How to Make Creme Puffs 

By: Alexander Hernandez

22 April 2024 

Here we have a recipe that is not too hard, that is delicious, and a load of fun to make with the family! The recipe is split up into 3 different parts to make it easier. The 3 parts consist of the dough, the filling, and how to fill them.


Cream Puff Dough

Ingredients: 1 cup water

                    6 tablespoons butter/margarine 

                    1 cup all-purpose flour

                    4 extra-large eggs

                    

Step 1. Put the water and butter into a saucepan and bring to a boil over high heat. Slowly stir in the flour so the ingredients come together into a smooth, uniform dough. Take off the heat and let sit for 2 minutes

Step 2. Transfer into a stand mixer and put it on low speed. Slowly add 1 egg at a time until thoroughly absorbed. You should mix for about 1 minute before adding another egg and stop periodically to scrape down the sides and bottom of the bowl with a spatula. After the final egg stir for an extra 2 minutes.

*Note: Bake dough immediately as it doesn’t refrigerate well

Step 3. Preheat oven to 450 degrees Fahrenheit

Step 4. Using a #6 plain tip pipe dough on a nonstick baking pan, about 2 inches wide and an inch high.

Step 5. Bake in the oven for 15-20 minutes or until golden brown 

Step 6. Remove from oven and let cool for 15-20 minutes


Italian Custard Cream

Ingredients: 2 ½ cups whole milk

                    1 tablespoon pure vanilla extract

                    1 cup granulated sugar

                    ⅔ cups flour sifted

                    5 extra-large egg yolks

                    2 teaspoons salted butter


Step 1. Mix milk and vanilla in a saucepan and bring to a simmer then lower to medium heat.

Step 2. In a separate bowl mix together the sugar, flour, and egg yolks with a hand mixer. Slowly scoop a cup of the milk-vanilla mixture into the bowl and beat it to temper the yolks. Make sure to stir to make sure not to scramble the eggs continuously

Step 3. Pour the mix into the bowl into the saucepan. Beat with a hand mixer till thick and creamy then remove from the heat. Add the butter to thicken it and whip for at least 2 minutes. Refrigerate for at least 6 hours. 


How to fill the Cream Puffs

Option 1. Cut them in half and pipe cream onto one side of the cream puff and stack the other side on top.

Option 2. Create a little hole in the puff and using the piping bag, pipe the cream into the puff until the cream is barely spilling out.


*Note: Serve right away or refrigerate for later 


I strongly recommend making the custard first. That way you can give it time to chill and then fill the puffs immediately after baking. I gave it a shot and it came out really well! You can see the results in the picture above. I added some powdered sugar just for the presentation.