Back to French Recipes
Author:
eats_jess
TikTok
1M
149K
Cream Puffs with Vanilla Custard and Whipped Cream
Learn how to make delicious cream puffs from scratch, featuring a delicate choux pastry shell filled with a rich vanilla custard and light whipped cream. This recipe guides you through creating the perfect airy pastry, a creamy homemade custard, and fluffy whipped cream for an exquisite dessert.
#Cream Puff
#Choux Pastry
#Vanilla Custard
#Whipped Cream
#Dessert
#Baking
#French Pastry
#Sweet Treat
Close-up of a filled cream puff
Recipe Information
45m
Prep Time
45m
Cook Time
1h 30m
Total Time
10
Servings
Medium
French
Indonesian
Nutrition (per serving)
190
Calories
4g
Protein
15g
Carbs
13g
Fat
Stack of finished cream puffs
Ingredients
Servings: 10
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Cream puff being dusted with powdered sugar
Instructions
0/16 completed
0%
- In a saucepan, combine 130 ml water, 50 g butter, and 1/2 tsp salt. Heat over medium heat until the butter is melted and the mixture comes to a boil.3m
Preview3mPreviewIn a saucepan, combine 130 ml water, 50 g butter, and 1/2 tsp salt. Heat over medium heat until the butter is melted and the mixture comes to a boil. - Remove the saucepan from heat and immediately add 75 g all-purpose flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.2m
Preview2mPreviewRemove the saucepan from heat and immediately add 75 g all-purpose flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. - Return the dough to low heat and cook for 1-2 minutes, continuously stirring, to dry out the dough. Transfer the dough to a bowl and let it cool slightly for about 5 minutes.7m
Preview7mPreviewReturn the dough to low heat and cook for 1-2 minutes, continuously stirring, to dry out the dough. Transfer the dough to a bowl and let it cool slightly for about 5 minutes. - One by one, beat 2 medium eggs into the slightly cooled dough, mixing thoroughly after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick enough to hold its shape but soft enough to pipe.5m
Preview5mPreviewOne by one, beat 2 medium eggs into the slightly cooled dough, mixing thoroughly after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick enough to hold its shape but soft enough to pipe. - Transfer the choux pastry dough into a piping bag fitted with a star or round nozzle. Pipe small mounds (about 3-4 cm diameter) onto a baking sheet lined with parchment paper, leaving space between each puff.3m
Preview3mPreviewTransfer the choux pastry dough into a piping bag fitted with a star or round nozzle. Pipe small mounds (about 3-4 cm diameter) onto a baking sheet lined with parchment paper, leaving space between each puff. - Preheat your oven to 200°C (400°F). Bake the piped choux pastry for 15 minutes at 200°C. Do not open the oven door during this time.15m
Preview15mPreviewPreheat your oven to 200°C (400°F). Bake the piped choux pastry for 15 minutes at 200°C. Do not open the oven door during this time. - After 15 minutes, reduce the oven temperature to 180°C (350°F) and continue to bake for another 20-25 minutes, or until the cream puffs are golden brown, puffed, and firm. Once baked, turn off the oven and let them cool inside with the door slightly ajar to prevent them from deflating.25mPreview25mPreviewAfter 15 minutes, reduce the oven temperature to 180°C (350°F) and continue to bake for another 20-25 minutes, or until the cream puffs are golden brown, puffed, and firm. Once baked, turn off the oven and let them cool inside with the door slightly ajar to prevent them from deflating.
- While the choux pastry bakes, prepare the vanilla custard. In a bowl, whisk together 2 egg yolks and 40 g granulated sugar until light and creamy. Sift in 20 g cornstarch and whisk until smooth and lump-free.3m
Preview3mPreviewWhile the choux pastry bakes, prepare the vanilla custard. In a bowl, whisk together 2 egg yolks and 40 g granulated sugar until light and creamy. Sift in 20 g cornstarch and whisk until smooth and lump-free. - In a separate saucepan, gently heat 200 ml milk over medium heat until it simmers, but do not boil.2m
Preview2mPreviewIn a separate saucepan, gently heat 200 ml milk over medium heat until it simmers, but do not boil. - Slowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.1m
Preview1mPreviewSlowly pour about half of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling. - Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency.5m
Preview5mPreviewPour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency. - Remove the custard from heat and stir in 24 g butter and 1/4 tsp vanilla extract until fully combined and smooth.1m
Preview1mPreviewRemove the custard from heat and stir in 24 g butter and 1/4 tsp vanilla extract until fully combined and smooth. - Transfer the custard to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2-3 hours.3h
Preview3hPreviewTransfer the custard to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2-3 hours. - In a cold bowl, combine 150 g whipping cream and 15 g granulated sugar. Beat with an electric mixer on high speed until stiff peaks form.3m
Preview3mPreviewIn a cold bowl, combine 150 g whipping cream and 15 g granulated sugar. Beat with an electric mixer on high speed until stiff peaks form. - Once the baked choux pastries are cooled and the custard is chilled, make a small hole at the bottom or slice them horizontally. Fill the cream puffs generously with vanilla custard, then top with whipped cream using separate piping bags.10m
Preview10mPreviewOnce the baked choux pastries are cooled and the custard is chilled, make a small hole at the bottom or slice them horizontally. Fill the cream puffs generously with vanilla custard, then top with whipped cream using separate piping bags. - Dust the filled cream puffs with powdered sugar just before serving.1mPreview1mPreviewDust the filled cream puffs with powdered sugar just before serving.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
