There’s something magical about cream puffs—golden, crisp choux shells that crack open to reveal airy centers brimming with silky, vanilla-kissed custard. Though they look like a fancy bakery treat, they’re surprisingly easy to make at home. No special tools are needed—just a saucepan and a bowl.
This French classic, often called profiteroles when filled, is light yet indulgent—perfect for afternoon tea or a dinner-party finale. Even better, you only need six ingredients for the shells and five for the custard.
Custard-Filled Cream Puffs
Makes 16–18 puffs
Ingredients
Choux Pastry Shells
- Water – ½ cup (120ml)
- Whole milk – ½ cup (120ml)
- Unsalted butter, cubed – ½ cup (115g / 1 stick)
- Granulated sugar – 1 tbsp
- Salt – ¼ tsp
- All-purpose flour – 1 cup (125g)
- Eggs, room temperature – 4 large
Vanilla Custard (Crème Pâtissière)
- Whole milk – 2 cups (480ml)
- Granulated sugar – ½ cup (100g)
- Egg yolks – 4
- Cornstarch – ¼ cup (30g)
- Pure vanilla extract – 1 tsp
- Salt – 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.
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