Easy Cream Puffs with Custard Filling

If you’ve ever been intimidated by the thought of making homemade cream puffs, let this be the recipe that changes everything. These Easy Cream Puffs are delicate on the outside, filled with a fluffy vanilla cream on the inside, and dusted with just enough powdered sugar to make them feel fancy—but they’re surprisingly easy to master. This recipe brings together the beauty of old fashioned cream puffs with a modern, foolproof technique that anyone can follow.

Whether you’re whipping up a tray for a family gathering, bridal shower, or just an elegant dessert for the weekend, these easy cream puffs are guaranteed to impress. No pastry school degree required!

Why You’ll Love This Easy Cream Puff Recipe with Custard Filling

• Classic charm: Just like the cream puffs your grandma used to make—but easier!
• Perfect texture: Light, golden choux pastry and rich whipped filling.
• Simple ingredients: Nothing fancy here—just kitchen staples.
• Make-ahead friendly: You can prep and fill them before your guests arrive.
• Customizable: Add raspberries inside or switch up the filling to make it your own.

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Ingredients for Homemade Cream Puffs

This easy cream puff recipe is made in two parts: the choux pastry (the shell) and the whipped cream filling. All quantities are listed at the bottom of this post and are available for easy printing.

For the Choux Pastry:

• Water – Adds moisture to the dough and helps create steam.
• Whole milk – Makes the pastry soft and rich.
• Unsalted butter – Adds flavor and richness.
• Granulated sugar – Just a hint to enhance the flavor.
• Salt – Balances the sweetness.
• All-purpose flour – Measured correctly to ensure the right texture.
• Eggs – Room temperature eggs incorporate best and create that perfect rise.

For the Cream Filling & Garnish:

• Heavy whipping cream – Must be cold for best volume.
• Granulated sugar – Sweetens the cream.
• Vanilla extract – Adds warmth and classic vanilla flavor.
• Raspberries (optional) – Adds a fresh, tart surprise inside.
• Powdered sugar – For a final decorative dusting.

How to Make Cream Puffs Recipe

Step 1: Make the Choux Pastry

1. Preheat and Prep: Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Heat the Wet Ingredients: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring just to a boil over medium heat.
3. Add Flour: Remove from heat and stir in all the flour at once using a wooden spoon until incorporated.
4. Cook the Dough: Return to medium heat and stir constantly for about 1½ to 2 minutes. You’ll know it’s ready when a thin film forms at the bottom of the pan and the dough pulls into a ball.
5. Cool Slightly and Add Eggs: Transfer the dough to a mixing bowl and beat with an electric mixer for 1 minute to cool it. Add eggs one at a time, beating after each until the dough is smooth and forms a thick ribbon when lifted.
6. Pipe the Puffs: Transfer dough to a piping bag fitted with a ½-inch round tip. Pipe 28 mounds, each about 1½ inches wide and ½ inch tall, spaced about 1 inch apart.
7. Smooth the Tips: If peaks form, lightly press them down with a wet fingertip.
8. Bake and Dry: Bake at 425°F for 10 minutes, then without opening the oven, reduce temperature to 325°F and bake for 20–22 more minutes or until golden. Cool completely on a wire rack.

Step 2: Make the Cream Filling

1. Whip the Cream: In a large bowl, beat chilled heavy cream, sugar, and vanilla extract together on medium-high speed until stiff peaks form (about 2 minutes).
2. Fill the Piping Bag: Transfer whipped cream to a piping bag fitted with a large star tip.

Step 3: Fill the Cream Puffs

1. Option 1 – Fill Through the Side: Insert the piping tip into the side of each puff and pipe cream inside until full.
2. Option 2 – Cut and Fill: Cut the tops off the puffs, pipe cream into the base, optionally press a raspberry into the center, and place the tops back on.
3. Dust and Serve: Dust with powdered sugar before serving for that elegant final touch.

PIN FOR LATER!

Equipment Needed

• Medium saucepan
• Wooden spoon
• Electric hand or stand mixer
• Baking sheet with parchment or Silpat
• Piping bags and round & star piping tips
• Cooling rack
• Measuring cups and spoons

Tips for Success

• Don’t open the oven door while baking—this helps the puffs rise properly.
• Make sure the cream is well chilled before whipping.
• Let cream puffs cool completely before filling to avoid melting the cream.
• Use a wet finger to smooth any peaks in the piped dough.
• Best served the same day for crisp texture, but can be refrigerated for 1–2 days.

PIN FOR LATER!

Variations to Try

• Pastry Cream: Replace whipped cream with classic vanilla custard or pastry cream.
• Chocolate Drizzle: Top each puff with a drizzle of ganache or melted chocolate.
• Fruit-Stuffed: Add blueberries or strawberries along with raspberries for extra freshness.
• Lemon Zest: Fold lemon zest into the whipped cream for a citrusy twist.

Serving Suggestions

• Serve chilled or at room temperature.
• Pair with coffee or espresso for a lovely afternoon treat.
• Arrange on a tiered tray for bridal showers, holidays, or special events.
• Add a bowl of chocolate sauce for dipping.

FAQs about Easy Cream Puffs

Final Thoughts

Once you’ve made these Easy Cream Puffs with Custard Filling, you’ll wonder why you ever waited. They’re light, dreamy, and such a joy to share. Whether you stick with the classic filling or get creative with your own twist, this cream puffs recipe will become your new favorite go-to.

If you give these homemade cream puffs a try, let me know in the comments below! I’d love to see your photos and hear what you filled them with. Happy baking!

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