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Easy Homemade Cream Puffs photo

Homemade Cream Puffs

Delight in these light, airy cream puffs filled with luscious pastry cream and topped with rich chocolate glaze!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Cream Filling:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 4 large 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 large eggs
For the Chocolate Glaze:
  • 4 ounces dark chocolate finely chopped
  • 4 tablespoons unsalted butter cut into cubes
  • 1 tablespoon light corn syrup
  • 1 pinch salt
For Dusting:
  • Powdered sugar

Equipment

  • Mixing bowls
  • Whisk
  • Piping bag
  • Baking sheet
  • Double Boiler

Method
 

Homemade Cream Puffs, Made Easy
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.