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Golden Cream Puffs – A Classic Pastry That Never Fails to Impress

These Golden Cream Puffs are the perfect balance of light, crispy choux pastry and rich, velvety vanilla pastry cream. A classic dessert that’s surprisingly easy to make, these delicate pastries are perfect for any occasion—whether as an elegant party treat or a sweet indulgence for yourself. Once you try them, you’ll want to bake them again and again!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 -15 cream puffs
Course: Dessert
Cuisine: French-inspired
Ingredients Method Notes

Ingredients
  

For the Choux Pastry:
  • 100 grams water
  • 100 grams milk
  • A pinch of salt
  • A pinch of sugar
  • 80 grams butter
  • 130 grams flour
  • 3 eggs
For the Vanilla Pastry Cream:
  • 150 grams sugar
  • 30 grams cornstarch
  • 400 grams milk
  • Vanilla extract to taste

Method
 

  1. Prepare the Choux Pastry: In a saucepan, bring water, milk, salt, sugar, and butter to a boil. Stir in the flour all at once and cook until the dough pulls away from the sides. Let cool slightly.
  2. Incorporate the Eggs: Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
  3. Bake the Pastry Shells: Preheat the oven to 200°C (392°F). Pipe or spoon the dough onto a lined baking sheet. Bake for 20-25 minutes until golden and puffed. Let cool completely.
  4. Prepare the Pastry Cream: In a saucepan, whisk together sugar, cornstarch, and milk. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Let cool.
  5. Fill the Cream Puffs: Slice the pastry shells open and fill them with the cooled pastry cream.
  6. Serve & Enjoy: Dust with powdered sugar or drizzle with chocolate for an extra indulgent touch.

Notes

  • For extra crispiness, poke a small hole in each puff after baking to release steam.
  • Customize the filling by adding cocoa powder for a chocolate variation.
  • Store unfilled pastry shells in an airtight container at room temperature for up to 2 days.
  • Refrigerate filled cream puffs and enjoy within 24 hours for the best texture.
  • Freeze unfilled choux pastry shells for up to 1 month and reheat in the oven before using.