Cream Puffs with Custard Filling

WANT TO SAVE THIS RECIPE ?

Cream Puffs with Custard Filling

Elegant, airy pastries made easy at home

There’s something timeless about cream puffs. One bite into that crisp, golden shell—followed by a spoonful of cool, silky vanilla custard—feels like stepping into a quiet European café where dessert is meant to be savored, not rushed.

Traditionally, cream puffs sound intimidating. Choux pastry. Precision timing. Piping bags. But this version is a gift to home bakers everywhere. By using store-bought puff pastry and a simple homemade custard, you get all the elegance with none of the stress. No special skills required. No fancy equipment. Just buttery layers, creamy filling, and a dusting of powdered sugar that makes everything feel special.

These cream puffs are proof that impressive desserts don’t need to be complicated—just thoughtfully made

Why You’ll Love This Recipe

• Elegant, bakery-style dessert with minimal effort
• Uses store-bought puff pastry for convenience
• Homemade custard delivers rich, classic flavor
• No piping bags or advanced techniques required
• Perfect for entertaining, holidays, or afternoon tea
• Can be prepped in stages for stress-free serving

Ingredients

For the Pastry Shells

• 1 sheet (about 8.5 oz) frozen puff pastry, fully thawed
• Powdered sugar, for dusting

For the Vanilla Custard Filling

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• Pinch of fine sea salt
• 4 large egg yolks
• 2 teaspoons pure vanilla extract
• 2 tablespoons unsalted butter, cut into small pieces

Note: Whole milk gives the creamiest texture, but 2% milk can be used if needed.

Equipment Needed

• Baking sheet
• Parchment paper or silicone baking mat
• 3-inch round cutter or drinking glass
• Medium saucepan
• Whisk
• Mixing bowls
• Serrated knife
• Spoon or piping bag (optional)
• Plastic wrap

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

2. Cut and Bake the Puff Pastry

Unfold the thawed puff pastry on a lightly floured surface. Using a 3-inch round cutter or glass, cut out circles and place them on the baking sheet, spacing them 1–2 inches apart.

Prick the center of each circle 3–4 times with a fork to control rising.

Bake for 15–18 minutes, until puffed and deeply golden. Transfer to a wire rack and cool completely.

3. Make the Custard

In a medium saucepan, whisk together milk, sugar, cornstarch, and salt until smooth. Cook over medium heat, whisking constantly, until thickened (about 5 minutes).

In a separate bowl, whisk egg yolks. Slowly add about ½ cup of the hot milk mixture to the yolks while whisking to temper them.

Return the tempered mixture to the saucepan. Cook on low heat for 4–5 minutes, stirring constantly, until thick and smooth.

Remove from heat. Stir in vanilla extract and butter until glossy.

Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 30 minutes.

4. Assemble the Cream Puffs

Once cooled, slice each pastry round in half horizontally using a serrated knife.

Spoon or pipe 1–2 tablespoons of chilled custard onto the bottom half. Place the top gently over the filling.

5. Finish and Serve

Dust generously with powdered sugar just before serving. Serve chilled or slightly cool.

Pro Tips

• Always cool pastry completely before filling to prevent melting custard
• Press plastic wrap directly on custard to avoid skin formation
• Pricking pastry centers prevents overly tall domes
• Chill custard thoroughly for clean, creamy texture
• Dust powdered sugar right before serving for best appearance

Variations & Substitutions

• Citrus custard: Add lemon or orange zest to the custard
• Chocolate version: Stir 2 oz melted dark chocolate into warm custard
• Coffee custard: Add 1 tsp espresso powder to milk
• Dairy-light: Use 2% milk (texture slightly softer)
• Flavor boost: Add cinnamon or cardamom to custard

Serving, Pairing & Storage Guide

Serving

• Best served chilled or slightly cool
• Dust with powdered sugar just before serving

Pairings

• Espresso or cappuccino
• Earl Grey or chamomile tea
• Fresh berries or berry compote

Storage

• Store assembled cream puffs in the refrigerator up to 24 hours
• Custard alone keeps 3 days refrigerated

Freezing

• Freeze unfilled pastry shells only up to 1 month
• Re-crisp at 350°F for 5 minutes before filling

Frequently Asked Questions

Can I make the custard ahead of time?
Yes, up to 3 days ahead, tightly covered.

Can I use store-bought pudding?
You can, but homemade custard has superior flavor and texture.

Why did my pastry puff too much?
Skipping fork pricks traps steam. Press gently after baking if needed.

Can I freeze assembled cream puffs?
No — custard weeps and pastry softens.

Do I need a piping bag?
Not at all. A spoon works perfectly.