cream puffs recipe

Here’s a reliable, classic cream puffs recipe with step-by-step instructions for perfect puffs every time:

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Ingredients

For the Choux Pastry:

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter
• 1/4 tsp salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs

For the Pastry Cream Filling:

• 2 cups (480 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (30 g) cornstarch
• 4 large egg yolks
• 2 tsp vanilla extract
• 2 tbsp (30 g) unsalted butter

Optional Topping:

• Powdered sugar or chocolate glaze

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Instructions

1. Make the Choux Pastry

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Heat until butter melts and mixture boils.
3. Remove from heat, add flour all at once, and stir vigorously until mixture forms a ball and pulls away from the pan.
4. Let it cool for 5 minutes.
5. Beat in eggs one at a time, fully incorporating each before adding the next. The dough should be smooth and glossy.
6. Spoon or pipe dough onto the baking sheet in 2-inch rounds, spacing about 2 inches apart.
7. Bake 15 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and bake 20–25 minutes more until golden brown and puffed.
8. Turn off oven, crack door slightly, and let puffs cool inside for 10 minutes to prevent collapse. Then remove and cool completely on a wire rack.

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2. Make the Pastry Cream

1. In a medium saucepan, heat milk until just simmering.
2. In a bowl, whisk sugar, cornstarch, and egg yolks until smooth.
3. Gradually pour hot milk into egg mixture, whisking constantly to temper eggs.
4. Return mixture to saucepan over medium heat, whisking until thickened and bubbling.
5. Remove from heat, stir in butter and vanilla.
6. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill until set, about 2 hours.

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3. Assemble Cream Puffs

1. Slice cooled puffs in half horizontally.
2. Pipe or spoon pastry cream into the bottom half, then top with the other half.
3. Dust with powdered sugar or drizzle with chocolate glaze if desired.

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✅ Tips for Perfect Cream Puffs:

• Make sure the choux dough isn’t too hot when adding eggs; otherwise, eggs may scramble.
• Do not open the oven during the first 15 minutes of baking; they can collapse.
• Pastry cream can be made a day ahead for convenience.

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If you like, I can also give a quick 5-ingredient shortcut version that’s lighter and faster but still delicious. Do you want me to share that?