Custard Filled Cream Puffs

Prep time: 30 minutes
Cook time: 35 minutes
Chill time: 2 hours (for custard)
Total time: 3 hours 5 minutes
Intensity: Medium

Yield: 18-20 cream puffs
Course: Dessert
Cuisine: French

---

Why You’ll Love This Recipe

Cream puffs (Profiteroles in French) are the perfect balance of crisp, airy pastry and velvety, rich custard. This recipe elevates the classic by using a silky vanilla custard instead of standard whipped cream. The contrast between the golden, cracked choux shell and the cool, smooth filling is nothing short of spectacular.

While choux pastry has a reputation for being tricky, this guide breaks down every stage with time stamps and intensity markers (Low, Medium, High) so you know exactly when to push hard and when to be gentle.

---

Intensity Breakdown (Per Stage)

---

Ingredients

For the Vanilla Custard (Crème Pâtissière)

• 2 cups (480ml) whole milk

• ½ cup (100g) granulated sugar (divided)

• 4 large egg yolks

• ¼ cup (30g) cornstarch

• 1 tsp vanilla bean paste or extract

• 2 tbsp (28g) unsalted butter, cold, cubed

For the Choux Pastry

• ½ cup (120ml) water

• ½ cup (120ml) whole milk

• 8 tbsp (113g) unsalted butter, cut into pieces

• 1 tsp granulated sugar

• ¼ tsp salt

• 1 cup (125g) all-purpose flour

• 4 large eggs (room temperature)

For Finishing

• 1 large egg + 1 tsp water (egg wash)

• Powdered sugar (for dusting)

---

Equipment Needed

• Medium saucepan (2)

• Whisk and silicone spatula

• Stand mixer or large bowl + hand mixer

• Piping bags with round tips (¼-inch and ½-inch)

• Baking sheet lined with parchment paper

• Instant-read thermometer (helpful but not required)

---

Instructions

Part 1: Make the Custard (20 min active + 2 hr chill) – Intensity: Medium

Step 1 – Heat the milk (Intensity: Low)
In a saucepan, combine the milk and half of the sugar (¼ cup). Heat over medium until steaming and small bubbles form around the edges. Do not boil. Remove from heat.

Step 2 – Whisk yolks and sugar (Intensity: Medium)
In a bowl, whisk egg yolks with the remaining ¼ cup sugar until pale and thick (about 2 minutes). Whisk in the cornstarch until smooth.

Step 3 – Temper the eggs (Intensity: High – be focused)
Slowly pour ½ cup of the hot milk into the yolk mixture while whisking constantly. Then pour the tempered yolk mixture back into the saucepan with the remaining milk.

Step 4 – Thicken (Intensity: High)
Return to medium heat. Whisk constantly for 2–3 minutes. The mixture will go from liquid to thick pudding. Once it bubbles and becomes very stiff, remove from heat.

Step 5 – Finish custard (Intensity: Low)
Whisk in vanilla and cold butter cubes until smooth. Transfer to a bowl, press plastic wrap directly onto the surface (to prevent skin), and refrigerate for at least 2 hours or up to 3 days.

---

Part 2: Make the Choux Pastry (15 min active) – Intensity: High

Step 6 – Combine liquids (Intensity: Low)
Preheat oven to 400°F (200°C). Line a baking sheet. In a saucepan, combine water, milk, butter, sugar, and salt. Heat over medium until butter melts and mixture comes to a rolling boil.

Step 7 – Add flour all at once (Intensity: High – critical moment)
Remove pan from heat. Dump in all the flour at once. Stir vigorously with a wooden spoon. Return to medium-low heat and cook, stirring constantly, for 2 minutes. A thin film will form on the bottom of the pan. This dries the dough.

Step 8 – Cool slightly (Intensity: Low)
Transfer dough to a stand mixer bowl. Let cool for 5 minutes (until no longer steaming).

Step 9 – Add eggs (Intensity: High)
With mixer on medium speed, add eggs one at a time, mixing fully between each. The dough will look broken, then smooth. After the 4th egg, the dough should be glossy and form a soft V-shape when lifted with a spatula.

---

Part 3: Pipe and Bake (40 min total) – Intensity: Low

Step 10 – Pipe puffs
Transfer dough to a piping bag with a ½-inch round tip. Pipe 1.5-inch wide mounds (about 2 tbsp each) 2 inches apart on the baking sheet. Wet your finger and tap down any peaks.

Step 11 – Egg wash
Lightly brush the tops with beaten egg wash.

Step 12 – Bake (Intensity: Low – do not open oven)
Bake at 400°F for 20 minutes. Reduce heat to 350°F (175°C) and bake another 10–15 minutes until deep golden brown and hollow-sounding when tapped. Do not open the door during the first 20 minutes or they may collapse.

Step 13 – Cool
Turn off oven, crack the door, and let puffs sit inside for 10 minutes. Transfer to a wire rack to cool completely.

---

Part 4 – Fill and Serve (15 min) – Intensity: Medium

Step 14 – Prepare custard
Whisk chilled custard to loosen. Transfer to a piping bag with a ¼-inch tip.

Step 15 – Fill two ways

• Option A (easiest): Slice each puff in half. Pipe custard onto bottom half, replace top.

• Option B (prettier): Poke a small hole in the bottom of each puff and pipe custard inside until it feels heavy.

Step 16 – Serve
Dust with powdered sugar. Serve immediately within 2–3 hours for best texture.

---

Recipe Last Stop: Chef’s Notes & Storage

• Keep puffs crisp: Store unfilled puffs in an airtight container at room temperature for up to 2 days. Refrigerate filled puffs but expect softened shells.

• Revive soft puffs: Reheat in 350°F oven for 3–4 minutes.

• Chocolate variation: Drizzle with melted chocolate or use chocolate custard.

• Freezing: Freeze unfilled baked puffs for 1 month. Freeze custard separately for 1 month. Thaw and fill before serving.

---

Nutrition Facts (Per Cream Puff – 1 of 20)