Classic Vanilla Cream Puffs

Light, golden, and crisp on the outside with a soft, airy center filled with rich vanilla pastry cream. These homemade cream puffs are elegant enough for special occasions but simple enough to make at home.

Ingredients

For the Choux Pastry

• 1 cup water (240 ml)
• ½ cup unsalted butter (115 g)
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour (125 g)
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Vanilla Pastry Cream

• 2 cups whole milk (480 ml)
• ½ cup granulated sugar (100 g)
• 4 large egg yolks
• ¼ cup cornstarch (30 g)
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

Make the Choux Pastry

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine the water, butter, sugar, and salt. Bring to a boil.
3. Add the flour all at once and stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
4. Continue stirring over low heat for about 1 minute. Remove from the heat and let cool for about 5 minutes.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. The dough should be smooth, glossy, and thick enough to hold its shape.
6. Transfer the dough to a piping bag and pipe small rounds onto the prepared baking sheet.
7. Bake for 15 minutes at 400°F, then reduce the temperature to 350°F (180°C) and bake for another 20–25 minutes, until puffed and golden brown.
8. Turn off the oven, leave the door slightly open, and let the cream puffs sit inside for about 10 minutes.

Make the Vanilla Cream

1. Heat the milk with half of the sugar until hot but not boiling.
2. In a bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt.
3. Slowly pour the hot milk into the egg mixture while whisking constantly.
4. Return everything to the saucepan and cook over medium heat, whisking continuously, until thick and smooth.
5. Remove from the heat and stir in the butter and vanilla.
6. Cover the surface directly with plastic wrap and refrigerate until completely chilled.

Assemble

Cut each cream puff in half or make a small hole in the side. Fill generously with the chilled vanilla pastry cream using a piping bag.

Serve chilled or at room temperature.