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Cream Puffs

choux custard profiteroles french dessert
img of Cream Puffs

Classic French cream puffs made with airy pâte à choux pastry, filled with silky vanilla pastry cream or whipped cream, and finished with a dusting of powdered sugar or chocolate drizzle. A delightful bite-sized dessert perfect for any occasion.

Info

  • Prep Time: 35–40 minutes
  • Cooking Time: 40–45 minutes
  • Chilling Time: 1–2 hours
  • Servings: 20–24 cream puffs

Ingredients

For the Pâte à Choux

  • Whole milk – 1/2 cup (125g)
  • Granulated sugar – 1 Tbsp (13g)
  • Kosher salt (Diamond Crystal) – 1/2 tsp
  • Unsalted butter – 7 Tbsp (100g), cut into pieces
  • All-purpose flour – 1 cup (130g)
  • Large eggs – 6 (300g)

For the Pastry Cream (Custard Filling)

  • Whole milk – 2 cups (456g)
  • Vanilla bean seeds (from 1/2 bean) or 1 1/2 tsp extract
  • Kosher salt (Diamond Crystal) – 1/2 tsp
  • Granulated sugar – 1/2 cup (100g)
  • Cornstarch – 1/4 cup (30g)
  • Large egg yolks – 5 (80g)
  • Unsalted butter – 6 Tbsp (85g), chilled and cubed

For Topping (Options)

  • Powdered sugar – for dusting
  • Melted chocolate – for drizzling
  • Caramel sauce – optional

Procedure

Step 1: Make the Pastry Cream

  1. Heat milk with vanilla bean seeds (or extract) and salt in a saucepan until steaming.
  2. In a bowl, whisk sugar, cornstarch, and egg yolks until pale.
  3. Slowly temper hot milk into the egg mixture, whisking constantly.
  4. Return mixture to saucepan and cook over medium heat, whisking, until thick and bubbling.
  5. Remove from heat and whisk in butter until smooth.
  6. Transfer to a bowl, press plastic wrap directly on the surface, and chill 1–2 hours until firm.

Step 2: Make the Pâte à Choux

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
  2. In a saucepan, combine milk, sugar, salt, and butter. Bring to a boil.
  3. Add flour all at once, stirring until dough forms a ball and pulls away from the pan.
  4. Transfer to a bowl or stand mixer. Beat in eggs one at a time until smooth and glossy.
  5. Transfer to pastry bag fitted with a round tip. Pipe small mounds (about 1 1/2 inches wide).
  6. Bake 20 minutes at 400°F, then reduce to 350°F (175°C) and bake another 15–20 minutes until puffed, golden, and hollow. Cool completely.

Step 3: Fill the Cream Puffs

  1. Transfer chilled pastry cream to a pastry bag with a small tip.
  2. Poke a hole in the side or bottom of each puff and pipe in cream until filled.
    Alternatively: slice puffs in half and spoon in pastry cream or whipped cream.

Step 4: Finish

  1. Dust with powdered sugar, drizzle with melted chocolate, or top with caramel.

Notes