Cream Puffs

These homemade cream puffs with custard filling have a light, crisp pastry filled with creamy vanilla custard and finished with a dusting of powdered sugar.

This is one of those recipes that gets passed down from generation to generation. It’s an old-fashioned cream puff recipe from my grandma that’s been a family favorite for years. We typically serve them at birthdays, Thanksgiving, Christmas, and Easter.

Some recipes are just too good not to share!

My grandma usually doubled up the size of the cream puffs and did at least 2 tablespoons of dough each. They were large and full of custard. She did it because she had four sons who loved cream puffs and would devour them quickly.

So, if you happen to love cream puffs and extra custard inside, perhaps try doubling up the size of the puffs.

Ingredients

• Shortening
• Butter
• Milk
• Water
• All-Purpose Flour
• White Granulated Sugar
• Large Eggs
• Egg Yolks
• Pure Vanilla Extract
• Corn Starch
• Salt
• Powdered Sugar, for serving

How to Make Cream Puffs

Cream Puffs

• Preheat the oven to 450℉. Line a baking sheet with parchment paper.
• Bring water to a boil in a saucepan. Add shortening and salt and let it melt.
• Reduce heat to low and add flour. Stir until it becomes a ball and no longer sticks to the sides of the saucepan. Remove from the heat.

• Add 1 egg at a time, beating well after each addition.
• Add 1 tablespoon of dough for each cream puff to the baking sheet, 2″ apart.

• Bake in the oven for 20 minutes.
• Lower the oven temperature to 350℉.

Custard

• Beat 2 egg yolks in a small bowl and set aside.
• Melt butter in a pot on the stove. Whisk in sugar and cornstarch until it is a fine sand. Slowly whisk in milk and bring to a boil, continuously whisking to prevent scorching.
• Add 1 tablespoon of the hot mixture to the egg yolks and stir. Add 1-2 additional tablespoons while continuously stirring. This brings the egg yolks up to temperature without cooking them into scrambled eggs. Add the egg mixture to the pot and bring to a boil for 2 minutes.

• Remove from the heat and stir in vanilla. Let cool.
• Using a sharp knife, cut the tops off the cream puffs and spoon custard into each. Place the tops back on the cream puffs.
• Place the filled cream puffs back in the oven for 18-20 minutes.
• Sprinkle with powdered sugar for serving.

Tips for Making Cream Puffs with Custard

1. Cook the flour mixture until it forms a ball. Stir the flour into the hot water/melted shortening until the dough pulls away from the sides of the saucepan.

2. Add the eggs one at a time. Beat each egg thoroughly into the dough before adding the next. The dough should be smooth and thick when finished.

3. Keep the cream puffs evenly sized. Use a tablespoon-sized cookie scoop to portion the dough onto the baking sheet.

4. Avoid opening the oven too early. Cream puffs rely on steam to rise and develop their hollow centers. Opening the oven door before the pastry has set can cause them to collapse.

5. Make sure the pastry shells are fully baked. The cream puffs should be golden brown and feel firm on the outside. Underbaked shells can collapse or become soggy as they cool.

6. Whisk the custard constantly. Stir continuously while heating the milk mixture to prevent scorching and keep the custard smooth. Pay particular attention to the bottom of the saucepan.

7. Temper the egg yolks slowly. Gradually whisk small amounts of the hot milk mixture into the egg yolks before returning them to the saucepan. This helps prevent the eggs from cooking and creating lumps in the custard.

8. Allow the custard to cool before filling. Let the custard cool and thicken before spooning it into the cream puffs. For an extra-smooth texture, press plastic wrap directly against the surface while it cools to prevent a skin from forming.

9. Fill the cream puffs generously. Use a sharp knife to carefully remove the tops without crushing the delicate pastry shells. Spoon the custard into the hollow centers and place the tops back on.

10. Avoid filling the cream puffs too far in advance. For the best texture, fill the cream puffs with custard shortly before serving. The moisture from the custard can soften the pastry shells over time, causing them to become soggy.

11. Add powdered sugar just before serving. Dust the finished cream puffs with powdered sugar right before serving for the prettiest presentation. Adding it too early can cause the sugar to dissolve as it absorbs moisture.

If you love these cream puffs, try my cherry puff pastry turnovers or cherry cheesecake bites for more delicious filled pastries. My banana pudding drop cookies and tiramisu drop cookies are also great choices when you’re craving something sweet and creamy.