I finally mastered How To Make Cream Puffs with one simple trick that changed my baking routine, and I can’t wait to share it.

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I used to think cream puffs were a bakery-only thing, something you paid for because they looked too delicate to try at home. After watching a few Cream Puffs Video clips and digging through How To Make Cream Puffs threads I realized they’re actually forgiving.

The shell is mostly just unsalted butter and all purpose flour with a little heat and patience and the results are oddly impressive even when you rush. This version is simple, forgiving and kinda addictive.

You might mess one up, but you’ll still want to make them again.

Ingredients

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All purpose flour: mostly carbs, some protein, gives structure and light interior.
Large eggs: rich in protein and fat, helps set shells and add moisture.
Unsalted butter: provides fat for richness, browning and tender crumb.
Granulated sugar: sweetens, aids browning and texture, dont offer much nutrition.
Whole milk: adds creaminess, calcium and some fat for richer pastry.
Cornstarch: thickener for silky custard, helps set pastry cream without graininess.
Vanilla extract: tiny calories, big aroma, makes filling taste warmer and rounder.
Powdered sugar: pure sweetness for dusting, adds visual charm but extra sugar.

Ingredient Quantities

1 cup (240 ml) water

1/2 cup (113 g) unsalted butter (about 1 stick)

1 tbsp granulated sugar

Pinch of salt

1 cup (125 g) all purpose flour

4 large eggs

2 cups (480 ml) whole milk

1/2 cup (100 g) granulated sugar

1/4 cup (30 g) cornstarch

3 large egg yolks

2 tbsp (28 g) unsalted butter

1 tsp vanilla extract

Powdered sugar for dusting, optional

How to Make this

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1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a medium saucepan combine 1 cup (240 ml) water, 1/2 cup (113 g) unsalted butter, 1 tbsp granulated sugar and a pinch of salt and bring to a rolling boil.

2. Remove pan from heat, add 1 cup (125 g) all purpose flour all at once and stir hard with a wooden spoon until the dough forms a ball and pulls away from the sides. Return to low heat for 1 to 2 minutes while stirring to dry it out a bit.

3. Let the dough cool 3 to 5 minutes so it wont cook the eggs. Beat in 4 large eggs one at a time, mixing well after each addition until the dough is smooth, glossy and falls in a ribbon when lifted. If it feels too stiff add a teaspoon of water.

4. Transfer dough to a piping bag or use two spoons, pipe or scoop mounds about 1 1/2 inches across onto the prepared sheet leaving space between. Smooth any sharp peaks with a wet fingertip. No egg wash needed.

5. Bake at 425°F (220°C) for 10 to 12 minutes, then reduce oven temperature to 350°F (175°C) and bake another 15 to 20 minutes until puffed, golden and hollow sounding when tapped. Turn oven off, crack the door and let the puffs sit inside for 10 minutes to dry out so they dont collapse.

6. While puffs bake make the pastry cream: heat 2 cups (480 ml) whole milk with 1/2 cup (100 g) granulated sugar in a saucepan over medium heat until it’s hot and just starting to steam, not a rolling boil.

7. In a bowl whisk 1/4 cup (30 g) cornstarch with 3 large egg yolks until smooth. Temper the yolks by slowly whisking in about 1/3 of the hot milk, then pour the tempered mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. Continue cooking 1 to 2 minutes more while stirring so the cornstarch cooks through.

8. Remove from heat and whisk in 2 tbsp (28 g) unsalted butter and 1 tsp vanilla extract until silky. For extra smoothness strain the custard through a fine mesh sieve into a bowl, press plastic wrap directly on the surface to prevent a skin, and chill until cold.

9. When puffs are cool, split them or poke a small hole in the bottom and fill with chilled pastry cream using a piping bag or spoon. Dust with powdered sugar if you want and serve within a day for best texture.

Equipment Needed

1. Oven
2. Baking sheet and parchment paper
3. Medium saucepan
4. Wooden spoon (or heatproof spatula)
5. Large mixing bowl and whisk
6. Measuring cups and spoons (or kitchen scale)
7. Piping bag (or two spoons) and a small spatula for filling
8. Fine mesh sieve and plastic wrap for chilling the pastry cream

FAQ

Q: Why did my cream puffs collapse after baking? A: Most likely they weren't dry enough inside. If the centers stay moist the shells will sink as they cool. Bake until they're deep golden and sound hollow when tapped, dont open the oven during the first 15 minutes, and if needed, crack a tiny hole in one to let steam out and bake a few more minutes to dry them fully.

Q: How do I get nice round puffs that rise evenly? A: Use a piping bag or two spoons and pipe or drop the dough in even mounds about 1 1/2 to 2 inches apart. Wet your fingertip to smooth any peaks, and make sure the dough is thick enough to hold its shape before piping. Room temp eggs help give consistent rise.

Q: My choux dough is too runny or too stiff, what now? A: Eggs are the key. Add them one at a time till the batter is smooth and falls off a spoon in a thick ribbon. If too runny add a little more flour cooked into the dough, if too stiff try beating in a tiny bit of beaten egg. Using large eggs at room temp keeps it predictable.

Q: Can I make the shells and the pastry cream ahead of time? A: Yes. Shells keep well frozen unfilled for up to 2 months, thaw and re-crisp in a hot oven before filling. Pastry cream can be made 1 to 3 days ahead, cover with plastic pressed to the surface so it doesn't form a skin. Fill the shells right before serving to avoid soggy puffs.

Q: How do I fill the puffs without making them soggy? A: Chill the pastry cream well, then use a piping bag with a small tip to inject filling into the bottom or side of each shell. Alternatively split the shells open and spoon in the cream. Never fill hours ahead if you want crispy shells.

Q: Any quick tips to rescue a failed batch? A: If shells collapsed, reheat them at 300 F for 10 to 15 minutes to crisp and dry them out, then fill. If the pastry cream is lumpy, whisk it over low heat while adding a splash of milk until smooth, then cool. And remember, practice helps, every oven and dough is a little different.

Simple And Easy Cream Puffs Recipe Substitutions and Variations

Unsalted butter: swap with the same amount of salted butter, just skip adding extra salt elsewhere, or use a plant-based stick margarine in equal measure, though flavor and browning might be a bit different.
Whole milk: use 2% or skim for a lighter cream, or unsweetened oat milk or full-fat soy milk for dairy free options; oat milk is closest to whole milk’s richness but the pastry cream can be slightly thinner.
All purpose flour: use a gluten-free 1-to-1 baking blend that contains xanthan gum (use the same weight), or try cake flour for a finer, lighter shell, just measure by weight not cups.
Cornstarch: substitute arrowroot powder or potato starch in equal amounts, arrowroot gives a clearer, silkier finish but don’t overcook it or it can break down.

Pro Tips

1) Use room temperature eggs and add them slowly. If you add a cold egg the dough can seize and you wont get that smooth ribbon texture. Beat each egg in fully, then stop and check the ribbon test. If the dough feels too stiff, add a teaspoon of warm water at a time until it loosens.

2) Drying is everything for hollow shells. After they look done, leave them in the turned off oven with the door cracked for 10 minutes so steam can escape, dont rush this or they will collapse. If one does deflate you can rebake the cooled shell for a few minutes to crisp it back up before filling.

3) Make the pastry cream extra smooth and stable. Temper the yolks very slowly, then strain the cooked custard and press plastic wrap right onto the surface so a skin wont form. Chill it fast over an ice bath. If you need the cream firmer for hot weather try folding in a little stabilized whipped cream, or for long holds add a tiny bit of bloomed gelatin.

4) Prep ahead and storage hacks. You can bake and freeze cooled empty shells on a tray, then bag them for up to a month. To refresh frozen shells heat them in a 350 F oven a few minutes before filling so they crisp. Fill the puffs just before serving for best texture, and keep filled pastries refrigerated and eat within a day.

Simple And Easy Cream Puffs Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally mastered How To Make Cream Puffs with one simple trick that changed my baking routine, and I can't wait to share it.

Servings

servings

Calories

348

kcal

Equipment: 1. Oven
2. Baking sheet and parchment paper
3. Medium saucepan
4. Wooden spoon (or heatproof spatula)
5. Large mixing bowl and whisk
6. Measuring cups and spoons (or kitchen scale)
7. Piping bag (or two spoons) and a small spatula for filling
8. Fine mesh sieve and plastic wrap for chilling the pastry cream

Ingredients

1 cup (240 ml) water
1/2 cup (113 g) unsalted butter (about 1 stick)
1 tbsp granulated sugar
Pinch of salt
1 cup (125 g) all purpose flour
4 large eggs
2 cups (480 ml) whole milk
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
3 large egg yolks
2 tbsp (28 g) unsalted butter
1 tsp vanilla extract
Powdered sugar for dusting, optional

Directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a medium saucepan combine 1 cup (240 ml) water, 1/2 cup (113 g) unsalted butter, 1 tbsp granulated sugar and a pinch of salt and bring to a rolling boil.
Remove pan from heat, add 1 cup (125 g) all purpose flour all at once and stir hard with a wooden spoon until the dough forms a ball and pulls away from the sides. Return to low heat for 1 to 2 minutes while stirring to dry it out a bit.
Let the dough cool 3 to 5 minutes so it wont cook the eggs. Beat in 4 large eggs one at a time, mixing well after each addition until the dough is smooth, glossy and falls in a ribbon when lifted. If it feels too stiff add a teaspoon of water.
Transfer dough to a piping bag or use two spoons, pipe or scoop mounds about 1 1/2 inches across onto the prepared sheet leaving space between. Smooth any sharp peaks with a wet fingertip. No egg wash needed.
Bake at 425°F (220°C) for 10 to 12 minutes, then reduce oven temperature to 350°F (175°C) and bake another 15 to 20 minutes until puffed, golden and hollow sounding when tapped. Turn oven off, crack the door and let the puffs sit inside for 10 minutes to dry out so they dont collapse.
While puffs bake make the pastry cream: heat 2 cups (480 ml) whole milk with 1/2 cup (100 g) granulated sugar in a saucepan over medium heat until it’s hot and just starting to steam, not a rolling boil.
In a bowl whisk 1/4 cup (30 g) cornstarch with 3 large egg yolks until smooth. Temper the yolks by slowly whisking in about 1/3 of the hot milk, then pour the tempered mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. Continue cooking 1 to 2 minutes more while stirring so the cornstarch cooks through.
Remove from heat and whisk in 2 tbsp (28 g) unsalted butter and 1 tsp vanilla extract until silky. For extra smoothness strain the custard through a fine mesh sieve into a bowl, press plastic wrap directly on the surface to prevent a skin, and chill until cold.
When puffs are cool, split them or poke a small hole in the bottom and fill with chilled pastry cream using a piping bag or spoon. Dust with powdered sugar if you want and serve within a day for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.