vanilla cream puffs

How to Make Classic Vanilla Cream Puffs

Vanilla cream puffs, with their crisp, hollow shells and velvety filling, are a timeless dessert. Here’s a simple guide to crafting them at home.

For the Choux Pastry:

Combine 1 cup water, ½ cup unsalted butter, and ½ teaspoon salt in a saucepan. Bring to a boil, then remove from heat. Stir in 1 cup all-purpose flour until a smooth dough forms. Return to low heat, stirring for 1–2 minutes to dry the dough. Cool slightly, then beat in 4 eggs one at a time until the batter is glossy and drops slowly from a spoon.

Baking:

Preheat your oven to 400°F (200°C). Drop spoonfuls of the dough onto a baking lined with parchment paper, spacing them apart. Bake for 20–25 minutes until puffed and golden, then reduce heat to 350°F (175°C) and bake for 10 more minutes to ensure crispness. Let them cool completely.

For the Vanilla Cream:

Whisk 1 cup whole milk, ¼ cup sugar, and 2 egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes). Remove from heat, stir in 1 teaspoon vanilla extract and 2 tablespoons butter. Cool, then fold in 1 cup whipped cream until light.

Assembly:

Slice the cooled puffs in half, fill with the vanilla cream, and dust with powdered sugar. Enjoy these delicate treats fresh!