Cream Puffs with Custard Filling – The Bakery-Style Treat Grandma Made Feel Easy

Some desserts feel like a celebration even when it’s just a regular day. Cream Puffs with Custard Filling are one of those special treats — light, airy pastry shells with a rich vanilla custard tucked inside, finished with a soft dusting of powdered sugar.

They’re the kind of dessert you’d see on a holiday table, at a bridal shower, or on a “good company” dessert tray — because they look fancy, but they’re made from simple ingredients and a little kitchen patience.

Warm, golden, and filled with creamy custard… these are the kind of bites that make people close their eyes for a second.

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Cream Puffs with Custard Filling

Ingredients

For the Cream Puffs (Choux Pastry)

• ½ cup (1 stick) butter

• 1 cup water

• ¼ tsp salt

• 1 tbsp sugar (optional, helps browning)

• 1 cup all-purpose flour

• 4 large eggs

For the Custard Filling

• 2 cups whole milk

• ½ cup granulated sugar

• 4 egg yolks

• 3 tbsp cornstarch

• Pinch of salt

• 2 tbsp butter

• 1½ tsp vanilla extract

For Topping

• Powdered sugar

• Optional: chocolate drizzle

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Instructions

1) Make the Custard First (So It Can Chill)

1. In a saucepan, warm milk over medium heat until steaming (not boiling).

2. In a bowl, whisk sugar, egg yolks, cornstarch, and salt until smooth.

3. Slowly pour a little warm milk into the yolk mixture while whisking (to temper).

4. Pour everything back into the saucepan.

5. Cook, whisking constantly, until thick and pudding-like (about 3–5 minutes).

6. Remove from heat. Stir in butter and vanilla.

7. Cover with plastic wrap pressed directly on the surface. Chill at least 2 hours.

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2) Make the Choux Pastry

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

2. In a saucepan, bring water, butter, salt, and sugar to a boil.

3. Add flour all at once. Stir vigorously until a smooth dough forms and pulls away from the pan (about 1–2 minutes).

4. Remove from heat. Let cool 5 minutes.

5. Add eggs one at a time, mixing fully after each. Dough should become smooth, thick, and glossy.

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3) Pipe or Scoop

1. Spoon dough into a piping bag (or use a spoon).

2. Pipe 12–16 mounds onto the baking sheet, spaced apart.

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4) Bake

1. Bake at 425°F for 10 minutes.

2. Reduce oven to 375°F (190°C) and bake 15–20 minutes more until golden brown and puffed.

3. Turn off oven, crack the door, and let puffs sit 10 minutes (helps prevent collapse).

4. Cool completely.

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5) Fill

1. Once cool, slice each puff in half or poke a small hole.

2. Pipe chilled custard inside.

3. Dust with powdered sugar.

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Why This Recipe Works

• Choux pastry creates hollow, airy shells perfect for filling

• Homemade custard is rich, smooth, and classic

• High heat starts the puff, lower heat finishes the bake

• Chilling custard gives it that perfect bakery texture

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Tips for Perfect Cream Puffs

• Don’t open the oven early — steam is what makes them puff

• Eggs must be fully mixed in for smooth dough

• Bake until deep golden so they don’t collapse

• Cool completely before filling

• For crisp shells, store unfilled puffs and fill right before serving

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Serving Suggestions

• Dust with powdered sugar for the classic look

• Drizzle with chocolate

• Add berries on the side

• Serve chilled or room temperature

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FAQ – Cream Puffs with Custard Filling

Why did my cream puffs collapse?

They weren’t baked long enough, or the oven door was opened too early. They need time to dry out inside.

Can I use pudding mix instead of custard?

Yes, for a shortcut. But homemade custard tastes more classic and richer.

Can I make cream puffs ahead of time?

Yes. Bake shells 1 day ahead and store airtight. Fill just before serving for best texture.

How do I store leftovers?

Filled puffs should be refrigerated and eaten within 1–2 days.