Cream Puffs with Vanilla Pastry Cream Recipe

Introduction

Cream puffs are delicate, airy pastries filled with rich, smooth pastry cream. This classic French dessert is perfect for impressing guests or treating yourself. With a crisp choux pastry shell and luscious filling, they’re truly irresistible.

Ingredients

• 1 cup whole milk
• 1 cup heavy cream
• ⅓ cup + 3 tablespoons granulated sugar (divided)
• 1 vanilla bean (split in half lengthwise)
• ¼ teaspoon salt
• 5 large egg yolks (room temperature)
• 3 tablespoons cornstarch
• 4 tablespoons unsalted butter (softened and cut into 4 pieces)
• 1 cup water
• ½ cup unsalted butter (cut into 8 pieces)
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs (room temperature)
• Powdered sugar (for dusting cream puffs)

Instructions

1. Step 1: Make the pastry cream. In a medium saucepan, combine cream, milk, ⅓ cup sugar, vanilla bean, and salt. Heat over medium, stirring until sugar dissolves and mixture simmers. Remove from heat and cool for 10 minutes, stirring occasionally.
2. Step 2: In a large bowl, whisk egg yolks with 3 tablespoons sugar vigorously for 15 seconds. Sprinkle cornstarch over the mixture and whisk until combined and slightly thickened.
3. Step 3: Temper the eggs by slowly adding about ⅓ cup of the warm cream mixture into the egg mixture while whisking constantly. Gradually add the remaining cream mixture, whisking until fully combined.
4. Step 4: Pour the combined mixture back into the saucepan and cook over medium heat, whisking frequently until thickened.
5. Step 5: Remove from heat and strain through a fine mesh sieve into a bowl, discarding the vanilla bean. Whisk in butter one piece at a time until smooth.
6. Step 6: Cover the surface of the pastry cream with plastic wrap to prevent a skin from forming. Cool at room temperature for 30 minutes, then refrigerate for 2-4 hours.
7. Step 7: Prepare the choux pastry by preheating the oven to 400°F (200°C) and lining baking sheets with parchment paper.
8. Step 8: In a medium saucepan, bring water, butter, and salt to a boil over medium heat.
9. Step 9: Add flour all at once and reduce heat to medium-low. Stir continuously until the dough forms a ball and pulls away from the pan.
10. Step 10: Remove from heat and stir for several minutes to cool slightly. Add eggs one at a time, stirring well after each addition until mixture is smooth and velvety.
11. Step 11: Transfer dough to a piping bag and pipe mounds about 2 inches wide and 1 inch tall onto prepared baking sheets, spacing them 1½ inches apart. Dampen fingers with cold water to smooth peaks.
12. Step 12: Bake at 400°F (200°C) for 30 minutes until dry and light golden brown.
13. Step 13: Remove from oven and pierce the bottom center of each puff halfway with a sharp knife. Return to oven, turn it off, crack the door, and let puffs sit for 10 minutes.
14. Step 14: Cool cream puffs completely on the baking sheet before filling.
15. Step 15: Fill a piping bag fitted with a small tip with the chilled pastry cream. Insert the tip into each puff and fill until cream starts to emerge.
16. Step 16: Dust cream puffs lightly with powdered sugar just before serving.
17. Step 17: Enjoy your fresh cream puffs!

Tips & Variations

• Use room temperature eggs for smoother choux dough and better rise.
• If you don’t have a vanilla bean, substitute 1 teaspoon vanilla extract, adding it with the butter in the pastry cream.
• For extra flavor, fold in a tablespoon of cocoa powder into the pastry cream for a chocolate variation.
• To prevent cream puffs from collapsing, make sure to pierce the bottoms properly to allow steam to escape during cooling.

Storage

Store filled cream puffs in an airtight container in the refrigerator for 2-3 days. To maintain crispness, store unfilled puffs separately and fill just before serving. Cream puffs can also be frozen for several weeks; thaw in the refrigerator and fill once partially thawed. Reheat unfilled puffs in a low oven to crisp before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream ahead of time?

Yes, pastry cream can be made up to 2 days in advance. Keep it covered tightly with plastic wrap pressed on the surface to avoid a skin from forming. Chill in the refrigerator until ready to use.

Why do my cream puffs collapse after baking?

This usually happens if the steam inside the puff cannot escape properly. Be sure to pierce the bottom of each puff right after baking to let steam out, and leave them in the turned-off oven with the door open to dry. Also, avoid opening the oven door during baking to maintain temperature and prevent collapse.

Cream Puffs with Vanilla Pastry Cream Recipe

Print Recipe

★★★★★

4.7 from 643 reviews

Classic French cream puffs featuring light and airy choux pastry filled with rich, smooth vanilla pastry cream. This elegant and timeless dessert combines a crisp exterior with a luscious vanilla custard center, perfect for any special occasion or delightful treat.

• Author: Mila
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes (including chilling time)
• Yield: 12–16 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Pastry Cream

• 1 cup whole milk
• 1 cup heavy cream
• ⅓ cup granulated sugar (67g)
• 1 vanilla bean (split in half lengthwise)
• ¼ teaspoon salt
• 5 large egg yolks (room temperature)
• 3 tablespoons granulated sugar
• 3 tablespoons cornstarch
• 4 tablespoons unsalted butter (softened and cut into 4 pieces)

Choux Pastry

• 1 cup water
• ½ cup unsalted butter (cut into 8 pieces)
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs (room temperature)

For Finishing

• Powdered sugar (for dusting)

Instructions

1. Prepare Pastry Cream: Combine the cream, whole milk, ⅓ cup sugar, split vanilla bean, and salt in a medium heavy-bottomed saucepan. Heat over medium, stirring frequently, until sugar dissolves and mixture simmers. Remove from heat and cool for 10 minutes, stirring occasionally.
2. Whisk Egg Yolks and Sugar: In a large bowl, whisk together the 5 egg yolks and 3 tablespoons sugar vigorously for about 15 seconds until sugar begins to dissolve.
3. Add Cornstarch: Sprinkle cornstarch over the egg yolk mixture and whisk until combined and slightly thickened.
4. Temper Egg Mixture: Slowly drizzle about ⅓ cup of the warm cream mixture into the egg mixture while whisking constantly to temper the eggs, then gradually whisk in the remaining cream mixture until fully combined.
5. Cook Pastry Cream: Pour the mixture back into the saucepan, heat over medium, whisking frequently until thickened to a custard consistency.
6. Strain and Add Butter: Remove from heat and strain through a fine mesh sieve into a bowl to remove vanilla bean pods. Whisk in butter pieces one at a time until fully incorporated. Cover with plastic wrap directly on the surface to prevent skin and cool to room temperature, then refrigerate for 2–4 hours.
7. Preheat Oven and Prepare Baking Sheet: Preheat oven to 400°F (200°C). Line one or two baking sheets with parchment paper.
8. Make Choux Dough: In a medium heavy-bottomed saucepan, combine water, butter, and salt. Heat over medium until boiling. Remove from heat, add flour all at once, and stir vigorously over medium-low heat until the dough forms a ball and pulls away from the pan sides.
9. Cool and Add Eggs: Stir the dough for several minutes to cool slightly. Add eggs one at a time, stirring thoroughly after each addition until mixture is smooth and velvety.
10. Pipe Choux Pastry: Transfer dough to a piping bag or large Ziploc with a corner cut off. Pipe mounds approximately 2 inches wide and 1 inch tall, spaced at least 1½ inches apart on prepared pans. Wet fingers with cold water and gently smooth any peaks.
11. Bake Cream Puffs: Bake at 400°F (200°C) for 30 minutes or until dry and light golden brown.
12. Cool Inside Oven: Remove from oven, carefully pierce the bottom center of each puff with a sharp knife halfway inside to release steam. Return to oven, turn it off, crack the door open, and let puffs sit for 10 minutes to dry out.
13. Cool Completely: Remove from oven and cool completely on baking sheet before filling.
14. Fill Cream Puffs: Fill a piping bag fitted with a small tip with chilled pastry cream. Insert tip into each puff’s hole and fill until cream starts to appear at the opening.
15. Dust and Serve: Lightly dust filled cream puffs with powdered sugar just before serving. Store leftovers in an airtight container in the refrigerator for 2–3 days or freeze for longer storage.

Notes

• To keep pastry cream smooth, temper the egg yolks by gradually adding warm cream mixture before cooking.
• Using fresh vanilla bean enhances flavor, but vanilla extract can be substituted added after cooking.
• Piercing the cream puffs before cooling ensures they stay hollow and crisp inside by releasing steam.
• Ensure eggs are at room temperature for best consistency in choux dough.
• Dampening fingers and smoothing pastry peaks helps prevent uneven baking and rough edges.
• Choux pastry is best enjoyed the same day but can be stored refrigerated or frozen for convenience.

Keywords: Cream Puffs, Choux Pastry, Pastry Cream, French Dessert, Vanilla Cream Puffs