Ingredients
For the choux pastry (cream puff shells):
- 1 cup (240 ml) water
- ½ cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 4 large eggs
- 1 pinch salt
For the custard filling (Pastry Cream / Crema Pasticcera):
- 2 cups (500 ml) milk
- 4 egg yolks
- ½ cup (100 g) sugar
- ¼ cup (30 g) cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, but very Italian-style)
Optional toppings:
- Powdered sugar
- Melted chocolate
- Whipped cream
👩🍳 Instructions
1. Make the custard (do this first so it can chill)
- Heat the milk in a saucepan until just steaming (don’t boil).
- In a bowl, whisk egg yolks + sugar until pale.
- Add cornstarch and mix until smooth.
- Slowly pour warm milk into the egg mixture while whisking.
- Return everything to the pan and cook on medium heat, stirring constantly until thick.
- Remove from heat, add vanilla and lemon zest.
- Cover with plastic wrap touching the surface and chill completely.
2. Make the choux pastry
- Preheat oven to 200°C (390°F).
- In a saucepan, bring water, butter, and salt to a boil.
- Add flour all at once and stir vigorously until dough forms and pulls away from the pan.
- Let cool for 5 minutes.
- Add eggs one at a time, mixing well after each until smooth and glossy.
3. Shape and bake
- Pipe or spoon small mounds onto a baking sheet lined with parchment.
- Bake for 20–25 minutes until puffed and golden.
- Do NOT open the oven early (they may collapse).
- Let cool completely.
4. Fill the cream puffs
- Transfer chilled custard into a piping bag.
- Fill each puff from the bottom or slice in half and fill.
✨ Finishing touches
- Dust with powdered sugar
- Drizzle with chocolate
- Or dip tops into glaze for a more bakery-style look
💡 Tips for perfect cream puffs
- Dry the dough well on the stove before adding eggs—this helps them puff.
- If the dough is too runny, the puffs won’t hold shape.
- Bake until deep golden to avoid soggy centers.
- You can freeze unfilled shells and use later.