Cream Puffs with Custard Filling: A Classic French Dessert You Can Make at Home

Step-by-Step Instructions (Crisp Shells, Silky Custard, Foolproof)

1. Make the Choux Pastry

• Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment.
• In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil.
• Remove from heat. Add all the flour at once. Stir vigorously until a smooth ball forms (~1 min).
• Return to low heat. Cook 2–3 minutes, stirring, to dry the dough (it should film the pan).
• Transfer to a bowl. Cool 5 minutes.
• Add eggs one at a time, beating well after each, until smooth, glossy, and pipeable.

2. Pipe & Bake

• Drop 2-tbsp mounds onto sheets (or use a piping bag for neat rounds).
• Bake at 425°F for 15 minutes, then reduce to 350°F (175°C) and bake 20–25 more minutes, until deep golden and firm.
• Turn off oven, crack door open, and let puffs dry 10 minutes (prevents sogginess).
• Poke each with a toothpick to release steam. Cool completely.

3. Make the Vanilla Custard

• Heat milk in a saucepan until steaming (not boiling).
• Whisk egg yolks, sugar, cornstarch, and salt in a bowl until pale.
• Slowly pour hot milk into yolks, whisking constantly.
• Return mixture to saucepan. Cook over medium heat, stirring, until thick and bubbly (~2–3 mins).
• Remove from heat. Stir in vanilla.
• Cover with plastic wrap directly on surface (prevents skin). Chill 1+ hour.

4. Fill & Serve

• Slice puffs in half. Spoon or pipe custard into bottoms.
• Replace tops. Dust with powdered sugar or drizzle with chocolate sauce.