Light, airy, and irresistibly elegant, these Classic Cream Puffs are made from traditional choux pastry and filled with a rich, silky vanilla pastry cream. With crisp shells and a luscious custard center, this timeless dessert delivers bakery-quality results right from your kitchen.
Perfect for holidays, celebrations, or anytime you crave a refined yet comforting treat, cream puffs prove that classic desserts never go out of style.
Who Is This Recipe For?
This recipe is perfect for:
- Home bakers who love classic French desserts
- Anyone wanting to master choux pastry from scratch
- Hosts looking for an impressive make-ahead dessert
- Fans of light pastries with creamy fillings
- Beginner-to-intermediate bakers ready to level up their skills
Why It’s Great
- Authentic French technique with simple ingredients
- Light, crisp shells paired with creamy vanilla filling
- Can be made ahead and assembled later
- Elegant presentation with minimal decoration
- Customizable with chocolate, coffee, or fruit flavors
Ingredients
For the Choux Pastry (Cream Puff Shells)
- 2¾ cups unbleached all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking soda
- 2 cups water
- 9½ tablespoons unsalted butter
- 6 large eggs
For the Vanilla Pastry Cream Filling
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tablespoons unsalted butter
- 1½ teaspoons vanilla extract
- 1 tablespoon rum (optional, traditional)
Kitchen Equipment Needed
- Medium and large saucepans
- Mixing bowls
- Wooden spoon or silicone spatula
- Whisk
- Baking sheets
- Parchment paper
- Piping bag (or spoon)
- Cooling rack
How to Make Cream Puffs
Step 1: Make the Choux Pastry
Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
In a saucepan, bring water and butter to a rolling boil. Reduce heat and add flour, salt, and baking soda all at once. Stir vigorously until the dough pulls away from the sides and forms a smooth ball.
Remove from heat and let cool for 5 minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
Pipe or spoon dough onto baking sheets, spacing evenly.
Bake for 30–35 minutes until puffed and golden. Do not open the oven while baking. Cool completely.
Step 2: Prepare the Pastry Cream
In a saucepan, whisk sugar, flour, and salt. Gradually whisk in milk and egg yolks until smooth.
Cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat and stir in butter, vanilla, and rum (if using).
Cover with plastic wrap directly on the surface and chill until fully cooled.
Step 3: Fill the Cream Puffs
Slice cooled shells in half or poke a hole underneath. Fill with pastry cream using a piping bag or spoon.
Dust with powdered sugar or drizzle with chocolate if desired.
Storage
- Unfilled shells: Store at room temperature for 1 day or freeze up to 2 months
- Pastry cream: Refrigerate up to 3 days
- Filled cream puffs: Best eaten within 24 hours, refrigerated
FAQ
Why did my cream puffs collapse?
They may be underbaked. Shells must be fully dry and crisp before removing from the oven.
Can I make them ahead of time?
Yes! Prepare shells and filling separately, then assemble before serving.
Can I flavor the pastry cream?
Absolutely—try chocolate, coffee, or citrus zest.
Do I need rum?
No, it’s optional but adds classic depth of flavor.
Conclusion
These Classic Cream Puffs with Vanilla Pastry Cream are a true celebration of timeless baking. Light, elegant, and endlessly satisfying, they showcase how simple ingredients can create extraordinary results. Whether for a holiday dessert table or a weekend baking project, this recipe is one you’ll return to again and again.
