May 032015

Cream puffs


Today is my dad’s birthday, and for the first time in many many years I am able to celebrate it with him, since he is here to visit. His girlfriend is making his favorite layered birthday cake, and I am making cream puffs with a cream puff filling recipe that I inherited from my mom.

Cream puffs (also known as profiterole and choux à la crème) is a dessert that intimidate many, but once you have made them the first time, you will surely be asked to make them again and again. That is the case at our house, and my husband always declares that we should open a bakery, whenever the famous cream puffs with my mom’s homemade cream puff filling are being served on special occasions.

I have tried to simplify a cream puffs recipe from, and over the years I’ve added my own touches to it. As for the cream puff filling, most cream puff recipes calls for a store-bought pudding filling, but let me tell you if you’ve tried my mom’s cream puff filling, you will never go back to any sort of pudding filling again.  We also use this made-from-scratch cream as a custard cream for other desserts and cakes, so it is very versatile.

As a young girl I remember stirring the custard cream on many occasions, and while it takes a little patience and a lot of stirring, it is so easy that a young girl can make it, and the result is marvelous.

I want to emphasize that I have to double the recipe below, because the cream puffs are so popular in our family.
Cream Puffs Recipe:

  • 1/2 cup butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla or vanilla sugar
  • 2 cup all-purpose flour
  • 4 eggs

cream puffs recipe

Cream Puffs Directions:

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large pot, bring water and butter to a rolling boil. Stir in flour, vanilla and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
  3. Drop a tablespoon at a time on a lined baking sheet. (I prefer to use a cookie spoon for even puffs)
  4. After 16 minutes poke a hole in the side of each cream puff with a toothpick (to prevent the cream puffs from collapsing). Bake for 18-20 minutes in the preheated oven, until golden brown. The centers should be dry.
  5. When the pastry puffs have cooled, take a tooth pick and gently increase the size of the hollow hole inside.
  6. Then add the cream puff filling. You can use a pastry bag, or simply cut a tiny hole in a plastic bag and add your pastry tip to it.
  7. The best icing is melted chocolate. Boil a pot of water and put a plate on top of it, add the chocolate and wait until it melts. Carefully roll the top of the cream puff in the chocolate, and try to cover the hole for the custard filling.


cream puffs recipe


Cream Puffs Filling Recipe:

  •  1 egg
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 1 cup milk
  • 1 teaspoon vanilla or vanilla sugar
  • lemon juice (optional – but recommended)

Cream Puffs Filling Directions:

  1. Mix the eggs and sugar in a small pot, add the flour and stir.
  2. Add the milk and stir constantly as you put the mixture to a boil.
  3. Keep stirring while the mixture simmers. (It is important to constantly stir or it will stick and burn)
  4. Once the mixture thickens to a cream consistency remove from heat and add vanilla and lemon juice.

cream puffs


Whenever I make these delectable cream puffs, I am always reminded of my mom and my grandmother.


Cream puffs recipe


If you want to make these cream puffs, or if you’ve made them already, I would love it if you would share it with your followers. You can pin the cream puff recipe by clicking on the image above.

  2 Responses to “Decadent Cream Puffs Recipe With Homemade Custard Filling”

  1. I have not made Cream Puffs in years, but your recipe looks so easy, and I want to make this soon. I love the taste of the Cream puff and how soft it is. Thanks for sharing!

  2. Oh my, what a lovely recipe! You make these look so easy to make. I am just beginning to bake more and I am definitely going to try these, thanks. 🙂

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