Classic French Cream Puffs That Vanish in Minutes

You think bakery-level desserts require a diploma and a week off. Nope. These Classic French Cream Puffs are deceptively simple, wildly impressive, and honestly a little dangerous because they disappear fast.

Light as air on the outside, cool and luscious inside—this is the dessert that gets you invited back. You’ll whisk, you’ll pipe, you’ll feel smug. And when that hollow shell puffs in the oven?

Chef’s kiss.

What Makes This Recipe So Good

Three words: crispy, hollow, creamy. The shells bake into golden, airy domes with a tender interior begging to be filled. The vanilla pastry cream is silky, rich, and not too sweet—think cloud meets custard.

And the technique? Straightforward, repeatable, and satisfying. Consider this your gateway to French baking without the panic.

Servings, Prep time, Cooking time, Calories

• Servings: 12 cream puffs
• Prep Time: 25 minutes
• Cook Time: 30–35 minutes
• Cooling/Chill Time: 90 minutes
• Approx.

  Calories: 220 per cream puff

What You’ll Gather

• For the pâte à choux (choux pastry):
  • 1/2 cup (115 g) unsalted butter, cut into pieces
  • 1 cup (240 ml) water
  • 1 tbsp granulated sugar
  • 1/2 tsp fine salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs, room temperature
• For the vanilla pastry cream:
  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 1/2 tsp pure vanilla extract (or 1/2 vanilla bean, scraped)
  • Pinch of salt
• For finishing:
  • Powdered sugar for dusting
  • Optional: 3 oz (85 g) dark chocolate, melted, for drizzling

Let’s Get Started

1. Make the pastry cream first. In a saucepan, heat milk until steaming. In a bowl, whisk sugar, cornstarch, salt, and egg yolks until smooth. Slowly whisk in the hot milk to temper.

   Return mixture to the saucepan and cook, whisking, until thick bubbles pop and it coats a spoon, 1–2 minutes.

2. Finish and chill cream. Off heat, whisk in butter and vanilla. Press plastic wrap directly on the surface and chill until cold and set, at least 1 hour. No shortcuts here, patience equals silkiness.
3. Heat the oven. Preheat to 400°F (205°C).

   Line two baking sheets with parchment. Have a pastry bag with a large round tip ready (or a zip-top bag with the corner snipped).

4. Cook the choux base. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a full boil.

   Dump in the flour all at once. Stir vigorously with a wooden spoon until it forms a smooth dough and a film forms on the pan, 1–2 minutes.

5. Cool slightly. Transfer dough to a bowl (or mixer). Let steam escape 3–5 minutes.

   You want it warm, not hot—otherwise the eggs scramble. Yikes.

6. Add eggs. Beat in eggs one at a time, mixing fully before the next. The dough will look broken, then glossy and pipeable.

   When a ribbon falls from the spoon and forms a “V” that slowly breaks, you’re there.

7. Pipe the puffs. Pipe 12 mounds about 1.75–2 inches wide and 1 inch tall, spacing well. Smooth any peaks with a damp fingertip. Peaks = burnt tips.
8. Bake smart. Bake at 400°F (205°C) for 15 minutes, then reduce to 350°F (175°C) without opening the door and bake 15–20 minutes more, until deeply golden and firm.

   They should feel light and hollow.

9. Dry them out. Turn off the oven. Pierce each puff with a skewer on the side to vent steam, then return to the turned-off oven for 5–10 minutes. This prevents sogginess.

   Steam is the enemy, FYI.

10. Cool completely. Let puffs cool on a rack. Whisk the chilled pastry cream to loosen it and spoon into a pastry bag with a small tip.
11. Fill and finish. Poke a small hole in the side or bottom of each puff. Pipe in pastry cream until the puff feels heavy.

    Dust with powdered sugar or drizzle with melted chocolate. Try not to eat them all. Try.

Keeping It Fresh

Unfilled shells keep crisp in an airtight container at room temperature for up to 24 hours.

For longer storage, freeze shells up to 2 months; re-crisp at 325°F (165°C) for 5–8 minutes. Filled puffs should be refrigerated and enjoyed within 24–36 hours for best texture. Avoid sealing warm puffs—condensation equals sadness.

Why This Recipe Rocks

• Minimal ingredients, maximum wow. Butter, water, flour, eggs—alchemy at work.
• Foolproof method. Clear visual cues and a steam-dry step keep shells crisp.
• Balanced cream. Not cloying, just luxurious.

  Your sweet tooth will write a thank-you note.

• Scalable. Double the batch for parties. Triple if your friends are “just one more” people. IMO, they are.

Nutrition Stats

Per cream puff (estimated, filled, without chocolate drizzle):

• Calories: ~220
• Fat: ~12 g
• Saturated Fat: ~7 g
• Carbohydrates: ~23 g
• Sugars: ~10 g
• Protein: ~5 g
• Sodium: ~170 mg

Numbers vary with portion size, add-ins, and how aggressively you “sample” the cream.

Recipe Mistakes to Avoid

• Adding eggs to hot dough. Let the panade cool slightly or you’ll get sweet scrambled eggs.

  Hard pass.

• Underbaking. Pale puffs collapse. Aim for deep golden and firm, then vent and dry.
• Opening the oven early. Every peek dumps heat and steam, ruining lift. Set a timer and trust.
• Skipping the vent. No hole = trapped steam = soggy interiors.
• Filling warm shells. Hot shells melt pastry cream and turn them mushy.

  Wait until fully cool.

• Overfilling the cream. Fill generously, yes, but stop when the puff feels weighted. Exploding seams are less chic than you think.

Other Versions to Try

• Chocolate cream puffs: Swap 2 tbsp cocoa into the pastry cream and add a chocolate glaze.
• Lemon curd filling: Fold 1/2 cup lemon curd into whipped cream for a bright, lighter center.
• Coffee éclairs vibe: Pipe logs instead of rounds and top with coffee icing; fill with espresso pastry cream.
• Chantilly puffs: Whip heavy cream with vanilla and a little sugar; lighter, less formal, still elite.
• Savory gougères: Skip sugar, add 1 cup grated Gruyère and a pinch of pepper to the dough; fill with herbed cream cheese.

FAQ

Can I make the pastry cream ahead?

Yes. Make it up to 2 days ahead and keep it chilled with plastic wrap pressed directly on the surface.

Give it a quick whisk before piping.

Do I need a stand mixer?

Nope. A wooden spoon and elbow grease work fine. A hand mixer makes egg incorporation easier, but it’s optional.

Why did my puffs deflate?

They were either underbaked, the oven door was opened early, or they weren’t vented and dried after baking.

Bake to deep golden, avoid peeking, then pierce and dry in the turned-off oven.

Can I freeze filled cream puffs?

It’s better to freeze empty shells. Filled puffs can freeze, but the texture suffers as they thaw. If you must, freeze solid on a tray, then bag; thaw in the fridge and expect softer shells.

Can I use whipped cream instead of pastry cream?

Absolutely.

Sweeten and vanilla it to taste. It’s lighter and faster, though less stable—serve within a few hours.

How do I know the dough has enough eggs?

Do the “V test”: Lift the spoon or paddle—dough should form a thick ribbon that falls and hangs in a V before breaking. Too stiff?

Add a teaspoon of beaten egg at a time.

Bringing It All Together

Classic French Cream Puffs are the culinary magic trick that anyone can pull off: a simple dough, a luscious cream, and heat doing the heavy lifting. You get crispy shells, a cool velvet center, and bragging rights for days. Make them once, and they’ll become your dinner-party mic drop.

Ready to shock your inner critic—and your guests? Whisk, pipe, puff, repeat.