Cream Puffs
Explore the fun baking with this easy Cream Puffs recipe. Made with simple pantry baking ingredients, whip up these light, airy desserts filled with creamy custard. Great to serve at a festive holiday gathering for dessert or brunch!
Servings: 18 Cream Puffs
Calories: 198kcal
Ingredients
- 1 cup water
- 4 eggs room temperature
- 1 cup all-purpose flour
- ½ cup salted butter sliced
- 3 tsp granulated sugar
Filling
- 1 cup granulated sugar
- ½ cup all-purpose flour
- 3 cups whole milk
- 3 tbsp salted butter
- 2 tsp vanilla extract
- 4 egg yolks
Instructions
Cream Puffs
- Preheat oven to 375℉. Line two baking sheets with parchment paper, and set aside.
- In a large saucepan over medium heat, add sliced butter, water, and sugar. Bring the mixture to a boil, making sure to stir occasionally.
- Using a wooden spoon, slowly stir in the flour. The mixture will start to pull away from the edges and form a ball. This should take 1-2 minutes.
- Remove the dough from the saucepan and put it in a glass heat-proof bowl. Let it cool for 3-4 minutes.
- Mix in one egg at a time using a wooden spoon. Make sure the egg is mixed well before adding the next egg. Once all the eggs have been added, transfer the dough into a piping bag with a ½-inch round piping tip.
- Pipe the dough on the prepared baking sheet. Pipe 2-inch circles starting in the center of the circle, moving outward, and going up and back into the center of the circle. They should end up being 2 inches wide and about 2 inches tall. Continue doing this until all the dough is done. If there are any pointed peaks, dip your finger in water and gently brush them down.
- Bake for 30-35 minutes or until the cream puffs start to turn slightly golden brown on top. Remove the puffs from the oven and let them cool on the pan for 3-4 minutes, then gently transfer them to a wire cooling rack.
Filling
- Add four egg yolks to a medium-sized glass bowl. Set aside.
- Over medium-high heat, add sugar and flour to a medium-sized saucepan and slowly start stirring the milk in about ¾ cup at a time. Let the mixture thicken up before adding more milk. Continue doing this until all the milk has been added and the mixture is thick and bubbling. Lower the heat and stir for 2 minutes.
- Remove the saucepan from the heat and slowly pour the mixture into the bowl with the egg yolks. Stir until the eggs are mixed in.
- Return the mixture to the heat and add the butter, and vanilla extract. Bring to a boil for 2 minutes stirring continuously.
- Remove the filling from the heat and pour into a shallow baking dish. Cover with plastic wrap and place in the refrigerator to cool completely.
- Gently break all the cream puffs in half. Transfer the custard filling to a piping bag and fill each puff. Place the tops back on each puff. Sift an even layer of powdered sugar on top of each puff.
- Serve and enjoy!
Notes
- Wait until the water-butter mix is boiling before you add the flour. That's the key to getting the pastry to the right consistency.
- Try using a piping bag with a round tip to pipe the dough. It helps the puffs bake evenly and look pretty pro!
Nutrition
Calories: 198kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 88mg | Potassium: 93mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 392IU | Calcium: 65mg | Iron: 1mg