Custard-Filled Cream Puff
Classic Choux Pastry with Silky Vanilla Custard
Light, airy pastry shells filled with rich vanilla custard—a timeless bakery favorite
Why You’ll Love These Custard-Filled Cream Puffs
These Custard-Filled Cream Puffs are the definition of classic elegance. Made with traditional choux pastry, they bake into light, hollow shells that are crisp on the outside and tender inside. Filled with smooth, creamy vanilla custard, they’re nostalgic, delicate, and absolutely irresistible.
Perfect for special occasions, tea parties, holidays, or when you want a dessert that feels straight out of a French bakery.
Ingredients
(Makes 12–15 Cream Puffs)
Choux Pastry (Cream Puff Shells)
- ½ cup water
- ½ cup whole milk
- ½ cup unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs, room temperature
Vanilla Custard Filling
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- Pinch of salt
Optional Finish
- Powdered sugar (for dusting)
- Simple glaze or chocolate drizzle
How to Make Custard-Filled Cream Puffs (Step-by-Step)
Step 1: Make the Vanilla Custard (Prepare First)
In a saucepan, heat the milk over medium heat until steaming but not boiling.
In a separate bowl, whisk together:
- Sugar
- Egg yolks
- Cornstarch
- Salt
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
Return everything to the saucepan and cook over medium heat, whisking nonstop, for 3–5 minutes until thick and smooth.
Remove from heat and stir in:
- Butter
- Vanilla extract
Transfer custard to a bowl and cover with plastic wrap touching the surface to prevent skin formation.
Refrigerate until completely chilled.
Step 2: Prepare the Choux Pastry Dough
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a saucepan, combine:
- Water
- Milk
- Butter
- Sugar
- Salt
Bring to a rolling boil.
Add flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
Cook the dough for 1–2 minutes to remove excess moisture.
Remove from heat and let cool for 2–3 minutes.
Step 3: Add the Eggs
Add eggs one at a time, beating well after each addition.
The dough should become:
- Smooth
- Glossy
- Thick but pipeable
The dough is ready when it forms a “V” shape when lifted with a spoon.
Step 4: Pipe the Cream Puffs
Transfer dough to a piping bag (or use a spoon).
Pipe or scoop small mounds onto the prepared baking sheet, spacing them apart.
Lightly smooth peaks with a damp finger.
Step 5: Bake the Choux Pastry
Bake at 400°F (200°C) for 20 minutes.
Without opening the oven, reduce temperature to 375°F (190°C) and bake for 10–15 minutes more, until:
- Deep golden brown
- Fully puffed
- Light and hollow when tapped
Cool completely on a wire rack.
Step 6: Fill the Cream Puffs
Once cooled, either:
- Slice cream puffs in half
- OR poke a small hole underneath
Fill with chilled vanilla custard using a spoon or piping bag.
Step 7: Finish & Serve
Dust with powdered sugar or drizzle with glaze.
Serve immediately or chill until ready to serve.
Pro Tips for Perfect Cream Puffs
- Do not open the oven during the first bake
- Fully baked shells should feel light and dry inside
- Custard can be made 1–2 days ahead
- Use room-temperature eggs for best dough texture
Variations & Flavor Ideas
- Chocolate cream puffs: Add cocoa powder or chocolate custard
- Coffee custard: Infuse milk with espresso
- Fruit-filled: Add fresh berries
- Craquelin topping: For bakery-style crunch
Storage & Make-Ahead Tips
- Unfilled shells store at room temperature for 1 day
- Filled cream puffs should be refrigerated and eaten within 24 hours
- Custard keeps well in the fridge for 3 days
Frequently Asked Questions
Why did my cream puffs collapse?
They were underbaked or removed too early.
Can I freeze cream puffs?
Yes! Freeze unfilled shells and re-crisp in the oven before filling.
Final Thoughts
These Custard-Filled Cream Puffs (Classic Choux Pastry) are light, elegant, and timeless. Whether for a fancy gathering or a cozy dessert moment, they always impress with their delicate texture and rich vanilla filling