully assembled cream puffs. If you freeze the whole thing just serve as a frozen treat.
How long do they keep for?
I love cream puffs best just after they’ve been assembled but they keep for 2 days in the fridge or two months in the freezer.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this cream puff recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Cream Puffs
Equipment
- Baking Sheet
- Medium pot
Ingredients
For the Filling:
- 2 cups whole milk 480mL
- 1 vanilla bean OR 1 tbsp extract or paste
- 6 egg yolks
- 2/3 cup sugar 133g
- 1/4 cup corn starch 30g
- 1 tbs butter unsalted, cold
For the Pastry:
- 1 cup water 240mL
- 1/2 cup butter unsalted, 113g
- 1/2 tsp salt
- 1 1/2 tbsp sugar
- 1 cup all-purpose flour 120g
- 3 eggs extra, if needed
For the Egg Wash:
- 1 egg
- 2 tsp water or cream
For the Whipped Cream:
- 1 cup heavy cream 240mL
- 2 tbsp confectioner's sugar
Instructions
For the Filling:
- Cut a vanilla bean down the middle then use the knife to scrape the seeds out.
- Add the milk and vanilla seeds to a medium pot and place on medium-high heat whisking occasionally. Bring to a boil and immediately turn off the heat and set aside. In a bowl, whisk the sugar, salt and corn starch together then add the egg yolks and whisk until lighter in color and smooth. Whisk in 1/2 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
- Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.
- Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 2 days in advance.
For the Pastry:
- Preheat the oven to 425 degrees. Line a sheet pan with parchment paper.
- In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
- Add all the flour at once and stir hard with a wooden spoon until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring for about 60 seconds.
- Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
- Transfer dough to a pastry bag fitted with a large round tip and pipe dollops roughly 1.5-2 Inches in diameter and an inch high. Lightly wet a finger and tap down the spike on top.
- Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each with the egg wash.
- Bake for about 20 minutes at 425F. Try not to open the oven door during the bake. Poke holes in the puffs and return to oven to bake an extra 2-3 minutes. Let cool on the baking sheet. You can leave the puffs in the oven with the door cracked open after baking if you'd like them to really dry out.
For the Assembly:
- Whip the cold cream and sugar to make whipped cream then remove the custard from the fridge and whisk it to break it up and smooth the texture out. Whip about 1/2 cup of the whipped cream Into the custard then fold in the rest.
- Cut the puffs either in half or 2/3 the way up with a serrated knife. You can scoop out some of the softer strands inside but that's optional.
- Transfer the filling to a pipping bag fitted with a star tip and pipe custard into each pastry then place the cap on, lightly dust with powdered sugar and enjoy.
Video
Notes
- In a rush? Fill these with whipped cream and enjoy!
- Wet your finger and pat the tops of the puffs down after piping them to round them out, those spikes will burn in the oven.
- If you haven't made pastry cream before then you should check out my full how to blog post with video tutorial!
- Using the corn starch is a bit of a cheat, you can reduce or omit it if you’re feeling the brave traditionalist.
- You can fold melted and cooled chocolate into this or add a fruit reduction instead of the vanilla; so many options!
- This custard can be made up to 2 days in advance. Refrigerate until 1 hour before using. I almost always fold in whipped cream to lighten the filling up, this is now called Diplomat Cream.
Nutrition
