Classic Homemade Cream Puffs with Luscious Vanilla Filling

Classic Homemade Cream Puffs with Luscious Vanilla Filling

 

Cream puffs, also known as profiteroles, are a timeless French dessert made from light choux pastry and filled with smooth, rich vanilla cream. This classic homemade version delivers bakery-quality results with simple ingredients and clear steps.

 What Are Cream Puffs?

Cream puffs are airy pastry shells that puff up in the oven, creating a hollow center that’s perfect for filling with pastry cream, whipped cream, or custard. They’re elegant, light, and ideal for parties, holidays, or everyday desserts.

 Ingredients

For the Choux Pastry

• 1 cup water
• ½ cup unsalted butter
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs (room temperature)

For the Vanilla Cream Filling

• 2 cups whole milk
• ½ cup granulated sugar
• 4 egg yolks
• 3 tablespoons cornstarch
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

Optional Toppings

• Powdered sugar
• Chocolate sauce
• Caramel drizzle

 Instructions (Step by Step)

1. Make the Choux Pastry

1. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
2. Remove from heat, add flour all at once, and stir quickly until a dough forms.
3. Return to low heat and cook for 1–2 minutes, stirring, until the dough pulls away from the pan.
4. Let cool for 5 minutes.
5. Add eggs one at a time, mixing well after each, until the dough is smooth and glossy.

2. Shape and Bake

• Preheat oven to 400°F (200°C)
• Line a baking sheet with parchment paper
• Pipe or spoon small mounds of dough, spaced apart
• Bake for 25–30 minutes (do not open the oven)
• Turn off oven and leave inside for 5 minutes
• Cool completely

 Vanilla Pastry Cream

1. Heat milk until hot but not boiling.
2. In a bowl, whisk egg yolks, sugar, and cornstarch.
3. Slowly add hot milk while whisking.
4. Return mixture to saucepan and cook until thick.
5. Remove from heat, add butter and vanilla.
6. Cover with plastic wrap touching the surface and cool completely.

 Filling & Serving

• Poke a small hole in each puff
• Pipe in vanilla cream
• Dust with powdered sugar or drizzle with chocolate

 Pro Tips

• Never open the oven while baking
• Use room-temperature eggs
• Cream can be made a day ahead
• Unfilled puffs can be stored airtight

 Variations

• Chocolate cream filling
• Coffee or caramel cream
• Ice-cream-filled profiteroles
• Stacked cream puff tower