Go Back

Cream puffs

Choux pastry filled with vanilla pastry cream.
For about 50 Ø1.2 inch - 3 cm choux, count 6 choux per person.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: French
Keyword: Choux pastry, Cream puffs, Pastry cream, Pearl sugar
Servings: 8 people


  • Stand mixer with paddle attachment


Vanilla pastry cream

  • 2 cups milk 500 ml
  • 1 vanilla bean or 1 tsp vanilla extract / paste
  • 6 egg yolks 120 g
  • ½ cup sugar 120 g
  • cup + 1 tbsp cornstarch 50 g
  • ¼ cup unsalted butter 50 g - in pieces

Choux pastry

  • cup water 150 ml
  • cup butter in pieces - 75 g
  • 1 cup + 2 tbsp all-purpose flour 160 g
  • ½ tsp salt 3 g
  • 3 eggs 150-160 g
  • 1 egg for the egg wash
  • pearl sugar to sprinkle


Vanilla pastry cream

  • In a pot, bring the milk, half the sugar and the scraped vanilla bean to a boil. The sugar is going to prevent the milk from sticking and burning at the bottom of the pot.
  • Mix the rest of the sugar with the cornstarch in a bowl, add the egg yolks and mix straight away with a whisk.
  • Once the milk starts to boil, pour some of it in the egg yolk mix, whisk quickly and pour back in the pot.
  • Keep stirring with the whisk on medium heat, until it boils again. From that point on, cook for one minute, mixing continuously.
  • Remove from the heat and add the butter, mix until combined. Pour the pastry cream in a container and cover with saran wrap directly on top to prevent a skin to form. Refrigerate.
    incorporating butter in pastry cream with a whisk

Choux pastry

  • Preheat the oven to 425°F - 220°C.
  • In a pot, put the water, salt and butter. Bring to a boil on medium heat.
  • In the meantime, weigh the flour and the eggs.
    Prepare the egg wash - beat the egg with a fork with a pinch of salt ; a glass of water with a fork ; a baking sheet lined with parchment paper and a piping bag with a round tip.
  • When the water starts to boil and the butter is dissolved, pour in the flour and mix straight away with a wooden spoon to dry the pastry, count 1 minute.
    incorporating flour in choux pastry with a wooden spoon
  • Once dried, place in the bowl of your stand mixer and mix for a couple minutes with the paddle on medium speed so that the steam goes away and the choux pastry finish drying out.
    Mixing choux pastry in a bowl with the paddle attachment
  • Keep mixing, adding one egg at a time and scraping the bowl each time.
    Scraping choux pastry with a rubber spatula
  • Place the dough in the piping bag and stick the parchment paper with a bit of dough in the corners.
    Pipe Ø 1.2 inch - 3 cm choux, leaving some space between them.
    piped choux pastry on a baking sheet
  • Egg wash lightly with a brush and flatten softly with the fork - dip it in the water every other choux so it doesn't stick.
    Piped choux pastry with egg wash
  • Sprinkle pearl sugar.
    Piped choux pastry with egg wash and pearl sugar
  • Put in the preheated oven and turn it off for 10 minutes.
  • Turn the oven back on at 330°F - 165°C, and keep baking for 20 more minutes. Don't open the door!
  • Allow to cool down at room temperature.

Filling the cream puffs

  • Using a small round tip or a metal straw, dig a hole on the bottom of the choux. Beat the pastry cream with a rubber spatula to soften it a bit – don't over beat it as it would get to runny. Fill a piping bag with a small round tip.
    Choux on a baking sheet and parchment paper with a hole on the bottom. Piping bag filled with pastry cream on the side.
  • Fill the choux with pastry cream and scrape with a spatula.
    Cream puffs filled with pastry cream with a spatula on the side
  • Store in an airtight container, in the fridge, separating each layer with parchment paper.