Cream Puffs with Exquisite Custard Filling Recipe (Crispy Choux Créme with Pastry Cream)

Everyone will be excited to hear we are making Cream Puffs. The fresh choux pastries are light and crispy and the inner cream is exquisite. Definitely give it a try.

Cream Puffs

Course Dessert
Cuisine French
Keyword Valentine's Day
Servings 12 pieces
Cook Time 90 minutes
Translator Get Francis Mug
Choux Batter
Pastry Cream
Topping
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.

Instructions

Choux Pastries
  1. First, let's make the choux batter. In a pot, combine the water, butter and a pinch of salt, and turn on the burner.
  2. Bring it to a boil on medium heat. When the butter is completely melted and it reaches a rolling boil, turn off the burner.
  3. Add the sieved cake flour to the pot. Quickly stir the mixture.
  4. When the flour has absorbed the water evenly and the mixture begins to turn gooey, turn on the burner again. Continue to stir the mixture on medium heat until a thin film forms on the bottom of the pot.
  5. Place the mixture into a bowl. Flatten it with a spatula and slightly cool to avoid cooking the egg. Then, gradually add the beaten egg in 4 to 5 steps. When the egg is completely absorbed, begin adding another portion.
  6. Achieving the perfect consistency is essential to making presentable choux pastries. To prevent the batter from getting too thin, add the egg a little at a time when it reaches the final stage.
  7. Drop the batter from the spatula as shown to check the consistency.
  8. When the choux batter left hanging forms a “V” shape, it is the perfect consistency.
  9. Next, dust the edge of a 5cm (2") diameter cup with any type of flour or starch. Then, as a rough guide, make 12 circles where the choux batter will be placed on the parchment paper.
  10. Put the batter into a pastry bag.
  11. Hold the bag 1cm (0.5") above the circle and squeeze the batter into a round shape. Repeat the process, filling each of the markers.
  12. Dampen your finger with water and press each peak of the batter, adjusting the shape. Finally, mist the batter with water thoroughly to help avoid drying.
  13. Place the baking sheet into the oven preheated to 200 °C (390 °F) and bake for about 30 minutes. Remove the baking sheet.
  14. Place the choux pastries onto a cooling rack and cool completely.
Pastry Cream (net weight 500g/1.1 lb)
  1. Let’s make the pastry cream. Cut the vanilla bean pod in half lengthwise and scrape it with the back of a knife, extracting the seeds.
  2. Then, add the seeds and pod to the milk, mix and gradually heat it on low heat. When it begins to boil, turn off the burner.
  3. Next, lightly beat 4 egg yolks in a bowl and add the sugar.
  4. Mix the egg yolk with a balloon whisk until it begins to lighten in color.
  5. Combine the cake flour and corn starch, and sieve onto a sheet of paper. Add it to the egg yolk and combine the mixture.
  6. Add one-third of the milk to the bowl, diluting the egg yolk. Make sure to add the milk film and vanilla seeds.
  7. Then, using a mesh strainer, strain the egg yolk into the pot of the milk. Turn on the burner. Continue mixing the pastry cream until it thickens.
  8. When it begins to form bubbles, turn off the burner.
  9. Place the pastry cream into a tray chilled with ice.
  10. Cover it with plastic wrap. Pastry cream spoils easily so cool it as soon as possible.
  11. Add the sugar to a bowl of whipping cream. Whip the cream until stiff peaks form.
  12. Lightly mix the chilled pastry cream in a bowl to soften.
  13. Add the whipped cream and combine.
  14. We recommend adding two-thirds of the whipped cream but you can adjust the amount to taste. Mix to combine.
Choux Créme
  1. Make a diagonal cut in each choux pastry.
  2. Put the pastry cream into a bag. Give it a little squeeze to remove the air inside. Open the pastry and squeeze a generous amount of the cream into it. You can also simplify the filling process by spooning the cream into the pastries.
  3. Finally, sprinkle the powdered sugar over them.

Recipe Notes

We often add rum or brandy to the pastry cream. This will increase the flavor of the cream so try it out if you like.
Squeezing the batter with a pastry bag will help to make the choux the same size and shape.

This post was last modified on 09/15/2020

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  • Do you think I can use a handheld milk frother (like any of these) to whip the cream for Cream Puffs?

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    • We think a milk frother is not suitable for whipping heavy cream. Please use a regular hand mixer or use a balloon whisk if you are whipping it by hand.😊

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  • Hi planning to make this soon! But got a bit confused with the sugar portion of the recipe. For the pastry cream how much sugar do i add? For the whip cream how much sugar do i add

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    • Glad to hear you are going to try our cream puff recipe!🍰😋 100g sugar is added to the egg yolks, and 1/2 tbsp sugar is added to the heavy cream. Please check the ingredient list of this recipe. Hope you will enjoy the delicious pastry cream.😊

      4 Egg Yolks
      100 g Granulated Sugar

      Pastry cream photo - 3
      Add 100g granulated sugar to the egg yolks.

      100 ml Heavy Cream 36% fat
      1/2 tbsp Granulated Sugar

      Pastry cream photo - 11
      Add 1/2 tbsp granulated sugar to the whipping cream (heavy cream).

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  • I plan on using this recipe for a picnic next week, but vanilla bean pods aren't available here. Could I use vanilla bean paste instead? How much do I use?

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    • Vanilla bean paste may be slightly different depending on the manufacturer, but try adding 1/3 to 1/2 teaspoon of it to the pastry cream.😋

      The pastry cream spoils quickly so we don't recommend taking cream puffs on a picnic. If you bring them with you, keep cooling them with relatively large ice packs and make sure they are chilled at the refrigerator temperature.🍰 Thank you for trying our recipe.😊

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      • Thank you!!!! :)

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  • Hi! I’m about to try this recipe tonight, and would like to make the custard first to chill. One question - when you say custard needs to chill as soon as possible because it spoils easily, do you mean I take it off the hot pot, cover with plastic wrap and put it in the fridge while still hot? Do I cool it to room temperature before putting custard in fridge? Thank you, I’m so excited to try this!

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    • You should cool the custard to room temperature as soon as possible and then place it in the fridge.😊 You can see the tray is chilled with ice in the photo #9 of the pastry cream. You want to avoid placing the hot custard in your fridge since other food might be spoiled. Thank you for trying our cream puff recipe❣️😍

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      • Thanks! I tried it, but I think I added a little bit too much egg so my batter was a little thin and choux were flat :( I will try again!

        But my choux were too dark, even after only 25mins in the oven. Should I turn down the temperature and bake longer, or should I still bake at 200deg but remove from oven sooner?

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        • The baking time and temperature vary depending on the type of your oven so please adjust them accordingly. For example, try baking at 190°C for 30 to 40 minutes instead of 200°C for 30 minutes.😊

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  • hello, perfected the cream however my choux dont rise that much. they do rise a bit but also grow sideway. my dough flattens slightly when i press it onto the tray! (2 eggs=100gr also in japan, right?) maybe this is why? i started with 110gr for 2 eggs, im down to 100gr now. but anything under that its not be enough i believe! i also did everything right, like butter in room temp and small pieces, the little crust in the pan at the end of cooking and adding eggs in like 4-5 parts.
    the only thing strange is when you get your V on the spoon your dough is shinier and runnier than mine. my dough is less runny, to get the V i have to shake the spoon for the dough to drop to get the V but when i press onto try the batter flattens like %25 more. im confused.
    any help would be appreciated : )

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    • We prepared 3 eggs to make the choux batter, not 2 eggs.🥚😊 The consistency of the batter is very important. As shown in the video, it should fall slowly and make a V shape. At the final stage, you will add the egg a little at a time to adjust the consistency so a small amount of egg will remain in the bowl. Hope this helps.😍 Thank you for trying our cream puff recipe❣️

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      • i tried it two times more today. once pressed, the batter never retain its fat shape and always spreads a little, causing the choux to grow also sideway. it has a huge pocket yes but not round, more like an oval shaped pocket. note: the dough is not too runny but just the right consistency!
        i tried adding slightly less egg but then the batter is not shiny and its definitely not soft enough for batter to drop from the spoon.
        arigatoooo :)

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        • Thank you for trying our recipe many times.😍

          If the dough slowly falls from the spatula like shown in the video and forms a V shape, it should not spread on a tray. You can reduce the amount of egg if this happens.

          Instead of using a spoon, please use a spatula. Scoop plenty of dough with the spatula, wait and let it fall. If the batter is the right consistency, it will form a nice V shape.

          One question. Are you using cake flour (low gluten or protein flour)? What is the percentage of its protein content?

          If you have a chance, please take photos of your batter and choux and attach them to your comment.📷😊

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      • sorry i forgot to let you know that i divided the recipe by 3 then multiplied by 2. so lets suppose i put the right amount of egg, i still dont understand by my batter flattens when i press onto tray. if i add more egg for the dough to fall easily like in your video, it will even spread more when i press it. im confused.

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