Cream Puffs with Custard Filling: The Elegant French Pastry Anyone Can Master

There are some desserts that feel impossibly fancy. Cream puffs are one of them. Those golden, puffy pastries filled with silky vanilla custard, often finished with a delicate dusting of powdered sugar or a drizzle of chocolate—they look like they require years of pastry training and a kitchen full of fancy equipment.

But here’s the beautiful secret: cream puffs are actually quite simple to make. The dough, called pâte à choux (pronounced “paht ah SHOO”), is made with just a handful of basic ingredients and a few simple techniques. With a little practice, you can create pastries that rival anything from a French patisserie.

I still remember the first time I made cream puffs. I was intimidated, convinced I’d mess them up and end up with a pan of dense, flat hockey pucks. But I followed the recipe carefully, watched the dough come together, and when I pulled that baking sheet from the oven, I couldn’t believe my eyes. Perfect, golden, hollow puffs staring back at me.

The first bite of that crisp shell giving way to cool, creamy custard was pure magic. I felt like a real pastry chef. And you know what? You will too.

Today, I’m sharing everything you need to know to make perfect cream puffs with custard filling at home.

What Are Cream Puffs?

Cream puffs are made from pâte à choux, a cooked pastry dough that puffs up dramatically in the oven, creating a hollow interior perfect for filling. Unlike other pastries that use yeast or baking powder for leavening, choux pastry relies on steam. The high moisture content in the dough creates steam during baking, which pushes the pastry outward and creates that signature hollow center.

The result is a light, airy shell with a crisp exterior and a tender, eggy interior. Fill it with pastry cream (custard), whipped cream, or ice cream, and you have a dessert that’s elegant enough for a dinner party but simple enough for a weekend baking project.

In France, these are called “profiteroles” when filled with ice cream and topped with chocolate sauce. But whatever you call them, they’re absolutely irresistible.

Why You’ll Love These Cream Puffs

Elegant and impressive. These look like they came from a fancy French bakery. Your guests will be amazed.

Easier than you think. With a few simple techniques, anyone can master choux pastry.

Customizable. Fill them with vanilla custard, chocolate pastry cream, whipped cream, or ice cream. Top with powdered sugar, chocolate glaze, or caramel.

Make-ahead friendly. The shells can be made days ahead and stored. The filling can be made in advance. Assemble when ready.

Freezer-friendly. Unfilled shells freeze beautifully for months.

Perfect for any occasion. From elegant dinner parties to casual family desserts, cream puffs fit everywhere.

Impressive but approachable. They look like you spent hours, but they come together surprisingly quickly.

Better than bakery. Homemade cream puffs, fresh from your oven, are in a league of their own.

The Complete Ingredient Breakdown

For the Pâte à Choux (Cream Puff Shells):

1 cup water

Water creates the steam that puffs the pastry. Some recipes use half water, half milk for a richer result, but water alone works beautifully.

½ cup (1 stick) unsalted butter

Butter adds richness, flavor, and helps create that tender, crisp shell. Cut it into pieces so it melts evenly.

1 tablespoon granulated sugar

A tiny bit of sugar adds a hint of sweetness and helps with browning. Don’t skip it entirely.

¼ teaspoon salt

Essential for flavor. Balances the richness.

1 cup all-purpose flour

All-purpose flour gives the perfect structure. Measure accurately—too much flour will make the dough stiff; too little will make it too soft.

4 large eggs, room temperature

Eggs provide structure, richness, and help create that beautiful golden color. Room temperature eggs incorporate more easily and create a smoother dough.

For the Vanilla Custard Filling (Crème Pâtissière):

2 cups whole milk

Whole milk gives the richest, creamiest custard. Don’t use low-fat—it won’t be the same.

½ cup granulated sugar

Adds sweetness and helps thicken the custard.

4 large egg yolks

Egg yolks provide richness and help thicken the custard. Save the whites for another use.

¼ cup cornstarch

This is the thickener. Cornstarch creates a smooth, stable custard that holds its shape beautifully.

¼ teaspoon salt

Balances the sweetness.

2 teaspoons vanilla extract

Use real vanilla extract for the best flavor. You can also use a vanilla bean—split and scrape the seeds into the milk.

2 tablespoons unsalted butter

Adds richness and creates a silky, glossy finish.

For Topping:

Powdered sugar for dusting

Chocolate glaze (optional): ½ cup chocolate chips melted with 2 tablespoons heavy cream

Step-by-Step Instructions: The Cream Puff Shells

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2: Cook the Dough Base

In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium heat until the butter is melted and the mixture comes to a rolling boil.

Remove from heat immediately and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together and forms a smooth ball. It will pull away from the sides of the pan.

Step 3: Dry the Dough

Return the pan to low heat and cook, stirring constantly, for 1-2 minutes. This dries out the dough slightly, which helps the pastries puff properly. You’ll see a thin film form on the bottom of the pan. This step is crucial—don’t skip it.

Step 4: Cool Slightly

Transfer the dough to a mixing bowl and let it cool for 5-10 minutes. It should be warm but not hot—you don’t want it to cook the eggs when you add them.

Step 5: Add the Eggs

Add the eggs one at a time, beating vigorously after each addition until the dough is smooth and glossy. The dough will look separated at first, but keep beating—it will come together.

After adding all the eggs, the dough should be smooth, shiny, and fall slowly from a spoon in a thick ribbon. It should hold its shape when piped.

Step 6: Pipe the Puffs

Transfer the dough to a piping bag fitted with a large round tip (or use a zip-top bag with a corner snipped off).

Pipe 1½-inch rounds onto the prepared baking sheet, spacing them about 2 inches apart. They’ll expand during baking.

If you have any points or peaks, wet your finger and gently smooth them down. This prevents burning.

Step 7: Bake

Bake at 425°F for 10 minutes, then reduce the temperature to 375°F (190°C) and bake for another 15-20 minutes, until the puffs are golden brown and feel light and hollow.

Important: Do not open the oven during the first 20 minutes of baking. The sudden temperature change can cause the puffs to collapse.

Step 8: Cool

Remove from the oven and poke a small hole in the side of each puff with a knife tip to release steam. This prevents sogginess.

Transfer to a wire rack to cool completely.

Step-by-Step Instructions: The Vanilla Custard Filling

Step 1: Heat the Milk

In a medium saucepan, heat the milk over medium heat until it’s hot and steaming, with small bubbles around the edges. Do not let it boil.

Step 2: Whisk the Egg Yolks

While the milk heats, in a separate bowl, whisk the egg yolks with the sugar until pale and thick, about 2-3 minutes.

Add the cornstarch and salt and whisk until smooth and well combined.

Step 3: Temper the Eggs

Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly. This tempers the eggs and prevents them from scrambling.

Pour the egg mixture back into the saucepan with the remaining milk, whisking constantly.

Step 4: Cook the Custard

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. This will take about 3-5 minutes. The custard should be thick and smooth.

Continue whisking for 1 minute after it boils to ensure the cornstarch is fully cooked.

Step 5: Add Butter and Vanilla

Remove from heat and stir in the butter and vanilla until smooth.

Step 6: Chill

Pour the custard into a shallow dish, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until completely cold, at least 2 hours or overnight.

Assembling the Cream Puffs

Step 1: Prepare the Filling

Whisk the chilled custard until smooth. Transfer to a piping bag fitted with a small tip.

Step 2: Fill the Puffs

Using the hole you poked earlier (or cutting the puffs in half), pipe the custard into each puff until it feels heavy and full.

Step 3: Finish

Dust with powdered sugar or drizzle with chocolate glaze.

Step 4: Serve

Serve immediately, or refrigerate until ready to serve. These are best enjoyed within a few hours of filling.

The Science Behind Perfect Choux Pastry

High moisture creates steam: The high water content in the dough creates steam during baking, which expands and pushes the pastry outward, creating that hollow interior.

Double hydration: The flour is hydrated twice—first with the boiling water and butter, then again with the eggs. This creates a dough that can hold plenty of steam.

Drying the dough: Cooking the dough after adding the flour removes excess moisture and partially gelatinizes the starch, which helps the puffs hold their shape.

Eggs add structure: The proteins in eggs coagulate during baking, providing structure that holds the puffs open as they cool.

Don’t open the oven: A sudden rush of cool air can cause the steam to condense and the puffs to collapse. Patience is key.

Troubleshooting Common Issues

My Puffs Didn’t Rise

Several possible causes:

· Oven wasn’t hot enough
· Dough wasn’t dried enough
· Eggs were added too quickly or not incorporated properly
· Opened the oven too soon

My Puffs Are Dense and Heavy

Not enough steam was created, or the dough was too wet. Next time, make sure the dough is properly dried and the eggs are at room temperature.

They Collapsed After Baking

The shells may be underbaked. They need to be fully crisp and dry before coming out of the oven. The poke hole also helps release steam.

My Custard Is Lumpy

The eggs scrambled. Next time, temper more slowly and whisk constantly. If it’s already lumpy, you can strain it through a fine-mesh sieve.

My Custard Didn’t Thicken

Not cooked long enough, or not enough cornstarch. Return to heat and cook, whisking constantly, until thickened.

The Puffs Are Soggy

They weren’t fully dried in the oven, or you filled them too far ahead. Poke holes immediately after baking to release steam, and fill close to serving time.

Delicious Variations

Once you’ve mastered the classic, try these variations.

Chocolate Cream Puffs

Add 2 tablespoons cocoa powder to the flour when making the choux pastry. For the filling, make chocolate pastry cream by adding 4 ounces melted chocolate to the custard.

Profiteroles

Fill with vanilla ice cream instead of custard and top with warm chocolate sauce. Classic and incredible.

Éclairs

Pipe the dough into long strips instead of rounds. Fill with custard and top with chocolate glaze.

Cream Puff Swans

A fancy presentation! Pipe a small round for the body and a thin “2” shape for the neck and head. Bake, fill, and assemble.

Coconut Cream Puffs

Add ½ cup toasted coconut to the custard. Top with more toasted coconut.

Lemon Cream Puffs

Add 2 tablespoons lemon zest and 2 tablespoons lemon juice to the custard. The bright citrus is wonderful.

Coffee Cream Puffs

Add 1 tablespoon instant espresso powder to the milk when making the custard. The coffee flavor is divine.

Mini Cream Puffs for Parties

Pipe small 1-inch puffs and fill with a variety of custards. Perfect for entertaining.

What to Serve With Cream Puffs

Coffee or espresso: The perfect pairing. The bitterness balances the sweetness.

Fresh berries: Raspberries or strawberries add brightness and color.

Chocolate sauce: Drizzle over the top for extra indulgence.

Caramel sauce: Another delicious option.

Whipped cream: Because you can never have too much cream.

On their own: These beauties need nothing—they’re perfect solo.

Storage and Make-Ahead Tips

Unfilled shells: Store in an airtight container at room temperature for up to 3 days. Recrisp in a 300°F oven for 5 minutes before filling.

Filled puffs: Best enjoyed within a few hours of filling. The shells will soften over time.

Custard: Store in an airtight container in the refrigerator for up to 3 days. Whisk before using.

Freezer (unfilled shells): Freeze in a single layer in a freezer bag for up to 3 months. Thaw at room temperature and recrisp in the oven.

Freezer (custard): Custard does not freeze well—the texture becomes grainy upon thawing.

Make-ahead for parties: Bake shells up to 3 days ahead and store at room temperature. Make custard up to 2 days ahead. Fill just before serving.

Why Choux Pastry Is a Baker’s Best Friend

Once you master choux pastry, a whole world of French pastries opens up to you. The same dough that makes cream puffs also makes éclairs, profiteroles, gougères (savory cheese puffs), and even French crullers.

It’s one of the most versatile pastries in a baker’s repertoire, and once you understand the basic technique, you can create endless variations.

This recipe is your starting point. Master these cream puffs, and you’ll have the confidence to tackle any choux creation.

Why This Recipe Deserves a Place in Your Baking Repertoire

These Cream Puffs with Custard Filling represent everything I love about baking. They’re elegant and impressive but approachable with a little practice. They transform simple ingredients into something extraordinary. They’re perfect for any occasion, from casual family desserts to elegant dinner parties.

I’ve made these cream puffs for holiday gatherings where they were the first thing to disappear. I’ve made them for birthday celebrations and for no reason at all except that I wanted something special. Every single time, they’re a hit.

There’s something magical about pulling a tray of perfectly puffed, golden shells from the oven. That moment of pride when you realize you made something that looks like it came from a French patisserie. And that first bite—crisp shell, cool creamy filling—is pure bliss.

This recipe has become a staple in my baking repertoire for good reason. It’s reliable, versatile, and always impressive.

And now it can be that for you too.

So make that choux pastry. Pipe those puffs. Whisk that custard. And get ready to experience the magic of homemade cream puffs.

You’re about to feel like a real pastry chef.

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Have you made these Cream Puffs? What variations did you try? I’d love to hear about your experience in the comments below!

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