Homemade French Cream Puffs with Vanilla Pastry Cream

For the vanilla pastry cream (crème pâtissière):

• 2 cups (500 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 4 egg yolks
• 1/4 cup (30 g) cornstarch
• 2 teaspoons pure vanilla extract (or 1/2 vanilla bean)
• 2 tablespoons unsalted butter

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🧑‍🍳 How to Make French Cream Puffs at Home

Step 1: Make the Choux Pastry

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
3. Add flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides (about 2 minutes).
4. Let cool slightly. Add eggs one at a time, beating well after each addition. The dough should be glossy and thick.
5. Pipe or spoon the dough into small rounds (1.5–2 inches) onto the baking sheet.
6. Optional: Smooth the tops with wet fingers or brush lightly with egg wash.
7. Bake for 20–25 minutes or until puffed and golden brown. Do not open the oven early!
8. Cool completely on a wire rack.

Step 2: Prepare the Vanilla Pastry Cream

1. Heat milk and vanilla in a saucepan until just simmering.
2. In a bowl, whisk sugar, egg yolks, and cornstarch until light and smooth.
3. Gradually pour the hot milk into the egg mixture while whisking (this tempers the eggs).
4. Return the mixture to the pan and cook over medium heat, whisking constantly, until thickened.
5. Remove from heat, stir in butter, and strain the cream for ultra-smooth texture.
6. Cover with plastic wrap (touching the surface) and refrigerate until cold.

Step 3: Assemble and Serve

1. Slice open or poke the bottom of each puff.
2. Fill with chilled pastry cream using a piping bag or spoon.
3. Dust with powdered sugar, dip in melted chocolate, or serve as-is.

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☕ Perfect Pairing: A Taste of Paris at Home

These golden cream puffs are not only a showstopper on any dessert table, but they’re also the perfect companion to your favorite espresso or cappuccino. One bite and you’ll feel like you’re at a quaint café in Montmartre.