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Famous Cream Puffs

Featured in Let's Bake Something Wonderful.

These are time-honored cream puffs loved by our family for years. They're made with crisp pastry shells, rich custard, and creamy whipped topping. Sprinkled with powdered sugar, they're worth the extra time and come with simple tips for success.

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Hannah Author
Updated on Sun, 23 Mar 2025 17:13:39 GMT
Two flaky pastries stuffed with cream and sprinkled with powdered sugar on a fancy plate. Pin it
Two flaky pastries stuffed with cream and sprinkled with powdered sugar on a fancy plate. | recipesbyhannah.com

These Cream Puffs from my Aunt Pat have practically become legendary in our family circle and with everyone who's tasted them. Though straightforward, the method brings together feather-light shells, velvety custard filling, and sweetened whipped cream. They'll wow your guests at any get-together as a standout dessert option.

Simple Yet Elegant Parisian Treats

These wonderful Cream Puffs blend puffy, golden shells with smooth custard and soft whipped cream. They're flexible, enduring favorites that you can make hours before serving. Their sophisticated look makes them right for fancy dinners or casual family events.

Full Shopping List Needed

  • All-Purpose Flour: 1⅓ cups split between shells (1 cup, sifted for fluffiness) and custard (⅓ cup, helps thicken properly), keep in dry storage
  • Butter: ½ cup (1 stick), unsalted, slightly cool but pliable (65°F/18°C), diced into ½-inch chunks
  • Eggs: 4 complete large eggs for shells (not cold, 68°F/20°C) and 4 separated yolks for custard (should look vibrant orange)
  • Milk: 2 cups whole milk, heated to 110°F/43°C so custard turns out silky
  • Heavy Cream: 1 pint (2 cups), refrigerated (40°F/4°C) to whip up nicely
  • Sugars: ¾ cup regular for custard, ⅔ cup for cream topping, 1½ cups powdered for finishing touch
  • Vanilla: 3 teaspoons pure extract in total, transparent and aromatic
  • Salt: ½ teaspoon fine sea salt to boost taste

Create Flawless Pastry Puffs

Set Up Before Starting
Heat oven to 400°F (200°C) or 375°F (190°C) if using dark pans. Put rack in middle. Grease muffin tin with butter or spray. Have everything measured out and at right temperatures.
Mix The Shell Dough
Heat water (212°F/100°C) with butter until bubbling strongly in sturdy pot. Dump in flour all at once, mix hard with wooden spoon until smooth ball forms (165°F/74°C inside). Take off heat, let sit 5 minutes till cooler (140°F/60°C).
Add Eggs Correctly
Mix in eggs one after another, waiting until each disappears before adding the next. Finished dough should look shiny and drop in a "V" shape when lifted. Test by dragging finger through it - should leave clear path.
Bake Shells Just Right
Fill each muffin cup about ⅔ (roughly 3 tablespoons). Bake 25-35 minutes until rich brown and sounds hollow when you tap it (inside temp 200°F/93°C). Keep oven door shut for first 20 minutes.
Cook Perfect Custard
Mix sugar and flour with warm milk until it bubbles and gets thick (185°F/85°C). Slowly add ¼ cup hot mix to yolks, then pour back into pot. Cook until bubbling again (185°F/85°C), always stirring. Cool all the way down (40°F/4°C).
Put Everything Together
Cut tops at widest section. Pull out any damp parts inside. Put custard into bottoms, add whipped cream on top. Dunk tops in powdered sugar, place on dessert. Chill at least 4 hours at 40°F/4°C.

Pro Baker Tricks You'll Love

Always stir the dough by hand so it doesn't get tough. Use real, good vanilla for better taste. Let your finished puffs sit in the fridge overnight for amazing flavor and texture. The muffin tin gives perfect shapes but a baking sheet works fine too.

Two cream-filled pastries dusted with powdered sugar on an ornate plate. Pin it
Two cream-filled pastries dusted with powdered sugar on an ornate plate. | recipesbyhannah.com

Fun Ways To Serve And Enjoy

Try topping your puffs with melted chocolate or gooey caramel for something special. In summer, swap the custard for cold ice cream. These versatile treats will get you tons of compliments!

Frequently Asked Questions

→ Why do you suggest mixing the dough by hand instead of using a mixer?

Mixing by hand avoids overworking, which can cause excessive air holes and stop the shells from rising nicely. It keeps the texture just right.

→ Can I prep these cream puffs in advance?

Of course! They actually improve overnight. Keep them loosely stored in the fridge, and they're perfect for the next two days.

→ How does baking in a muffin tin help?

A muffin tin keeps the pastries all the same size, which makes filling easier and avoids messy assembly.

→ Why shouldn't I cover cream puffs while chilling them?

Covering traps moisture and makes your powdered sugar disappear. Let them chill uncovered for a clean, professional finish.

→ What's the best way to make sure the shells puff up right?

Bake them a little longer than usual to get a deep golden brown shell. This keeps them from deflating and makes the interiors perfectly hollow.

Famous Cream Puffs

Airy pastry filled with custard and whipped cream. Follow this family-favorite guide to flawless treats every time.

Prep Time
35 Minutes
Cook Time
35 Minutes
Total Time
70 Minutes

Category: Sweet Kitchen

Difficulty: Difficult

Cuisine: Fusion French-American

Yield: 12 Servings (12 filled pastries)

Dietary: Vegetarian

Ingredients

01 ½ teaspoon salt.
02 1 pint heavy cream.
03 1½ cups powdered sugar for dipping.
04 4 large eggs.
05 ¼ cup granulated sugar.
06 2 cups warm milk.
07 1 cup all-purpose flour.
08 1 teaspoon vanilla extract.
09 ⅓ cup all-purpose flour.
10 2 teaspoons vanilla extract.
11 ¾ cup granulated sugar.
12 ½ cup butter (one stick).
13 4 egg yolks, whisked.
14 1 cup water.

Instructions

Step 01

Preheat oven to 400°F, or 375°F if using darker pans. Grease muffin cups lightly. Heat water with butter until it boils. Stir in flour until the mixture turns doughy. Take off the stove. Beat eggs into the dough, one by one, until the texture is silky. Keep mixing another 10-15 seconds. Scoop into muffin tin spaces. Bake for 25-35 minutes until golden. Turn oven off, crack the door open, and let them sit inside for 20 minutes.

Step 02

Combine flour, sugar, and salt in a pan. Gradually add the warmed milk while stirring. Heat until the mixture thickens and begins to bubble. Pour half of it into the whisked egg yolks and mix them up. Return everything back to the pan and keep heating until you see bubbles. Mix in the vanilla. Let the filling cool down completely.

Step 03

Slice the tops off the shells and scoop out the middle parts. Roll shells in powdered sugar. Spoon the custard inside, and add whipped cream on top. Place the tops back on and refrigerate for about 4 hours.

Notes

  1. Skip electric mixers and work the dough by hand. These taste best 1-2 days later. Use muffin tins to move them around. You can assemble them one day in advance.

Tools You'll Need

  • Standard muffin tray.
  • 4-quart cooking pot.
  • Hand or stand mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy like milk, butter, and cream.
  • Eggs are included.
  • Uses wheat flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 367
  • Total Fat: 26 g
  • Total Carbohydrate: 26 g
  • Protein: 7 g