Cream puffs (Profiteroles in French) are the perfect balance of crisp, airy pastry and velvety, rich custard. This recipe elevates the classic by using a silky vanilla custard instead of standard whipped cream. The contrast between the golden, cracked choux shell and the cool, smooth filling is nothing short of spectacular. While choux pastry has a reputation for being tricky, this guide breaks down every stage with time stamps and intensity markers so you know exactly when to push hard and when to be gentle.
Ingredients
- For the Vanilla Custard (Crème Pâtissière): 2 cups (480ml) whole milk
- For the Vanilla Custard (Crème Pâtissière): ½ cup (100g) granulated sugar (divided)
- For the Vanilla Custard (Crème Pâtissière): 4 large egg yolks
- For the Vanilla Custard (Crème Pâtissière): ¼ cup (30g) cornstarch
- For the Vanilla Custard (Crème Pâtissière): 1 tsp vanilla bean paste or extract
- For the Vanilla Custard (Crème Pâtissière): 2 tbsp (28g) unsalted butter, cold, cubed
- For the Choux Pastry: ½ cup (120ml) water
- For the Choux Pastry: ½ cup (120ml) whole milk
- For the Choux Pastry: 8 tbsp (113g) unsalted butter, cut into pieces
- For the Choux Pastry: 1 tsp granulated sugar
- For the Choux Pastry: ¼ tsp salt
- For the Choux Pastry: 1 cup (125g) all-purpose flour
- For the Choux Pastry: 4 large eggs (room temperature)
- For Finishing: 1 large egg + 1 tsp water (egg wash)
- For Finishing: Powdered sugar (for dusting)
Instructions
- Heat the milk: In a saucepan, combine the milk and half of the sugar (¼ cup). Heat over medium until steaming and small bubbles form around the edges. Do not boil. Remove from heat.
- Whisk yolks and sugar: In a bowl, whisk egg yolks with the remaining ¼ cup sugar until pale and thick (about 2 minutes). Whisk in the cornstarch until smooth.
- Temper the eggs: Slowly pour ½ cup of the hot milk into the yolk mixture while whisking constantly. Then pour the tempered yolk mixture back into the saucepan with the remaining milk.
- Thicken: Return to medium heat. Whisk constantly for 2–3 minutes. The mixture will go from liquid to thick pudding. Once it bubbles and becomes very stiff, remove from heat.
- Finish custard: Whisk in vanilla and cold butter cubes until smooth. Transfer to a bowl, press plastic wrap directly onto the surface (to prevent skin), and refrigerate for at least 2 hours or up to 3 days.
- Combine liquids: Preheat oven to 400°F (200°C). Line a baking sheet. In a saucepan, combine water, milk, butter, sugar, and salt. Heat over medium until butter melts and mixture comes to a rolling boil.
- Add flour all at once: Remove pan from heat. Dump in all the flour at once. Stir vigorously with a wooden spoon. Return to medium-low heat and cook, stirring constantly, for 2 minutes. A thin film will form on the bottom of the pan. This dries the dough.
- Cool slightly: Transfer dough to a stand mixer bowl. Let cool for 5 minutes (until no longer steaming).
- Add eggs: With mixer on medium speed, add eggs one at a time, mixing fully between each. The dough will look broken, then smooth. After the 4th egg, the dough should be glossy and form a soft V-shape when lifted with a spatula.
- Pipe puffs: Transfer dough to a piping bag with a ½-inch round tip. Pipe 1.5-inch wide mounds (about 2 tbsp each) 2 inches apart on the baking sheet. Wet your finger and tap down any peaks.
- Egg wash: Lightly brush the tops with beaten egg wash.
- Bake: Bake at 400°F for 20 minutes. Reduce heat to 350°F (175°C) and bake another 10–15 minutes until deep golden brown and hollow-sounding when tapped. Do not open the door during the first 20 minutes or they may collapse.
- Cool: Turn off oven, crack the door, and let puffs sit inside for 10 minutes. Transfer to a wire rack to cool completely.
- Prepare custard: Whisk chilled custard to loosen. Transfer to a piping bag with a ¼-inch tip.
- Fill two ways: Option A (easiest): Slice each puff in half. Pipe custard onto bottom half, replace top. Option B (prettier): Poke a small hole in the bottom of each puff and pipe custard inside until it feels heavy.
- Serve: Dust with powdered sugar. Serve immediately within 2–3 hours for best texture.
Notes
Keep puffs crisp: Store unfilled puffs in an airtight container at room temperature for up to 2 days. Refrigerate filled puffs but expect softened shells. Revive soft puffs: Reheat in 350°F oven for 3–4 minutes. Chocolate variation: Drizzle with melted chocolate or use chocolate custard. Freezing: Freeze unfilled baked puffs for 1 month. Freeze custard separately for 1 month. Thaw and fill before serving.
