Few desserts strike the perfect balance between elegance and comfort like cream puffs with custard filling. With their airy pastry shells and rich, creamy centers, these bite-sized delights are beloved around the world—from Parisian patisseries to home kitchens. Though they may look intricate, cream puffs are surprisingly approachable to make with just a little practice and patience.
A Brief History of Cream Puffs
Cream puffs (or choux à la crème) originate from French cuisine, made with pâte à choux—a versatile pastry dough created in the 16th century. Unlike other doughs, pâte à choux is cooked before baking, which gives it its signature hollow interior, perfect for filling with cream, custard, or even savory spreads. Traditionally dusted with powdered sugar or topped with chocolate, cream puffs remain a timeless dessert that never fails to impress.
Why Custard Filling?
While whipped cream is a common filling, custard adds a luscious richness that transforms the pastry into a more indulgent treat. The creamy custard pairs beautifully with the light, crisp shell, creating a satisfying contrast of textures.
How to Make Cream Puffs with Custard Filling
Ingredients
For the choux pastry (cream puff shells):
-
½ cup (120ml) water
-
½ cup (120ml) milk
-
½ cup (115g) unsalted butter
-
1 tablespoon sugar
-
¼ teaspoon salt
-
1 cup (125g) all-purpose flour
-
4 large eggs
For the custard filling:
-
2 cups (480ml) whole milk
-
½ cup (100g) sugar
-
¼ cup (30g) cornstarch
-
4 large egg yolks
-
2 tablespoons unsalted butter
-
1 teaspoon vanilla extract
Step-by-Step Directions
