Recipe

Weeknight-Friendly Cream Puffs (Classic)

Crisp, golden choux buns filled with classic vanilla pastry cream and topped with a snowy dusting of sugar. Classic bakery vibes, totally doable on a weeknight (with a little chill time built in).

By Matt Campbell

•

4.8

A real photograph of golden cream puffs piled on a plate with powdered sugar, with one puff cut open to show vanilla pastry cream

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There are two kinds of desserts: the ones you want on a weeknight, and the ones you actually make. Cream puffs can be both. Choux pastry looks fancy, but it is basically a smart dough you cook once on the stove, then bake until it puffs up into crisp little clouds.

This version stays classic where it counts: traditional shells and a real-deal vanilla pastry cream. The only weeknight trick is timing, since the pastry cream chills while the puffs bake and cool. You will get crisp edges, a custardy center, and that moment when someone takes a bite and suddenly thinks you have been hiding a pastry degree.

A real photograph of a saucepan on a stovetop with choux dough being stirred into a smooth ball with a wooden spoon

Why It Works

True bakery texture: crisp shells with hollow centers, not bready rolls.
Reliable rise: high heat to start, then a lower bake to dry the shells so they do not collapse.
Weeknight pacing: pastry cream chills while the puffs bake and cool.
Forgiving technique: clear visual cues for when the dough is cooked, when the eggs are right, and when the shells are done.

Pairs Well With

Strong coffee or espresso
Strawberries or raspberries
Quick chocolate sauce
Cold milk for the kids

Storage Tips

Cream puffs are at their best the day you fill them, but leftovers are still very worth it.

Storing unfilled shells

Room temp: 1 day in an airtight container. They will lose crispness, so plan to re-crisp before serving.
Freeze: up to 2 months. Freeze fully cooled shells in a zip-top bag.
Re-crisp: bake at 300°F for 5 to 8 minutes (frozen shells may need 10 to 12). Cool before filling.

Storing pastry cream

Refrigerate in a covered container with plastic wrap pressed directly on the surface to prevent a skin.
Best within 3 days.

Storing filled cream puffs

Refrigerate up to 24 hours. The shells will soften, but they will still taste great.
If you want the best texture, store shells and cream separately and fill right before serving.

Common Questions

Why did my cream puffs collapse?

Usually they were underbaked or still too steamy inside. Choux needs time to dry out. Bake until deeply golden and light, then let them sit in the turned-off oven with the door cracked for 10 minutes. For extra insurance, poke a small slit in the side of each puff right when they come out to vent steam.

Can I make cream puffs without a piping bag?

Yes. Use a zip-top bag with the corner snipped off, or scoop mounds with two spoons. Piping just gives you a cleaner shape.

How do I know when the choux dough is cooked on the stove?

The dough should form a smooth ball that pulls away from the pan, and you should see a thin film on the bottom of the saucepan. It will smell slightly toasty, not raw-floury.

My dough is too stiff or too runny. What happened?

Too stiff usually means not enough egg, which can happen if your eggs are small. Too runny means too much egg. Add eggs gradually and stop when the dough is smooth, glossy, and falls from the spoon in a thick V shape. Another cue: if you drag a finger through the dough, the trench should slowly start to close.

Can I fill them with whipped cream instead of pastry cream?

Absolutely. It is not the classic version, but it is fast. If you want stability, sweeten whipped cream and add a spoonful of mascarpone. You can also use a little instant pudding mix if you like the flavor and thicker texture, but it is definitely a modern shortcut.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan
Wooden spoon or sturdy spatula
Mixing bowl
Hand mixer or stand mixer (helpful, not mandatory)
Baking sheet
Parchment paper
Piping bag with round tip (or zip-top bag)
Whisk
Fine-mesh sieve (optional for extra-smooth pastry cream)

I used to think cream puffs lived in that category of “special occasion only,” like they required a calm house, a spotless counter, and a French accent. Then I made choux on a random Tuesday, realized it is basically a quick stovetop dough, and got completely hooked. Now it is one of my favorite ways to turn an ordinary night into a tiny celebration. Also, filling pastry into little crisp shells is wildly satisfying, like edible arts and crafts.

Weeknight-Friendly Cream Puffs (Classic)

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour 20 minutes

Servings 12 cream puffs

Ingredients

For the choux pastry (shells)

1/2 cup water
1/2 cup whole milk
8 tablespoons unsalted butter (1 stick), cut into pieces
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour
4 large eggs, room temperature
Powdered sugar, for dusting (optional)

For the vanilla pastry cream (classic filling)

2 cups whole milk
1/2 cup granulated sugar, divided
4 large egg yolks
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)

A real photograph of measured ingredients for cream puffs on a kitchen counter including eggs, butter, flour, milk, and sugar

Instructions

Make the pastry cream (chill while you bake)

Heat the milk: In a medium saucepan, warm the milk with 1/4 cup of the sugar over medium heat until steaming and just barely simmering at the edges.
Whisk the yolks: In a bowl, whisk egg yolks with the remaining 1/4 cup sugar, cornstarch, and salt until smooth and slightly lighter in color.
Temper: Slowly whisk about 1/2 cup of the hot milk into the yolk mixture, then pour everything back into the saucepan.
Thicken: Cook over medium heat, whisking constantly, until the cream bubbles. Once it is bubbling, keep whisking and cook 30 to 60 seconds more to fully activate the cornstarch (this helps the set and prevents a starchy taste).
Finish: Off heat, whisk in butter and vanilla. For extra smoothness, strain through a fine-mesh sieve.
Chill: Press plastic wrap directly on the surface and refrigerate until cool and thickened, at least 1 to 2 hours (2 to 3 hours is even better). If you are in a rush, spread it in a shallow dish to cool faster. You can fill the puffs sooner if needed, but the cream will be softer.

Bake the choux pastry shells

Prep: Heat oven to 425°F. Line a baking sheet with parchment.
Boil the base: In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a full boil over medium-high heat.
Add flour: Add the flour all at once and stir hard with a wooden spoon until it forms a smooth ball.
Dry the dough: Keep cooking and stirring for 1 to 2 minutes. You want a thin film on the bottom of the pan and the dough to look smooth and slightly shiny.
Cool briefly: Move dough to a mixing bowl. Stir for 1 minute to release steam so you do not scramble the eggs.
Add eggs gradually: Add eggs one at a time, mixing well after each. The final dough should be smooth, glossy, and fall from the spoon in a thick V shape. Another cue: if you drag a finger through the dough, the trench should slowly start to close. If it feels too stiff, beat the last egg separately and add a little at a time until the texture is right.
Pipe: Pipe 12 mounds (about 2 inches wide) onto the sheet, spacing them apart. Smooth any peaks with a fingertip dipped in water. They will bake up to roughly 2.5 to 3 inches.
Bake hot, then dry: Bake at 425°F for 10 minutes, then without opening the oven, reduce heat to 375°F and bake 18 to 22 minutes more. Go by cues: puffs should be deeply golden, feel light for their size, and the shells should sound a little hollow when tapped.
Prevent collapse: Turn off oven. Crack the door and let puffs sit inside for 10 minutes. Then cool completely on a rack. Optional but helpful: poke a tiny slit in the side of each puff to vent steam as they cool.

Fill and serve

Fill: Spoon chilled pastry cream into a piping bag. Poke a small hole in the bottom of each puff and pipe until it feels heavy, or slice puffs in half and spoon in the cream.
Finish: Dust with powdered sugar and serve right away for maximum crispness.

A real photograph of a piping bag filling a baked cream puff with vanilla pastry cream

Nutrition information is estimated.

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