Ingredients
For the Pastry Shells:
1 sheet (about 8.5 oz) frozen puff pastry, fully thawed
Powdered sugar, for dusting
For the Vanilla Custard Filling:
2 cups whole milk
½ cup granulated sugar
¼ cup cornstarch
Pinch of fine sea salt
4 large egg yolks
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter, cut into small pieces
Note: Whole milk ensures the richest custard texture, but 2% can be used in a pinch.
Instructions
Preheat & Prep
Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
Cut & Bake the Pastry
Unfold the thawed puff pastry and use a 3-inch round cutter (or a glass) to stamp out circles. Arrange them on the baking sheet, spacing them 1–2 inches apart.
Gently prick the center of each circle 3–4 times with a fork—this prevents excessive rising while keeping the edges crisp.
Bake for 15–18 minutes, until deeply golden and puffed. Transfer to a wire rack and let cool completely.
Craft the Silky Custard
In a medium saucepan, whisk together milk, sugar, cornstarch, and salt until smooth. Place over medium heat, stirring constantly, until the mixture begins to thicken (about 5 minutes).
In a separate bowl, whisk the egg yolks. Slowly drizzle in ½ cup of the hot milk mixture while whisking vigorously to temper the yolks (this prevents scrambling).
Pour the tempered yolk mixture back into the saucepan. Reduce heat to low and cook, stirring continuously, for 4–5 minutes, until thick enough to coat the back of a spoon.
Remove from heat. Stir in vanilla extract and butter until fully melted and glossy.
Transfer custard to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and refrigerate for at least 30 minutes.
Assemble with Care
Once both components are cool, use a serrated knife to gently slice each pastry circle in half horizontally.
Spoon or pipe about 1–2 tablespoons of chilled custard onto the bottom half. Top with the lid, pressing lightly to seal.
Finish & Serve
Dust the tops generously with powdered sugar just before serving. For extra flair, add a light grating of lemon zest or a few edible flowers.
Serving Suggestions
Serve with a cup of espresso or Earl Grey tea
Drizzle with melted chocolate or caramel for a decadent twist
Pair with fresh berries or a berry compote for color and brightness
Keep chilled until ready to serve—ideal for warm-weather entertaining
Frequently Asked Questions
Can I make the custard ahead?
Yes! It keeps well, covered, in the fridge for up to 3 days. Stir before using if it thickens too much.
Can I use pre-made custard or pudding?
You can, but homemade custard offers superior flavor and texture—plus, it’s surprisingly easy!
Why did my pastry puff too much?
Pricking the center is key! Without those small vents, steam builds up and creates a hollow dome. A gentle press after baking can also flatten overly puffed centers.
Can I freeze assembled cream puffs?
Not recommended—the custard will weep and the pastry will soften. But you can freeze baked, unfilled shells for up to 1 month; re-crisp in a 350°F oven for 5 minutes before filling.
Allergy Information
Contains: Dairy (milk, butter), eggs, wheat (puff pastry)
Free from: Nuts, soy (check pastry label), shellfish
Vegetarian: Yes
Gluten-free option: Use certified GF puff pastry (available in some specialty stores)
Always verify labels on puff pastry for hidden allergens.
Nutrition Facts
(Per cream puff, recipe makes 8)
Calories: 260
Protein: 5g
Fat: 14g (Saturated: 7g)
Carbohydrates: 28g
Fiber: 0.5g
Sugar: 14g
Sodium: 160mg
Values may vary based on pastry brand and milk fat content.
These Cream Puffs with Custard Filling prove that sophistication doesn’t require complexity. With just a sheet of puff pastry and a handful of pantry staples, you can create a dessert that looks—and tastes—like it came from a Parisian patisserie. Whether you’re celebrating a milestone or simply treating yourself, one bite of that crisp shell giving way to cool, creamy custard is pure joy. So preheat your oven, whisk that custard, and savor the sweet magic of simplicity done beautifully.
