Homemade Cream Puffs with Vanilla Filling

These homemade cream puffs are light, airy, and golden on the outside with a soft, hollow center filled with rich and creamy vanilla pastry cream. They look elegant but are surprisingly simple to make at home.

Ingredients

For the Cream Puff Shells

• 1 cup (240 ml) water
• ½ cup (115 g) unsalted butter
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs, room temperature

For the Vanilla Filling

• 2 cups (480 ml) whole milk
• ½ cup (100 g) granulated sugar
• 4 large egg yolks
• 3 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter
• Pinch of salt

For Finishing

• Powdered sugar, for dusting
• Melted chocolate — optional

Directions

1. Make the Vanilla Filling

1. Pour the milk into a saucepan and heat it over medium heat until it is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, flour, and salt until smooth and slightly pale.
3. Slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly. This gradually warms the eggs without scrambling them.
4. Pour the mixture back into the saucepan with the remaining milk.
5. Cook over medium-low heat, whisking constantly.
6. After several minutes, the mixture will become thick and creamy.
7. Once it begins bubbling gently, continue cooking for about 1 minute, whisking continuously.
8. Remove from the heat and stir in the butter and vanilla extract.
9. Transfer the pastry cream to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
10. Refrigerate for at least 1–2 hours, until completely chilled.

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2. Prepare the Cream Puff Dough

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Add water, butter, sugar, and salt to a saucepan.
4. Heat over medium heat until the butter melts and the mixture comes to a gentle boil.
5. Remove the saucepan from the heat and immediately add all the flour at once.
6. Stir vigorously with a wooden spoon until a smooth dough forms.
7. Return the saucepan to low heat and cook the dough for 1–2 minutes, stirring constantly. The dough should pull away from the sides of the pan and form a smooth ball.
8. Transfer the dough to a mixing bowl and let it cool for about 5 minutes.

3. Add the Eggs

1. Add the eggs one at a time, mixing thoroughly after each addition.
2. At first, the dough may look separated or lumpy. Keep mixing until it becomes smooth before adding the next egg.
3. The finished dough should be thick, smooth, and glossy. When lifted with a spoon, it should slowly fall back in a thick ribbon.

4. Shape the Cream Puffs

1. Transfer the dough to a piping bag fitted with a large round tip.
2. Pipe small mounds onto the prepared baking sheet, leaving about 2 inches of space between each one.
3. You should get approximately 18–24 cream puffs, depending on their size.
4. If the tops have little points, gently smooth them with a damp fingertip.

5. Bake

1. Place the tray in the preheated oven.
2. Bake at 425°F (220°C) for 10 minutes.
3. Without opening the oven door, reduce the temperature to 375°F (190°C).
4. Continue baking for another 20–25 minutes, until the cream puffs are golden brown and feel light and firm.
5. Turn off the oven, slightly open the door, and leave the cream puffs inside for 5–10 minutes.
6. Transfer them to a wire rack and allow them to cool completely.

Don’t open the oven during the first 20 minutes of baking. Opening the door too early can cause the shells to collapse.

6. Fill the Cream Puffs

1. Once the shells are completely cool, transfer the chilled vanilla pastry cream to a piping bag.
2. Make a small hole in the bottom or side of each cream puff.
3. Pipe the vanilla filling inside until the puff feels slightly heavier and full.
4. Repeat with the remaining cream puffs.

7. Finish and Serve

Dust the cream puffs generously with powdered sugar.

For a more decadent dessert, drizzle melted chocolate over the top or dip the tops in chocolate and allow it to set.

Tips for Perfect Cream Puffs

• Use room-temperature eggs for a smoother dough.
• Add eggs gradually; don’t add them all at once.
• The dough should be glossy but not runny.
• Don’t open the oven door too early.
• Make sure the shells are thoroughly baked before removing them from the oven.
• Cool the shells completely before filling.
• Fill them shortly before serving for the best texture.

Storage

Unfilled cream puff shells can be stored in an airtight container for 1–2 days. The vanilla pastry cream should be refrigerated.

Once filled, cream puffs are best enjoyed the same day, as the filling will gradually soften the pastry shell.