Step-by-Step Directions
1. Make the Custard Filling
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Heat the milk in a saucepan until warm but not boiling.
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In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
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Slowly pour the warm milk into the egg mixture, whisking constantly.
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Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
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Remove from heat, stir in butter and vanilla, then cover with plastic wrap (touching the surface to prevent a skin from forming). Chill until set.
2. Make the Cream Puff Shells
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
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Add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
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Transfer to a bowl and let cool slightly. Beat in eggs one at a time until the dough is smooth and glossy.
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Pipe or spoon small mounds onto the baking sheet.
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Bake for 20–25 minutes until puffed and golden. Allow to cool completely.
3. Assemble the Cream Puffs
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Cut the pastry shells in half or make a small slit in the side.
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Spoon or pipe the chilled custard filling inside.
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Dust with powdered sugar or drizzle with melted chocolate for a finishing touch.
Tips for Success
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Don’t open the oven door while the shells are baking—this can cause them to collapse.
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For a lighter custard, fold in a little whipped cream before filling.
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Store filled cream puffs in the refrigerator, but enjoy them within a day for the best texture.
Final Thoughts
Making cream puffs with custard filling is a rewarding process that combines a touch of French culinary tradition with homemade charm. Whether served at a family gathering, holiday celebration, or just as a personal treat, these delicate pastries are guaranteed to wow. With a crisp exterior and velvety interior, they’re proof that sometimes, the simplest ingredients can create the most unforgettable desserts.
