Easy Cream Puffs with Custard Filling

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These Easy Cream Puffs with Custard Filling feature crisp, golden choux pastry filled with a silky homemade vanilla custard. Light, airy, and irresistibly creamy, they’re perfect for birthdays, holidays, afternoon tea, or whenever you’re craving a classic bakery-style dessert.

Preparation Time

  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Cooling Time: 1 hour
  • Total Time: 2 hours 5 minutes
  • Servings: 12 cream puffs

Ingredients

For the Choux Pastry

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

For the Vanilla Custard Filling

  • 2 cups (480ml) whole milk
  • ½ cup (100g) granulated sugar
  • 4 large egg yolks
  • ¼ cup (30g) cornstarch
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • Pinch of salt

Optional Toppings

  • Powdered sugar
  • Melted dark or milk chocolate
  • Chocolate ganache
  • Fresh berries
  • Whipped cream

Equipment

  • Medium saucepan
  • Mixing bowls
  • Wooden spoon
  • Electric mixer (optional)
  • Piping bag with a round tip
  • Baking sheet
  • Parchment paper
  • Cooling rack

Instructions

Step 1: Prepare the Custard

In a saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil.

In a separate bowl, whisk together:

  • Sugar
  • Egg yolks
  • Cornstarch
  • Salt

Slowly pour about half of the warm milk into the egg mixture while whisking constantly.

Return everything to the saucepan.

Cook over medium heat, whisking continuously, until the custard becomes thick and smooth, about 4–6 minutes.

Remove from the heat.

Stir in:

  • Butter
  • Vanilla extract

Transfer the custard to a bowl.

Press plastic wrap directly onto the surface to prevent a skin from forming.

Refrigerate for at least 1 hour until completely chilled.

Step 2: Make the Choux Pastry

Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper.

In a saucepan, combine:

  • Water
  • Butter
  • Sugar
  • Salt

Bring to a gentle boil.

Reduce the heat to low.

Add all the flour at once.

Stir vigorously until the dough forms a smooth ball and pulls away from the sides of the pan, about 2 minutes.

Continue stirring for another minute to remove excess moisture.

Remove from the heat and cool for 5 minutes.

Step 3: Add the Eggs

Beat in the eggs one at a time.

Mix thoroughly after each addition until the dough becomes smooth and glossy.

The finished dough should slowly fall from the spoon in a thick ribbon.

Step 4: Pipe the Cream Puffs

Transfer the dough to a piping bag fitted with a large round tip.

Pipe 2-inch rounds onto the prepared baking sheet, leaving about 2 inches between each puff.

Lightly smooth any peaks with a damp fingertip.

Step 5: Bake

Bake at 400°F (200°C) for 15 minutes.

Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 15–20 minutes, or until the puffs are deep golden brown and crisp.

Turn off the oven and leave the door slightly open for 10 minutes.

Transfer the puffs to a cooling rack.

Once cool, poke a small hole in each puff with a skewer to release steam.

Allow them to cool completely.

Step 6: Fill the Cream Puffs

Transfer the chilled custard to a piping bag.

Insert the tip into the bottom or side of each puff.

Pipe in the custard until each puff feels heavy and full.

Alternatively, slice each puff in half and spoon the custard inside.

Step 7: Decorate and Serve

Dust generously with powdered sugar.

For an extra-special finish, drizzle with melted chocolate or chocolate ganache.

Serve immediately or chill until ready to enjoy.

Tips for Perfect Cream Puffs

  • Use room-temperature eggs for smoother dough.
  • Cook the dough long enough to remove excess moisture.
  • Avoid opening the oven door during baking.
  • Bake until the puffs are a rich golden brown for crisp shells.
  • Cool completely before filling to prevent the custard from melting.
  • Chill the custard thoroughly for the easiest piping.

Flavor Variations

Chocolate Cream Puffs

Replace 2 tablespoons of the cornstarch with cocoa powder in the custard, or fold melted dark chocolate into the finished custard.

Lemon Cream Puffs

Add 1 tablespoon of lemon zest and 2 teaspoons of lemon juice to the custard after cooking.

Coffee Custard

Stir 1 tablespoon of instant espresso powder into the warm milk before making the custard.

Strawberry Cream Puffs

Fold finely diced fresh strawberries into the chilled custard just before filling.

Cookies & Cream

Fold crushed chocolate sandwich cookies into the cooled custard for a fun twist.

What to Serve With

These cream puffs pair beautifully with:

  • Fresh strawberries or raspberries
  • Coffee or espresso
  • Hot tea
  • Hot chocolate
  • Vanilla ice cream
  • Chocolate sauce
  • Caramel sauce
  • Berry compote

Storage

Store filled cream puffs in an airtight container in the refrigerator for up to 2 days.

Unfilled pastry shells can be stored at room temperature for 2 days.

Freezing

Freeze unfilled pastry shells in a freezer-safe bag for up to 2 months.

Thaw at room temperature, then refresh in a 300°F (150°C) oven for 5 minutes before filling.

Custard is best made fresh and is not recommended for freezing, as it may separate when thawed.

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