Classic Cream Puffs (Choux à la Crème) — light, hollow pastry shells filled with smooth vanilla pastry cream 🤍

Here’s the full homemade recipe step-by-step:

🥐 Classic Cream Puffs (With Vanilla Pastry Cream)

🛒 Ingredients (Makes about 18–22 cream puffs)

1️⃣ Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.

2️⃣ In a saucepan over medium heat, combine:

Bring to a boil.

3️⃣ Add flour all at once and stir quickly.
Cook for 1–2 minutes until mixture forms a ball and pulls away from sides.

4️⃣ Remove from heat. Let cool 5 minutes.

5️⃣ Add eggs one at a time, mixing well after each.
Dough should be smooth, glossy, and pipeable.

6️⃣ Transfer to piping bag (or spoon).
Pipe 1½-inch rounds onto baking sheet.

7️⃣ Bake:

They should be golden brown and firm.

⚠ Do NOT open oven during first 20 minutes.

8️⃣ Cool completely.
(Optional: poke small hole underneath to release steam.)

1️⃣ Heat milk in saucepan until steaming (not boiling).

2️⃣ In a bowl whisk:

3️⃣ Slowly pour warm milk into egg mixture while whisking.

4️⃣ Return mixture to saucepan.
Cook over medium heat, whisking constantly until thick.

5️⃣ Remove from heat. Stir in butter and vanilla.

6️⃣ Cover with plastic wrap touching surface.
Chill at least 2 hours.

✔ Dust with powdered sugar
✔ Dip tops in melted chocolate
✔ Drizzle caramel
✔ Add whipped cream mixed into pastry cream (lighter filling)

If you’d like, I can also give you:

Just tell me which one 😊