If you’ve ever wandered past a bakery window and been utterly transfixed by a tray of airy pastries filled with silky, fragrant cream, Cream Puffs with Luscious Vanilla Cream Filling are exactly the treat you need to bring that moment home. These little puffs are crisp on the outside, irresistibly tender inside, and generous with a rich, sweet vanilla custard that makes every bite pure bliss. Whether you’re making them for a special celebration or simply to spoil yourself, these cream puffs are destined to become a dessert you’ll crave again and again.
Ingredients You’ll Need
The beauty of Cream Puffs with Luscious Vanilla Cream Filling is that such elegant results come from simple, wholesome ingredients. Each element plays a delicious role, from the ultra-buttery pastry to the dreamy vanilla custard—don’t skip a thing for the full effect!
- Unsalted butter (1/2 cup + 2 tablespoons): Pure richness for both pastry and cream, making every bite melt-in-your-mouth tender.
- Water (1 cup): Important for creating steam that lifts the choux pastry into glorious puffs.
- Salt (1/4 teaspoon for dough, 1/4 teaspoon for filling): Just enough to keep the flavors lively and balanced.
- All-purpose flour (1 cup): The sturdy, reliable base for holding that heavenly puffed texture.
- Large eggs (4, plus 4 egg yolks for filling): They add richness, help the pastry rise, and transform the filling into silky custard.
- Whole milk (2 cups): Full-bodied flavor and creaminess make the custard luscious and smooth.
- Granulated sugar (1/2 cup): Perfectly sweetens the filling without overwhelming the vanilla notes.
- Cornstarch (1/4 cup): The secret to a thick, foolproof pastry cream.
- Pure vanilla extract (2 teaspoons): Brings deep, floral notes that define the entire cream filling.
- Powdered sugar: A simple finish that adds sweetness and a beautiful, snowy touch on top.
How to Make Cream Puffs with Luscious Vanilla Cream Filling
Step 1: Prepare the Choux Pastry Dough
Start by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. In a medium saucepan, melt 1/2 cup butter with the water and a pinch of salt over medium heat. Once it boils, dump in all the flour and stir vigorously with a wooden spoon until the dough comes together and pulls away from the pan. This step is what gives your puffs their airy structure, so keep stirring until it looks satiny and smooth. Remove from heat and cool for about 5 minutes to avoid scrambling the eggs in the next step.
Step 2: Beat in the Eggs
Now, add the eggs one at a time, beating well after each addition. At first, the dough will look a bit slippery and separated, but keep mixing—magic happens as it comes together into a glossy, thick batter. You want it just soft enough to pipe but stiff enough to hold its shape.
Step 3: Pipe and Bake
Spoon the dough into a piping bag fitted with a large round tip. Pipe 12 generous mounds on your prepared sheet, spacing them so they have room to expand. Pop them in the oven and bake for 25 to 30 minutes, or until the puffs are a deep golden and sound hollow when tapped. Let them cool completely on a rack; their crisp outsides are the ideal shell for your vanilla cream.
Step 4: Make the Luscious Vanilla Cream Filling
While your puffs cool, get started on that creamy filling. Gently heat the milk in a saucepan until it’s steaming—don’t let it boil. In a separate bowl, whisk together the sugar, cornstarch, 1/4 teaspoon salt, and egg yolks until you have a smooth, pale mixture. Gradually add the hot milk, whisking constantly to temper the yolks (this keeps things creamy, not scrambled). Pour it all back into the saucepan and cook over medium heat, stirring constantly until it thickens, about 4–5 minutes. Remove from the heat, stir in the vanilla extract and that extra bit of butter, then press plastic wrap directly onto the surface to avoid a skin forming. Chill for at least an hour—it’s worth the wait!
Step 5: Fill and Finish Your Cream Puffs
When the pastry and cream are both cooled and ready, gently slice open your puffs or make a little hole in the bottom. Fill a piping bag with the chilled vanilla cream and pipe a generous amount into each puff. Arrange them beautifully on a platter and finish with a snowy dusting of powdered sugar just before serving.
How to Serve Cream Puffs with Luscious Vanilla Cream Filling
Garnishes
Cream Puffs with Luscious Vanilla Cream Filling already look stunning, but for an absolute showstopper, try piping a decorative swirl of extra cream filling on top or dipping just the tops in glossy, melted chocolate. A sprinkle of toasted almonds or delicate chocolate shavings adds crunch and contrast—don’t be afraid to have fun with it!
Side Dishes
These cream puffs shine solo, but if you want to create a full dessert spread, serve them alongside fresh berries or a fruit compote. A pot of strong coffee or a small glass of dessert wine pairs beautifully, balancing their sweet, creamy richness with something bold or tart.
Creative Ways to Present
If you’re feeding a crowd or want to wow your guests, stack the puffs in a towering pyramid and drizzle with caramel for your own croquembouche twist. Alternatively, serve them picnic-style in cupcake wrappers or plate them with edible flowers and a dusting of cocoa powder. Each Cream Puff with Luscious Vanilla Cream Filling becomes the centerpiece of a magical dessert moment.
Make Ahead and Storage
Storing Leftovers
If you’ve managed to save a few for tomorrow, store Cream Puffs with Luscious Vanilla Cream Filling in the refrigerator, loosely covered to keep them from getting soggy. They’ll hold their texture surprisingly well for up to two days, though the pastry is always at its best the day they’re filled.
Freezing
Both the unfilled puffs and the vanilla cream can be made ahead. Freeze the empty puffs in an airtight container for up to 2 months, then crisp them in a warm oven before filling. The vanilla cream can be frozen too, but whisk it well after thawing to restore its silky texture.
Reheating
To refresh plain puffs, place them in a 300°F oven for 5–7 minutes; they’ll crisp up without overbaking. Filled puffs are best enjoyed cold or at room temperature—just let them sit out for 10–15 minutes from the fridge, and that luscious vanilla filling will be perfectly creamy again.
FAQs
Can I use low-fat milk in the cream filling?
Whole milk makes the Cream Puffs with Luscious Vanilla Cream Filling especially rich and velvety, but you can swap in 2% milk if you must. The texture might be a bit lighter, but it’ll still taste delicious!
What if I don’t have a piping bag?
No need to fret—just use a sturdy zip-top bag with a corner snipped off to pipe the choux dough and the filling. It’s an easy trick that works in a pinch and keeps things tidy.
My pastry dough seems too thick/thin—help!
The texture can vary a bit with egg size. If it’s too thick, add a tiny bit of extra egg, beaten, until it pipes easily but holds its shape. If it’s too thin, let it sit for a few minutes; it usually thickens up as it cools.
How do I know when the puffs are done baking?
They should be a deep golden brown and feel hollow when tapped. Don’t rush—undercooked puffs collapse as they cool. If in doubt, add a few more minutes and let them crisp up fully in the hot oven.
Can I make mini cream puffs for parties?
Absolutely! Just pipe smaller mounds of dough (about 1 to 2 teaspoons each) and bake them a few minutes less. Fill and dust as usual—the only problem will be how quickly they disappear.
Final Thoughts
There’s something truly joyful about baking Cream Puffs with Luscious Vanilla Cream Filling at home—each one is a celebration in itself! I hope you’ll gather your ingredients and try this recipe soon. The first bite, with its crackling shell and cool, dreamy filling, is totally unforgettable. Go ahead—treat yourself and someone you love to the magic of homemade cream puffs.
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Cream Puffs with Luscious Vanilla Cream Filling Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 cream puffs 1x
- Diet: Vegetarian
Description
Indulge in these delectable Cream Puffs with a heavenly Vanilla Cream Filling. A classic French dessert that is sure to impress your guests!
Ingredients
For the Cream Puffs:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Vanilla Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a saucepan, combine butter, water, and salt. Add flour, then eggs. Pipe onto baking sheet and bake.
- Make the filling: Heat milk, whisk sugar, cornstarch, salt, and yolks. Cook until thick, then add vanilla and butter.
- Fill the puffs: Slice or pipe the chilled vanilla cream into the cooled puffs.
- Finish: Dust with powdered sugar and serve.
Notes
- For extra indulgence, try dipping the puffs in chocolate or drizzling with caramel.
- The cream filling can be made a day ahead for convenience.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
