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Cream Puffs
5 from 18 votes

Cream Puffs

Cream puffs combine light, airy pâte à choux pastry filled with rich vanilla pastry cream. The pâte à choux is cooked on the stovetop before incorporating eggs to produce puffy baked shells. Inside, the pastry cream thickens on heat and is cooled to a smooth, creamy texture flavored with vanilla and butter. Optional dusting with powdered sugar or a chocolate glaze adds extra sweetness and presentation appeal.

Prep Time
1 hr
Cook Time
25 mins
Total Time
1 hr 25 mins
Servings: 18 cream puffs
Calories: 206 kcal
Course: Dessert
Cuisine: French

Ingredients

For the Pastry Cream
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 4 egg yolk
  • 2 cups milk whole
  • 2 tablespoons butter unsalted
  • 2 teaspoons vanilla extract
For the Pate a Choux
  • 1 cup water
  • 6 tablespoons butter cut into ½-inch cubes, unsalted
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour sifted
  • 4 egg
For Sprinkling (Optional)
  • powdered sugar for dusting
Chocolate Glaze (Optional)
  • 4 ounces dark chocolate finely chopped
  • 4 tablespoons butter cut into cubes, unsalted
  • 1 tablespoon light corn syrup
  • Pinch salt

Instructions

    Cup of Yum
  1. Make the Pastry Cream: Fill a large bowl with ice water, then set a fine-mesh sieve over a medium bowl. Set both aside.
  2. In a 3 to 4-quart saucepan, whisk together the sugar, cornstarch and salt. Whisk in the egg yolks until thoroughly combined and all of the dry ingredients have been incorporated. Then, whisk in the milk to combine.
  3. Place the saucepan over medium heat, whisking constantly, until the pastry cream begins to noticeably thicken, about 4 to 8 minutes.
  4. When it reaches this point, look for large bubbles to break on the surface. Once they do, whisk constantly for 1 minute, then remove from the heat.
  5. Whisk in the butter and vanilla until melted and completely smooth.
  6. Strain the pastry cream through the fine-mesh sieve into the medium bowl. Immediately press a piece of plastic wrap against the surface of the pastry cream to prevent a skin from forming.
  7. Place the bowl of pastry cream into the ice bath to cool for 30 minutes. Transfer to the refrigerator and chill for at least 4 hours or overnight.
  8. Make the Pate a Choux (Choux Pastry): Preheat oven to 400 degrees F and adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper.
  9. Place the water, butter, sugar, and salt in a medium saucepan. Place over high heat and bring to a full rolling boil.
  10. Remove from the heat and add the flour all at once. Using a wooden spoon or stiff silicone spatula, stir until the flour is thoroughly mixed in and no lumps remain, pressing and smashing the dough against the sides of the pan.
  11. Return the pot to medium-high heat and cook, stirring frequently, until the dough comes together into one mass and there is a dry film on the bottom and sides of the pan. If you have an instant-read thermometer, it should register 175 degrees F.
  12. Transfer the dough to a mixing bowl and beat on medium speed for about 2 minutes to cool the dough down. It should register 145 degrees on an instant-read thermometer.
  13. Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Once all of the eggs have been added, scrape down the bottom and sides of the bowl and mix again to ensure everything is fully incorporated, an additional 5 to 10 seconds.
  14. Use immediately or keep at room temperature for up to 2 hours in a piping bag or with a piece of plastic wrap pressed against the surface.
  15. Bake the Puffs: Transfer the choux pastry to a piping bag fitted with a ¼-inch round piping tip (I recommend the Ateco #10). Hold the pastry bag at a 90-degree angle and apply downward pressure to pipe 2-inch wide puffs onto the parchment-lined baking sheets, ensuring that the puffs are 3 inches apart. Dip a finger in cold water and gently pat down any bumps or swirls sticking up on top.
  16. Bake, rotating the sheets halfway through, until the puffs are golden brown and feel like and hollow, about 22 to 27 minutes. Turn off the oven.
  17. Remove from the oven and while the puffs are still hot (you may need to use a paper towel to handle them), insert the tip of a paring knife into the bottom of each puff, turning gently to create a ¼-inch hole in the bottom.
  18. Return the puffs to the baking sheets and place in the turned-off oven. Prop the door open with a wooden spoon and allow the puffs to set in there for 30 minutes. Remove from the oven and cool completely before filling.
  19. Fill the Puffs: Place the chilled pastry cream in a pastry bag fitted with a ¼-inch round piping tip (again, Ateco #10 is perfect for this). Insert the tip of the bag into the hole you created on the bottom of the puff, and gently squeeze until filled (the puff will fill heavy and the cream will start to come back out of the hole on the bottom). Wipe off excess cream from the bottom and continue until all puffs are filled.
  20. Alternative Filling Method: You can also slice the puffs in half horizontally and pipe (I love a large closed star tip for this - Ateco #853) the pastry cream onto the bottom half, and then cover with the top half of the puff. This is a pretty presentation but a bit messier to eat!
  21. Dust the puffs with powdered sugar and serve immediately.
  22. Optional Chocolate Glaze (if using): Place the chopped chocolate, butter, corn syrup, and salt in a medium bowl. Microwave in 15-second increments, stirring after each, until completely melted and smooth. Working one at a time, hold each cream puff upside down and dip the top in the glaze, then return to the tray. Repeat with all of the puffs. Allow the glaze to set at room temperature, about 20 to 30 minutes. Serve immediately.

Notes

  • Pâte à choux can be prepared by hand or using a mixer; consistency is key for puffing well.
  • Pastry cream benefits from straining to achieve smoothness and prevent lumps.
  • Use piping tips #802 for filling and #823 for decorating with pastry cream.
  • Filled cream puffs should be eaten the same day or stored refrigerated up to 2 days.
  • Unfilled baked puffs keep airtight in the fridge for 2 days and freeze well up to 3 months.
  • Pastry cream can be made up to 5 days ahead, stored refrigerated with plastic wrap pressed on surface.

Nutrition Information

Calories 206kcal (10%) Carbohydrates 18g (6%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 103mg (34%) Sodium 128mg (5%) Potassium 109mg (2%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 390IU (8%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 18 cream puffs

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 18g 6%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 103mg 34%
Sodium 128mg 5%
Potassium 109mg 2%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 390IU 8%
Calcium 50mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.