Custard Filled Cream Puffs

Custard Filled Cream Puffs are delicious mini choux pastry treats filled with custard in their most classic form. A staple of international pastry making, they're devoured in a single bite and are loved by adults and children alike. Light and neutral in flavor, choux pastry is a basic preparation of French origin: it's made by mixing water, flour, and butter in a saucepan, then incorporating the eggs, one at a time, off the heat, resulting in a creamy, glossy dough.

The distinctive feature of choux pastry is its double baking: first in a pan and then, once the puffs are formed, in the oven, where they puff up as they dry and become hollow inside, ready to accommodate any cream or filling. The puffs' shape resembles that of Brussels sprouts, hence the name choux, which in French means "cabbage."

Cream puffs are perfect for the end of a meal, for a Sunday lunch or a special occasion, or for mid-afternoon teatime.

What Are Cream Puffs?

Cream puffs, or profiteroles in French, trace their origins to 16th-century Europe, where choux pastry was first developed—likely by an Italian chef in the court of Catherine de’ Medici. Over the centuries, French chefs refined the recipe, creating the light, hollow pastries we know today. These airy puffs became vehicles for various fillings, with sweetened whipped cream and custard emerging as the most popular. Custard-filled cream puffs, in particular, gained favor in Italy and France before traveling across the Atlantic.

In America, cream puffs became popular by the mid-1800s, especially in cities like Brooklyn, where bakeries sold them in large numbers. Custard fillings resonated with American palates, and by the 1920s, states like Wisconsin had embraced them wholeheartedly—especially at the Wisconsin State Fair, which now serves over 400,000 annually. The American cream puff has evolved through modern bakeries and international chains like Beard Papa’s, which have introduced unique twists while preserving the rich, nostalgic appeal of this classic dessert.

Pro Tips for The Best Custard Filled Cream Puffs

• Always preheat your oven (around 200°C / 390°F) and don’t open it during the first 20 minutes. Let them dry inside the oven with the door slightly open after baking.
• Use fresh eggs, whole milk, and real vanilla. Whisk constantly while cooking to avoid lumps. Chill the custard fully before using it.
• Fill the puffs just before serving to keep them crisp: use a piping bag to fill them from the bottom or side then dust with powdered sugar for a finishing touch.

Troubleshooting Cream Puffs Most Common Problems

1. If your cream puffs didn’t rise or collapsed after baking, it’s often due to a low oven temperature or premature opening of the oven door. Choux pastry needs a hot, stable environment to puff properly. Adding too much egg or liquid can also make the dough too soft to hold its shape.
2. Soggy cream puffs are usually the result of underbaking. They may look done on the outside but still be damp inside. To prevent this, bake until golden and let them rest in the turned-off oven with the door slightly ajar so they can dry out completely.
3. A runny dough is typically caused by adding eggs too quickly or not cooking the flour and water mixture long enough in the first step. It should be thick and hold its shape when piped.
4. If your custard turns out too thin, it probably wasn’t cooked long enough to thicken. It’s also important to follow the exact ratio of flour to milk and let the custard chill before using it, as it continues to set as it cools.
5. Lumpy custard can result from not whisking constantly while it cooks or from using high heat, which can scramble the eggs. Always cook it gently and stir steadily to ensure a silky finish.
6. Hard or dry cream puffs usually mean they were overbaked or the dough lacked enough moisture. The balance of ingredients and bake time is crucial for achieving a tender, airy texture.
7. Finally, cracked or uneven puffs may stem from a dough that wasn’t mixed until smooth, or from baking at too high a temperature, which can cause the outer shell to burst before the interior has expanded properly.

Can I Flavor the Custard in Any Way?

Absolutely! Classic options include vanilla bean, lemon zest, or orange peel for a citrusy note. For something richer, try adding coffee, chocolate, or hazelnut paste. Even a splash of liqueur like Grand Marnier or rum can add a sophisticated twist. Just infuse the flavor during the milk heating step or blend it in after cooking, depending on the ingredient.

Why Did My Cream Puffs Deflate?

Cream puffs often deflate because they weren’t baked long enough to set their structure. If the outside isn’t fully crisped and the inside still holds too much moisture, they’ll collapse as they cool. Another common cause is opening the oven door too early, which releases heat and disrupts the rise. Make sure to bake until they’re deeply golden and let them rest briefly in the turned-off oven with the door ajar to dry out completely.

Cream Puffs Filling Ideas

Classic vanilla custard remains a favorite for its rich, creamy texture and comforting flavor. For a chocolate twist, you can add melted dark chocolate or cocoa powder to pastry cream. Light and airy whipped cream is another go-to, and can be flavored with vanilla, citrus zest, or almond extract.

For a brighter note, lemon or orange curd brings tartness that balances the richness of the pastry. Coffee-infused cream adds a bold depth, while Nutella or hazelnut cream offers a sweet, nutty indulgence.

Pistachio cream gives a touch of elegance with its slightly savory flavor. You can also use fruit compotes or jams for a fruity burst, either alone or layered with cream. For a more sophisticated option, try liqueur-infused creams using Grand Marnier, Bailey’s, or rum.

Can I Make Them Ahead of Time?

Yes, you can make custard-filled cream puffs ahead of time, but timing matters for the best texture. Ideally, bake the choux pastry shells a day in advance and store them in an airtight container at room temperature once fully cooled. You can also prepare the custard ahead and keep it refrigerated.

For optimal freshness and to keep the puffs crisp, fill them no more than a few hours before serving. If you must fill them earlier, refrigerate them but expect the shells to soften slightly. A light dusting of powdered sugar just before serving helps revive their appeal.

Do They Freeze Well?

Yes, cream puffs freeze quite well, especially the unfilled shells. Once baked and fully cooled, place the empty puffs in a single layer on a baking sheet to freeze, then transfer them to a sealed freezer bag or container. They’ll keep for up to 2 months. To use, just reheat them in a 300°F (150°C) oven for 5–10 minutes to refresh their crispness. Filled cream puffs can also be frozen, but the texture may suffer slightly—especially if filled with custard, which can become watery upon thawing. If freezing filled ones, thaw them in the fridge and expect a softer shell.

How to Store Any Leftovers

To store leftover cream puffs, keep them in an airtight container in the refrigerator if they’re already filled. They’re best eaten within 1–2 days, as the pastry will gradually soften from the moisture in the filling. If the puffs are unfilled, store them at room temperature in a sealed container for up to 2 days. Re-crisp unfilled puffs in a warm oven before serving. Avoid storing filled cream puffs at room temperature, as the custard requires refrigeration for food safety.

How to Make Custard Filled Cream Puffs

Cut the vanilla bean lengthwise.

Dip the split vanilla bean and the untreated lemon zest into the milk and bring to the boil.

In a bowl put the egg yolks.

Add the sugar.

Whip the mixture with a hand whisk.

Add the cornstarch.

Mix well to combine all the ingredients to form a smooth batter.

Pour the boiling milk.

Mix very quickly.

Transfer the cream into a saucepan and place over medium heat, stirring constantly to avoid lumps forming.

Bring to the boil and, when the custard thickens, remove from the heat.

Pour the custard into a glass bowl.

Cover the cream with cling film in contact with the surface. Let the custard rest at room temperature or in the refrigerator if you plan to use it the next day.

Now prepare the choux pastry: pour the water into a saucepan.

Add the butter in pieces.

Add a pinch of salt.

Melt over medium heat.

As soon as it comes to the boil, add the sifted flour all at once..

Mix with a wooden spatula to incorporate the flour into the liquid, creating a compact and soft mixture.

Cook for about 40 seconds until a film forms on the bottom of the pan and you hear a slight sizzle.

Transfer the mixture into a bowl and spread it out to let it cool.

As soon as the mixture is no longer hot, start adding the first egg.

Mix with a spatula and don't worry if the dough seems loose.

Add the second egg only when the first has been completely absorbed.

Do the same with the third egg: at the end the choux pastry will have the consistency of a thick and full-bodied cream.

Transfer the choux pastry into a piping bag with a smooth nozzle.

Line a baking tray with baking paper and make lots of small conical-shaped piles.

Using your slightly moistened fingertips, or the back of a teaspoon, lower the tips of the puffs. Bake the choux pastry at 355°F/180°C in the middle of the oven for about 20 minutes.

Take the cream puffs out of the oven.

Successful cream puffs are puffy, dry and hollow inside.

Using the tip of a teaspoon handle or the tip of a knife, pierce the base of the cream puffs.

Using a piping bag with a small, smooth nozzle, fill the cream puffs with the pastry cream.

The custard will also come out of the small cracks that have formed in the cream puffs, otherwise create a small tuft on the top of the cream puffs.

Dust the cream puffs with powdered sugar and enjoy!