Web Analytics

Classic Cream puffs

Desserts

Featuring a delicious choux pastry shells and silky pastry cream filling, these little puffs are so addictive! Everyone will adore these creamy dessert!

Jump to recipe

Classic cream puffs, made of light choux pastry shells filled with vanilla scented pastry cream are everyone's favourite dessert. Combination of tasty choux pastry and delicious cream made these dessert so addorable. 

These little puffs my seem complicated to make, but it's quite simple once you are familiar with all steps. Pastry cream is whipped up in 10 minutes with simple everyday ingredients such as milk, eggs, cornstarch...

In this dessert you will get familiar with magic of making choux pastry - which is also easy and simple - just divide into two steps. Follow our recipe below and you will be rewarded with these amazing creamy puffs your family and friends will adore.

try also these tasty recipes:

making pastry cream

Pastry cream is made so easily, in only 10 minutes. First prepare all ingredients: MILK, HEAVY CREAM, EGG YOLKS, SUGAR, CORNSTARCH plus some LEMON PEEL for extra citrus flavour.

The process is easy - first heat milk, heavy cream with lemon peel. Meanwhile, whisk egg yolks, sugar and cornstarch until combine. Leave aside for 3 - 4 minutes, then remove lemon peel.

Pour half of the milk mixture into eggs slowly whisking continuously, then pour back this into the saucepan. Cook on a low heat for 2 - 3 minutes. Cream will start to thicken immediately. 

We recommend to strain the cream to get silky texture. Once strained, leave to cool for a few minutes, then keep in the fridge covered with cling film. Pastry cream can be enriched to get different flavours like in our recipe for coconut cream puffs.

useful tip for making classic pastry cream

It is important to slowly pour the milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling. Stir the pastry cream continuously, so it doesn't stick to the bottom of the saucepan.

how to make choux pastry dough

Choux pastry may seem complicated to make, but it's quite easy and simple. This dough is first cooked on the stove, then shaped into rounds and baked in the oven until they are puffed and golden. 

 For making it you will need:

  • WATER
  • FLOUR
  • PINCH OF SALT
  • EGGS
  • BUTTER

First place water in a heavy-based saucepan together with a pinch of salt and butter cutted into smaller pieces. Heat until it start to simmer, then pour flour into it at once and cook until the ball of dough forms.

Use wooden spoon for beating the dough against the bottom of the pan. Transfer the dough into one bowl, slightly cool then add eggs and using electric mixer, form a smooth shiny dough.

For more useful tips and detailed explanation for making perfect choux pastry, check our choux pastry guide with photos.

shaping choux pastry puffs

Transfer the pastry dough into a piping bag fitted with a star tip. Pipe as many puffs as you’d like, but keep them all the same size so they cook evenly. I get 10-12 larger puffs from this recipe. Pipe the dough in a circle and work your way up, but avoid making a peak. It will burn in the oven. If you end up with peaks, just flatten them down slightly.


Extra tips for shaping choux puffs tip

Choux puffs can be shaped in two ways. 

The easiest way to shape the puffs is by transferring the dough into piping bag then piping small rounds on the baking tray lined with baking paper. If you don't have piping bag on hand, you can do this using a two teaspoons. Just grab one teaspoon of the dough and slide on the baking tray using another teaspoon. 

  • When piping choux pastry hold the piping bag with your left hand in the bottom, and squeeze the piping bag on the top with right hand. Once you make a mound make a sharp, circular movement to stop. Pipe the dough into conical shape as this will result later in perfectly shaped cream puffs ideal for filling. Once you are done wet your finger and smooth down the points of each puff.

baking choux Pastry puffs

For baking choux pastry you need to preheat the oven to high temperature (200 C) to help the pastries puff, then lower slightly to help them cook and give some golden colour. 2 - 3 minutes before the end of baking, prick each puff with a toothpick to release the steam out.

Extra tips for  choux pastry baking

  • Don't open the oven while pastries cooks, as cool air will prevent them from properly puffing up. Bake until the pastries are slightly puffed, golden brown and dry to the touch. 

  • Sometimes puffs can be golden on the outside but still not cooked inside. If you take out puffs from the oven a bit too early they will deflate. The best way to check if they are ready is to take one puff from the oven, wait for 30 seconds and then cut to see if it is ready. It should be hard and not eggy inside and once cutted it should keep the form.

filling cream puffs

Once the pastry cream is cooled, add vanilla bean paste, stir and spoon into piping bag fitted with a star tip. Pipe each shell with the pastry cream, the top. Dust with some icing sugar. Serve immediately, or keep in the fridge until serving.

storing classic cream puffs

Cream puffs are best served the day they are made, but will keep well in the fridge for up to 3 days. 

looking for more dessert recipes?


More Dessert Recipes

shop kitchen essentials for this recipe

Heavy-Bottom Saucepan | Heatproof Bowl | Wire Whisk | Wooden Spoon | Hand Mixer | Piping Set | Baking Tray | Baking Paper Sheets | Mini Sieve | Serving Tray


Classic Cream Puffs

MAKES: 20 cream puffs
COOKS IN: 50 minutes
LEVEL: Moderate

INGREDIENTS

For the pastry cream

  • 4 egg yolks, from the fridge
  • 55g (1/4 cup) caster (fine) sugar
  • 30g (1/4 cup) cornstarch
  • 300ml (1 1/4 cup) whole milk
  • 110ml (1/3 cup + 2 tbsp) whipping cream (33 - 36% milk fat)
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon grated lemon zest

For the choux pastry

  • 120ml (1/2 cup) water
  • 56g (4 tbsp) butter
  • 1 pinch of salt
  • 80g (2/3 cup) plain flour
  • 2 eggs, at room temperature

METHOD

  1. FOR THE PASTRY CREAM, place the milk in a heavy-based saucepan and bring to the boil. 

  2. In heatproof bowl, whisk together egg yolks, sugar and cornstarch. Add some hot milk into this and whisk again.

  3. Pour egg mixture back into the rest of the milk and simmer on a low heat, whisking continuously for 2 minutes or until it thickens. Cover and leave to cool. 

  4. FOR THE PUFFS, preheat the oven to 220 C and line two baking trays with baking paper.

  5. Place the cubed butter and water in a medium saucepan and heat until the butter has melted, then bring to a simmer.

  6. Remove the saucepan from the heat and add the flour all at once. Return to the low heat and stir the dough it starts to pull away from the sides of the saucepan (1 - 2 minutes).

  7. Remove the saucepan from the heat and transfer the mixture to the bowl. Beat eggs aside then add 2/3 of the the whisked eggs and beat with an electric hand mixer at low speed for about a minute. Slowly add in the rest of the eggs, a little at a time, until the paste is smooth and glossy. This can also be done by hand using a wooden spoon.

  8. Spoon choux pastry dough into a piping bag fitted with a large star tip. Pipe mounds of the size of a small walnut on the baking tray, leaving some spaces between. Gently smooth the peaks with finger. You can also use plastic bag and cut off the corner for easy piping. 

  9. First bake in the oven preheated to 200°C (392°F) for 15 minutes then reduce temperature to 180°C (356°F) and bake for another 10 minutes. Don't open the oven while pastries cooks, as cool air will prevent them from properly puffing up. Bake until the pastries are slightly puffed, golden brown and dry to the touch.

  10. Transfer the puffs to a wire rack and using a serrated knife, immediately and carefully - cut the puff shells in half, horizontally. Discard the soft dough from the bottom half of the shell. Set shells aside to cool.

  11. Spoon pastry cream into the piping bag fitted with large star tip and fill the choux pastry. Cover with the lid and dust with some icing sugar.

This webpage contains affiliate links. Please view the Affiliate disclosure policy for more details.

Search Recipes

Welcome to
Secret Recipe Notebook!

Our Popular Recipes

  1. Almond Flour Biscotti

    Sep 19, 21 01:45 PM

    Follow our recipe and make almond flour biscotti! These simple biscotti with delicate almond flavour are ideal pair with a cup of tea.

    Read More

  2. Chestnut Flour Pistachio Muffins

    Sep 15, 21 09:43 AM

    Make at home these moist muffins made of a mix of chestnut, almond and whole grain flours and packed with tons of toasted pistachios.

    Read More

  3. Bacon Mozzarella Pizza Muffins

    Aug 10, 21 06:47 AM

    You will love these bacon mozzarella pizza muffins! These easy pizza bites are packed with smoked bacon and melted mozzarella!

    Read More

  4. Almond Flour Chocolate Chip Cookies

    Aug 10, 21 06:46 AM

    Make these amazing almond flour chocolate chip cookies. You will adore these soft cookies packed with tons of chocolate.

    Read More

  5. Summer Flatbread Pizza

    Aug 10, 21 06:46 AM

    These summer flatbread pizza comes together quickly. It's loaded with colourful summer veggies plus mozzarella. Easy summer meal!

    Read More

  6. Vanilla Ice-Cream

    Jul 23, 21 05:41 AM

    Make at home this delicious vanilla ice-cream! For this recipe you will need only 4 ingredients! Creamy and so delicious!

    Read More

  7. Fudgy Hazelnut Brownies

    Jul 19, 21 03:26 PM

    These fudgy hazelnut brownies are a true paradise for chocolate lovers. Rich and decadent and enriched with toasted hazelnuts, these brownies are best served with a scoop of vanilla ice-cream.

    Read More

  8. Linguine With Tuna Tomato Sauce

    Jul 19, 21 03:23 PM

    Linguine pasta with tuna tomato sauce - an ideal summer dish! Ready in 20 minutes!

    Read More