Homemade Cream Puffs
There’s something undeniably delightful about biting into a light, airy cream puff. These little pastries are not only a treat for the taste buds but also a feast for the eyes. Whether filled with luscious vanilla pastry cream or topped with rich chocolate glaze, homemade cream puffs can elevate any gathering or simply satisfy your sweet cravings. While they may seem a bit daunting to make, I assure you that with the right ingredients and steps, you’ll be savoring these delectable bites in no time!
Why I Love This Recipe
This Homemade Cream Puffs recipe has been a cherished favorite in my kitchen for years. The combination of crisp pastry and luscious filling makes every bite an experience. Plus, they are incredibly versatile—you can customize your filling based on the season or occasion. I love how they evoke memories of special celebrations and gatherings, bringing everyone together over a shared love for desserts.
What You’ll Need
- For the Cream Filling:
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon kosher salt
- 4 egg yolks
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- For the Choux Pastry:
- 1 cup water
- 6 tablespoons unsalted butter, cut into ½-inch cubes
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 cup all-purpose flour, sifted
- 4 eggs
- For the Chocolate Glaze:
- 4 ounces dark chocolate, finely chopped
- 4 tablespoons unsalted butter, cut into cubes
- 1 tablespoon light corn syrup
- A pinch of salt
- For Dusting:
- Powdered sugar
Cook’s Kit
- Mixing Bowls: You’ll need a couple of these for preparing your pastry cream and choux pastry.
- Whisk: Essential for mixing the cream filling and beating the eggs.
- Piping Bag: A must-have for filling the cream puffs and shaping the choux pastry.
- Baking Sheet: Use this for baking the cream puffs, preferably lined with parchment paper.
- Double Boiler: Perfect for melting chocolate smoothly for your glaze.
Homemade Cream Puffs, Made Easy
Step 1: Prepare the Cream Filling
In a medium saucepan, whisk together the sugar, cornstarch, and kosher salt. In a separate bowl, whisk the egg yolks. Gradually add the milk to the sugar mixture, stirring constantly. Place the saucepan over medium heat until the mixture thickens and begins to bubble, about 5-7 minutes. Once thickened, remove from heat and whisk in the butter and vanilla extract. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate until chilled.
Step 2: Make the Choux Pastry
In a large saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and quickly stir in the sifted flour until fully combined. Return the saucepan to medium heat and stir for about 1-2 minutes until the dough pulls away from the sides and forms a ball.
Step 3: Add the Eggs
Transfer the dough to a mixing bowl. Allow it to cool for a few minutes before adding the eggs one at a time. Beat well after each addition until the dough is smooth and shiny.
Step 4: Pipe the Dough
Preheat your oven to 400°F (200°C). Using a piping bag fitted with a large round tip, pipe small mounds of dough onto a lined baking sheet, spacing them about 2 inches apart.
Step 5: Bake the Cream Puffs
Bake in the preheated oven for 20-25 minutes, or until puffed and golden brown. Do not open the oven door during baking, as this can cause the puffs to deflate. Once baked, turn off the oven and leave the door slightly ajar for 10 minutes to allow them to cool gradually.
Step 6: Prepare the Chocolate Glaze
In a double boiler, melt the dark chocolate with the butter, light corn syrup, and a pinch of salt until smooth and glossy. Remove from heat and let it cool slightly.
Step 7: Fill the Puffs
Once the cream filling is chilled, use a piping bag to inject the filling into each cream puff through a small hole on the bottom or side.
Step 8: Dip in Chocolate
Dip the tops of each filled cream puff into the chocolate glaze and allow the excess to drip off. Place them on a wire rack to set.
Variations by Season
- Spring: Fill with lemon curd and top with fresh berries for a refreshing twist.
- Summer: Try a coconut cream filling and sprinkle toasted coconut flakes on top.
- Autumn: Use pumpkin spice pastry cream for a fall-inspired flavor.
- Winter: A peppermint chocolate filling would be perfect for the holidays.
Avoid These Mistakes
- Don’t open the oven door while baking! This can cause your puffs to collapse.
- Make sure your dough is fully cooled before adding the eggs to avoid scrambling them.
- Use fresh eggs for the best results; older eggs may not provide the right structure.
- Don’t overmix the dough once you add the eggs; this can result in dense puffs.
Save for Later: Storage Tips
To keep your Homemade Cream Puffs fresh, store them in an airtight container in the refrigerator for up to 2 days. If you want to prepare them ahead of time, you can freeze the unfilled puffs. Simply bake them, cool completely, and then freeze in a single layer. When ready to enjoy, just thaw and fill them with cream and glaze as directed.
FAQ
Can I make the cream filling ahead of time?
Absolutely! You can prepare the cream filling a day in advance and store it in the refrigerator until you’re ready to fill the puffs.
What can I use instead of dark chocolate for the glaze?
You can use milk chocolate or white chocolate for a sweeter glaze. Just adjust the amount of sugar in the recipe accordingly.
Can I bake these cream puffs in advance?
Yes, you can bake the puffs ahead of time and store them in an airtight container. Just fill and glaze them right before serving for the best texture.
How can I make my cream puffs more flavorful?
Add spices like cinnamon or nutmeg to your cream filling, or infuse the milk with vanilla beans for an extra depth of flavor.
Keep Cooking
- Homemade Creamy Mushroom Soup From Scratch
- Butter Cake With Salted Caramel Buttercream Frosting Recipe
- Vanilla Trifle
Serve & Enjoy
Now that you’ve mastered the art of making Homemade Cream Puffs, it’s time to share and enjoy them with friends and family. Whether it’s for a special occasion or just because, these delightful pastries are sure to impress. Dust them with powdered sugar, serve them on a beautiful platter, and watch as your guests marvel at your culinary prowess. Enjoy every delicious bite!
Homemade Cream Puffs
Ingredients
Equipment
Method
- Step 1: Prepare the Cream Filling. In a medium saucepan, whisk together the sugar, cornstarch, and kosher salt. In a separate bowl, whisk the egg yolks. Gradually add the milk to the sugar mixture, stirring constantly. Place the saucepan over medium heat until the mixture thickens and begins to bubble, about 5-7 minutes. Once thickened, remove from heat and whisk in the butter and vanilla extract. Pour the mixture into a bowl, cover with plastic wrap, and refrigerate until chilled.
- Step 2: Make the Choux Pastry. In a large saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and quickly stir in the sifted flour until fully combined. Return the saucepan to medium heat and stir for about 1-2 minutes until the dough pulls away from the sides and forms a ball.
- Step 3: Add the Eggs. Transfer the dough to a mixing bowl. Allow it to cool for a few minutes before adding the eggs one at a time. Beat well after each addition until the dough is smooth and shiny.
- Step 4: Pipe the Dough. Preheat your oven to 400°F (200°C). Using a piping bag fitted with a large round tip, pipe small mounds of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Step 5: Bake the Cream Puffs. Bake in the preheated oven for 20-25 minutes, or until puffed and golden brown. Do not open the oven door during baking, as this can cause the puffs to deflate. Once baked, turn off the oven and leave the door slightly ajar for 10 minutes to allow them to cool gradually.
- Step 6: Prepare the Chocolate Glaze. In a double boiler, melt the dark chocolate with the butter, light corn syrup, and a pinch of salt until smooth and glossy. Remove from heat and let it cool slightly.
- Step 7: Fill the Puffs. Once the cream filling is chilled, use a piping bag to inject the filling into each cream puff through a small hole on the bottom or side.
- Step 8: Dip in Chocolate. Dip the tops of each filled cream puff into the chocolate glaze and allow the excess to drip off. Place them on a wire rack to set.
Notes
- Store filled cream puffs in an airtight container in the refrigerator for up to 2 days.
- Unfilled cream puffs can be frozen; bake, cool, and freeze, then thaw before filling.
- Add spices to the cream filling for extra flavor.
