Cream Puffs

If you’ve ever looked at a platter of cream puffs and thought, “There’s no way I could pull that off,” you’re in for a surprise. These airy, golden puffs filled with luscious cream look like they belong in a fancy French bakery, but I promise—they’re easier than you think.

This recipe is all about mastering the basics of two components: choux pastry (don’t let the fancy name scare you) and the silky pastry cream filling. Once you’ve got those down, the rest is just assembly, and maybe a light dusting of powdered sugar if you’re feeling fancy.

I remember the first time I made cream puffs; it was for a dinner party, and I was both nervous and excited. Watching the little mounds of dough puff up in the oven felt like pure magic, and when I filled them with homemade pastry cream, I couldn’t stop sneaking bites before dessert was even served. Let’s just say, they were the star of the night—and they can be for you too!

What Are Cream Puffs?

Cream puffs are made from a French dough called pâte à choux (pronounced “paht-ah-shoo”). It’s a light, airy pastry that puffs up beautifully in the oven, creating the perfect hollow shell for all sorts of fillings. Traditionally, they’re stuffed with pastry cream, a rich vanilla custard, but you can also fill them with whipped cream, ice cream, or even savory fillings like cheese.

For today, we’re sticking to a classic pastry cream filling that’s lightened up with whipped cream. It’s called diplomat cream, and it’s as dreamy as it sounds.

Let’s Talk Ingredients

For the Pastry Cream:

• 2 cups (480 ml) whole milk – Creamy and perfect for infusing with vanilla.
• 1 vanilla bean (or 1 tablespoon vanilla bean paste/extract) – Vanilla bean seeds add an incredible flavor and those signature specks.
• 2/3 cup (130 g) granulated sugar
• 1/4 cup (30 g) cornstarch – Keeps the cream thick and sturdy.
• 6 egg yolks – Save the whites for meringue cookies or an angel food cake!
• 1 tablespoon cold butter – Adds richness and shine.

For the Choux Pastry:

• 1 cup (240 ml) water
• 1 1/2 tablespoons sugar – Just a touch for sweetness.
• 1/2 teaspoon salt
• 1/2 cup (113 g) unsalted butter – That’s one stick!
• 1 cup (120 g) all-purpose flour – Nothing fancy needed.
• 3 large eggs, plus 1 optional – The key to perfect choux consistency.

For the Diplomat Cream:

• 1 cup (240 ml) heavy cream – Make sure it’s cold for perfect whipped cream.
• 2 tablespoons powdered sugar – A little sweetness for the cream.

How to Make Cream Puffs

Step 1: Make the Pastry Cream

1. Infuse the Milk: In a medium saucepan, heat the milk and vanilla (seeds scraped from a bean or vanilla bean paste) over medium heat. Bring to a boil, whisking occasionally, then remove from heat and let it steep for about 10 minutes. This gives the vanilla time to work its magic.
2. Mix Dry Ingredients: In a bowl, whisk together the sugar and cornstarch to prevent clumps. (source: Ineskohl.info)
3. Whisk Egg Yolks: Add the egg yolks to the dry mixture and whisk until pale and creamy.
4. Temper the Eggs: Slowly pour about 1/3 cup of the warm milk into the egg mixture while whisking constantly. This keeps the eggs from scrambling. Then, pour everything back into the saucepan.
5. Thicken the Custard: Heat the mixture over medium heat, whisking constantly, until it thickens. Once you see big bubbles, cook for another 30 seconds to remove the starchy taste.
6. Add Butter & Chill: Remove from heat, stir in the cold butter, and transfer the pastry cream to a bowl. Cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming, then refrigerate until cool (about 1-2 hours).

Step 2: Make the Choux Pastry

1. Boil Water & Butter: In a medium saucepan, combine water, sugar, salt, and butter. Bring to a rolling boil over medium-high heat.
2. Add Flour: Remove the pot from heat and dump in the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball.
3. Cook the Dough: Return the pot to the stove and cook over medium heat, stirring constantly, for 1 minute. This dries out the dough slightly, which is key for puffing.
4. Mix in Eggs: Transfer the dough to a stand mixer fitted with a paddle attachment. Mix on low for 30 seconds to cool it slightly. Then, add the eggs one at a time, mixing until smooth before adding the next. The dough should be smooth, glossy, and pipeable.

Step 3: Pipe and Bake

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe mounds about 2 inches wide onto the baking sheet, leaving space between them to puff up.
3. Smooth any peaks with a damp finger, then brush the tops lightly with egg wash for a golden finish.
4. Bake for 15 minutes at 425°F, then reduce the heat to 375°F (190°C) and bake for another 15-20 minutes. The puffs should be golden brown and sound hollow when tapped. Cool completely before filling.

Step 4: Make Diplomat Cream

1. Whip the cold cream and powdered sugar in a chilled bowl until stiff peaks form.
2. Take your chilled pastry cream out of the fridge and whisk it to smooth out any lumps.
3. Gently fold the whipped cream into the pastry cream in batches until light and fluffy.

Step 5: Assemble the Cream Puffs

1. Use a serrated knife to slice the tops off the puffs. You can also poke a hole in the bottom if you prefer filling them without cutting.
2. Fill a piping bag fitted with a star tip with the diplomat cream. Pipe a generous amount of filling into each puff.
3. Replace the tops and dust with powdered sugar for a beautiful finish.

Tips for Perfect Cream Puffs

• Don’t peek! Opening the oven too early can cause your puffs to deflate.
• Cool completely: Warm puffs + cold cream = a soggy mess. Let them cool fully before filling.
• Customize your filling: Swap the diplomat cream for whipped cream, chocolate mousse, or even savory fillings like herbed cream cheese.

Cream puffs are a showstopper dessert, perfect for everything from casual get-togethers to fancy celebrations. Once you master the basics, you’ll want to make them again and again—trust me, they’re that good. So go ahead, impress your friends, and maybe keep a few extras for yourself. You’ve earned it.

Enjoy! ❤️