Custard-Filled Cream Puffs
Custard-Filled Cream Puffs are a timeless pastry that balance elegance with comfort, combining crisp, airy choux shells and a silky vanilla custard center.
Light on the outside yet luxuriously creamy within, they showcase classic pastry technique in its most approachable form.
Each bite offers a delicate contrast of textures and a gently sweet flavor that feels refined, nostalgic, and deeply satisfying—perfect for special occasions or simply savoring a moment of indulgence.
Why People Will Love This Custard-Filled Cream Puffs Recipe:
It delivers a perfect contrast of textures – Crisp, airy choux pastry gives way to a smooth, creamy custard center in every bite.
Classic pastry flavor done right – Simple ingredients are transformed into something elegant, timeless, and deeply satisfying.
Not overly sweet – The vanilla custard is rich and silky without being heavy or cloying.
Impressive yet approachable – The results look bakery-quality, but the steps are clear and achievable for home bakers.
Versatile for any occasion – Equally suited for celebrations, afternoon treats, or refined desserts.
Customizable with ease – The custard can be flavored with citrus, coffee, or chocolate without altering the base technique.
Light and indulgent at the same time – A dessert that feels luxurious without being overwhelming.
Make-ahead friendly – Components can be prepared in advance and assembled when ready to serve.
Timeless appeal – Cream puffs never go out of style; they evoke nostalgia while still feeling refined and special.
Key Ingredients
Whole milk – Used in both the choux pastry and the custard, milk adds richness and softness while keeping the texture light and balanced.
Unsalted butter – Essential for flavor and structure, butter gives the pastry its delicate richness and helps create a tender, crisp shell.
Eggs – The backbone of choux pastry, eggs provide lift, structure, and that signature hollow center perfect for filling.
All-purpose flour – Forms the base of the dough, giving the shells strength while still allowing them to puff and dry properly.
Granulated sugar – Used sparingly to balance flavors without overpowering the pastry’s natural richness.
Egg yolks – The heart of the custard, yolks create a silky, luxurious texture and deepen the vanilla flavor.
Cornstarch – Thickens the custard gently, ensuring a smooth, stable filling that holds its shape.
Pure vanilla extract – Adds warmth and aromatic sweetness, giving the custard its classic, comforting character.
Salt – A small but crucial element that sharpens flavor and balances sweetness throughout the pastry.
Expert Tips:
Measure precisely – Choux pastry relies on exact ratios. Small deviations in liquid, flour, or eggs can affect how well the puffs rise and hollow.
Cook the dough long enough on the stove – Drying the dough slightly before adding eggs is essential. The dough should form a smooth ball and leave a thin film on the pan.
Add eggs gradually and judge by texture – You may not need every drop of the last egg. The dough should be glossy, smooth, and pipeable, not runny.
Use room-temperature eggs – Cold eggs can cause the dough to seize and prevent proper emulsification.
Pipe evenly sized puffs – Uniform size ensures even baking and consistent hollow centers.
Do not open the oven early – Steam is what makes choux pastry rise. Opening the door too soon can cause the shells to collapse.
Dry the shells after baking – Letting them rest in the turned-off oven and poking a steam hole ensures crisp, dry shells that won’t soften after filling.
Whisk custard constantly – Continuous whisking prevents curdling and keeps the custard silky and lump-free.
Chill custard completely before filling – Warm custard can soften the shells and compromise texture.
Fill close to serving time – For the best contrast between crisp shell and creamy center, assemble shortly before serving.
Custard-Filled Cream Puffs
Ingredients
Choux Pastry Shells
Water – ½ cup (120 ml)
Whole milk – ½ cup (120 ml)
Unsalted butter, cubed – ½ cup (115 g / 1 stick)
Granulated sugar – 1 tablespoon
Salt – ¼ teaspoon
All-purpose flour – 1 cup (125 g)
Large eggs, room temperature – 4
Vanilla Custard (Crème Pâtissière)
Whole milk – 2 cups (480 ml)
Granulated sugar – ½ cup (100 g)
Egg yolks – 4
Cornstarch – ¼ cup (30 g)
Pure vanilla extract – 1 teaspoon
Salt – a pinch
Pro Tips
Use room-temperature eggs for smooth choux dough.
Avoid opening the oven mid-bake—shells may collapse.
Poke a small hole in each puff after baking to release steam and maintain crispness.
Instructions
1. Prepare the Choux Pastry
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a full boil over medium heat.
Remove the pan from the heat and add the flour all at once, stirring vigorously until a smooth dough forms.
Return the pan to low heat and cook for 2–3 minutes, stirring constantly, until the dough pulls away from the sides and leaves a light film on the bottom of the pan.
Transfer the dough to a bowl and let it cool for about 5 minutes.
Add the eggs one at a time, beating well after each addition, until the dough is smooth, glossy, and pipeable.
2. Pipe and Bake the Shells
Scoop or pipe 2-tablespoon portions of dough onto the prepared baking sheets, spacing them evenly.
Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 20–25 minutes, until the puffs are deeply golden and firm.
Turn off the oven, crack the door slightly, and let the puffs dry inside for 10 minutes.
Remove from the oven, poke a small hole in each puff to release steam, and allow them to cool completely.
3. Make the Vanilla Custard
Heat the milk in a saucepan until steaming, but not boiling.
In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and smooth.
Gradually whisk the hot milk into the egg mixture to temper it.
Return everything to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 2–3 minutes.
Remove from heat and stir in the vanilla extract.
Cover the surface directly with plastic wrap and refrigerate for at least 1 hour, until fully chilled.
4. Fill and Serve
Slice the cooled cream puffs in half horizontally.
Spoon or pipe the custard into the bottom halves, then replace the tops.
Dust with powdered sugar or drizzle with chocolate sauce before serving.
Important Notes When Making Custard-Filled Cream Puffs Recipe
Choux pastry is technique-driven – Success depends more on method than ingredients. Pay close attention to texture, timing, and temperature at each step.
Moisture control is critical – Properly drying the dough on the stovetop and releasing steam after baking prevents soggy or collapsed shells.
Egg quantity may vary slightly – Humidity, flour type, and egg size affect absorption. Stop adding eggs once the dough reaches a smooth, pipeable consistency.
Oven stability matters – Consistent heat is essential for proper rise. Avoid opening the oven during the initial baking phase.
Custard must be cooked gently – Too much heat can cause curdling. Medium heat and constant whisking ensure a smooth, velvety filling.
Direct contact covering prevents skin – Pressing plastic wrap directly onto the custard surface keeps it silky and lump-free.
Timing affects texture – Filled cream puffs will soften over time. For the best contrast, assemble close to serving.
Freshness is key – Choux shells are best used the day they’re baked; even unfilled shells lose crispness if stored too long.
This dessert rewards patience – Allowing proper cooling, resting, and chilling time results in a noticeably superior final product.
Classic simplicity is the goal – Resist overcomplicating flavors; the elegance of cream puffs lies in their restraint and balance.
How to Enjoy Custard-Filled Cream Puffs After Cooking
Allow everything to cool properly before assembling
Make sure the choux shells are completely cool and the custard is fully chilled. This preserves the crisp exterior and keeps the filling smooth and stable.
Fill close to serving time
For the best texture contrast, assemble the cream puffs shortly before serving so the shells remain light and crisp while the custard stays creamy.
Choose your filling method intentionally
Slice the puffs in half for a classic presentation, or pipe the custard through a small hole for a cleaner, bakery-style look.
Finish with a light garnish
A dusting of powdered sugar adds elegance without extra sweetness. Chocolate drizzle or ganache can be added sparingly for richness.
Serve at cool room temperature
Cream puffs are best enjoyed slightly chilled or just cool—not ice-cold—so the custard flavor and aroma fully bloom.
Pair thoughtfully
Serve with coffee, espresso, or tea to balance the sweetness and enhance the vanilla notes of the custard.
Enjoy slowly, bite by bite
Take time to appreciate the contrast between the crisp shell and silky filling—this dessert rewards attention.
Plate simply
Minimal plating highlights the natural beauty of the pastry and keeps the focus on texture and flavor.
Store leftovers carefully
If already filled, refrigerate and enjoy within 24 hours. Expect the shells to soften slightly, though the flavor will remain excellent.
Treat it as a moment of indulgence
Cream puffs are meant to feel special—light, elegant, and comforting all at once. Enjoy them unhurried and with intention.
Nutrition Information (per filled cream puff)
Calories: ~220 kcal | Total Fat: 14 g | Saturated Fat: 8 g | Monounsaturated Fat: 4 g | Polyunsaturated Fat: 1 g | Cholesterol: 120 mg | Sodium: 120–180 mg (depending on added salt) | Total Carbohydrates: 18 g | Dietary Fiber: 0.5 g | Sugars: 10 g | Protein: 5 g
Frequently Asked Questions
Why did my cream puffs collapse after baking?
This usually happens if the shells weren’t baked long enough or if the oven was opened too early. Choux pastry needs sufficient time to dry out so it can hold its structure once cooled.
Can I make the choux pastry shells ahead of time?
Yes. Unfilled shells can be baked a day in advance and stored in an airtight container. If they soften, re-crisp them briefly in a low oven before filling.
How do I know when the custard is thick enough?
The custard should coat the back of a spoon and hold a line when you run your finger through it. It will continue to thicken slightly as it cools.
Can I use a different filling instead of vanilla custard?
Absolutely. Pastry cream variations like chocolate, coffee, citrus, or even whipped cream work beautifully with choux pastry.
How long can filled cream puffs be stored?
Filled cream puffs are best enjoyed the same day. They can be refrigerated for up to 24 hours, but the shells will gradually soften over time.
How do I know when the choux dough is ready for eggs?
The dough should be smooth, slightly glossy, and warm—not hot. It should pull away from the sides of the pan and leave a thin film on the bottom before you start adding eggs.
What’s the best way to tell if the dough has the right consistency after adding eggs?
Lift the spoon or spatula—the dough should fall in a thick ribbon and form a soft “V” shape. If it’s too stiff, the puffs won’t rise well; too loose, and they’ll spread instead of puff.
Why do cream puffs need a high initial oven temperature?
The high heat creates rapid steam, which is what causes the choux pastry to rise and form a hollow center. Lowering the temperature later allows the shells to dry and set properly.
How can I prevent lumps when making the custard?
Whisk constantly and temper the egg yolks slowly with hot milk. Medium heat and steady stirring are key to a smooth, silky custard.
When is the best time to fill the cream puffs?
Fill them as close to serving time as possible. This keeps the shells crisp and maintains the ideal contrast between the airy pastry and creamy custard.