Famous Cream Puffs (Choux Pastry)
Makes
20–24 cream puffs
Prep Time
25 minutes
Bake Time
30–35 minutes
Cooling & Filling
30 minutes
Ingredients
Choux Pastry (Shells)
½ cup (120 ml) water
½ cup (120 ml) whole milk
½ cup (113 g) unsalted butter
1 tbsp sugar
¼ tsp salt
1 cup (125 g) all-purpose flour
4 large eggs (room temperature)
Vanilla Pastry Cream (Classic Filling)
2 cups (480 ml) whole milk
½ cup (100 g) sugar
4 egg yolks
¼ cup (30 g) cornstarch
2 tbsp unsalted butter
2 tsp vanilla extract
Optional Toppings
Powdered sugar
Chocolate ganache
Caramel drizzle
Instructions
Make the Pastry Cream (First – Needs Cooling)
Heat milk in a saucepan until steaming (not boiling).
In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
Slowly whisk hot milk into egg mixture.
Return to saucepan; cook over medium heat, whisking constantly, until thick.
Remove from heat; stir in butter and vanilla.
Cover with plastic wrap touching the surface and chill.
Make the Choux Pastry
Preheat oven to 400°F (200°C).
In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
Add flour all at once, stirring vigorously until dough pulls away from sides.
Cook 1–2 minutes to dry the dough slightly.
Transfer to a bowl; cool 5 minutes.
Add eggs one at a time, mixing fully after each. Dough should be smooth and pipeable.
Pipe the Puffs
Line baking sheets with parchment.
Pipe 1½–2 inch rounds, spacing well.
Smooth peaks with a damp finger.
Bake (Do Not Open Oven!)
Bake at 400°F (200°C) for 10 minutes.
Reduce heat to 350°F (175°C) and bake 20–25 minutes until golden and hollow.
Turn oven off, crack door, let sit 10 minutes.
Fill the Cream Puffs
Poke a small hole in the bottom or slice tops off.
Pipe chilled pastry cream inside.
Dust with powdered sugar or top with chocolate.
Optional Chocolate Ganache
½ cup heavy cream (hot)
½ cup chopped dark chocolate
Stir until smooth, then drizzle or dip.
Pro Tips (Bakery Secrets)
Eggs size matters — dough should form a V shape when lifted.
Hollow puffs = fully baked. Pale puffs collapse.
Freeze unfilled shells up to 1 month.
Fill just before serving for crisp shells.