Easy Cream Puffs

Looking for a show-stopping dessert that’s surprisingly simple to whip up? These Easy Cream Puffs—filled with a silky pastry cream—will make you feel like a professional pastry chef in no time!

Ingredients

Choux Pastry:

• 1 cup water
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon granulated sugar (optional)
• ½ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

Pastry Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• 3 large egg yolks
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon unsalted butter

Instructions

Make the Choux Pastry

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a saucepan over medium heat, bring the water, butter, sugar (if using), and salt to a rolling boil.
3. Reduce the heat to low and add the flour all at once, stirring continuously until the mixture forms a ball (about 1–2 minutes).
4. Remove from the heat and let the dough cool for 2–3 minutes to avoid scrambling the eggs.
5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until the dough is smooth and glossy.
6. Drop tablespoon-sized mounds of dough onto the lined baking sheet, leaving about 2 inches of space between them; smooth any peaks with a damp fingertip if needed.
7. Bake for 20–25 minutes, or until they are golden and puffed. Turn off the oven, prop the door open slightly, and let them cool inside for an additional 5–10 minutes.
8. Transfer the puffs to a wire rack to cool completely.

Make the Pastry Cream

1. In a bowl, whisk together the sugar, cornstarch, and salt.
2. Add the egg yolks and whisk until the mixture is thick and uniform.
3. In a saucepan, bring the milk to a gentle simmer over medium heat.
4. Temper the egg mixture by slowly pouring about half of the hot milk into the eggs while whisking constantly, then return the mixture to the saucepan with the remaining milk.
5. Cook over medium heat, whisking continuously, until the pastry cream thickens and begins to bubble (3–5 minutes).
6. Remove from the heat and whisk in the vanilla extract and butter.
7. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming, then chill it in the refrigerator for 1–2 hours.

Assemble

1. Slice the cooled choux puffs in half or cut a small slit on the side.
2. Spoon or pipe the chilled pastry cream into each puff.
3. Dust the tops with powdered sugar, drizzle with melted chocolate, or garnish with fresh fruit as desired.

Serving & Storage

1. Serve the cream puffs the same day for the best texture and flavor.
2. Store filled cream puffs in the refrigerator for up to 2 days, though they may soften slightly.
3. Freeze unfilled shells if desired and re-crisp them later in a 300°F oven before filling.

These airy, golden pastries and their smooth, dreamy filling make for an irresistible treat—perfect for parties or a special weekend bake!