Few desserts strike the perfect balance between elegance and comfort like cream puffs with custard filling. With their airy pastry shells and rich, creamy centers, these bite-sized delights are beloved around the world—from Parisian patisseries to home kitchens. Though they may look intricate, cream puffs are surprisingly approachable to make with just a little practice and patience.

A Brief History of Cream Puffs
Cream puffs (or choux à la crème) originate from French cuisine, made with pâte à choux—a versatile pastry dough created in the 16th century. Unlike other doughs, pâte à choux is cooked before baking, which gives it its signature hollow interior, perfect for filling with cream, custard, or even savory spreads. Traditionally dusted with powdered sugar or topped with chocolate, cream puffs remain a timeless dessert that never fails to impress.

Why Custard Filling?
While whipped cream is a common filling, custard adds a luscious richness that transforms the pastry into a more indulgent treat. The creamy custard pairs beautifully with the light, crisp shell, creating a satisfying contrast of textures.

How to Make Cream Puffs with Custard Filling
Ingredients
For the choux pastry (cream puff shells):

½ cup (120ml) water

½ cup (120ml) milk

½ cup (115g) unsalted butter

1 tablespoon sugar

¼ teaspoon salt

1 cup (125g) all-purpose flour

4 large eggs

For the custard filling:

2 cups (480ml) whole milk

½ cup (100g) sugar

¼ cup (30g) cornstarch

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Step-by-Step Directions

Step-by-Step Directions
1. Make the Custard Filling
Heat the milk in a saucepan until warm but not boiling.

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

Slowly pour the warm milk into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring until thickened.

Remove from heat, stir in butter and vanilla, then cover with plastic wrap (touching the surface to prevent a skin from forming). Chill until set.

2. Make the Cream Puff Shells
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.

Add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.

Transfer to a bowl and let cool slightly. Beat in eggs one at a time until the dough is smooth and glossy.

Pipe or spoon small mounds onto the baking sheet.

Bake for 20–25 minutes until puffed and golden. Allow to cool completely.

3. Assemble the Cream Puffs
Cut the pastry shells in half or make a small slit in the side.

Spoon or pipe the chilled custard filling inside.

Dust with powdered sugar or drizzle with melted chocolate for a finishing touch.

Tips for Success
Don’t open the oven door while the shells are baking—this can cause them to collapse.

For a lighter custard, fold in a little whipped cream before filling.

Store filled cream puffs in the refrigerator, but enjoy them within a day for the best texture.

Final Thoughts
Making cream puffs with custard filling is a rewarding process that combines a touch of French culinary tradition with homemade charm. Whether served at a family gathering, holiday celebration, or just as a personal treat, these delicate pastries are guaranteed to wow. With a crisp exterior and velvety interior, they’re proof that sometimes, the simplest ingredients can create the most unforgettable desserts.