The Perfect Cream Puffs
Cream puffs are a popular snack in Japan, and they are available in all bakeries. They are perfectly sweet, puffy, and custardy.
The craze over Japanese-style baking and pastries continues.
Great cream puffs are always puffy on the outside but hollow on the inside where we put in the filling. It is light in weight, too.
The Japanese version is filled with crème pâtissière which has a smooth texture with milky taste.
Ingredients for Puffs
Ingredients for Cream Puff Filling
- Caster sugar
- Vanilla extract
- Corn starch
- Unsalted butter
Frequently Asked Questions
Why do my cream puffs fall?
If your puffs are falling, lower the temperature and bake for longer. The higher temperature tends to brown the puffs without making sure the structure is hard enough, so they fall. Additionally, make sure there is space between puffs.
How long do cream puffs last?
Can you freeze cream puffs are filled?
Baked shells can be frozen for up to 2 months, in a tight container. If you fill them before freezing, they will be soggy.
How many calories?
This recipe has 602 calories per serving.
What Dishes to Serve with this Recipe?
For a wholesome tea party, I recommend the following recipes.
Pairs well with:
Cream Puff Recipe
Cream puffs. Fluffy choux pastry filled with creamy custard, so good. You've got to make these cream puffs.
- 1 stick unsalted butter (113.5 grams or 4 oz. or 1/2 cup or 8 tablespoons)
- 1 cup water
- 1/4 teaspoon salt
- 4 small eggs or 1 cup eggs
- 1 cup all-purpose flour
Crème Pâtissière (Filling) (Adapted from The Little Teochew)
- 1 cup milk (236 ml)
- 2 egg yolks
- 1/4 cup caster sugar (55 g)
- 1 drop vanilla extract
- 2 tablespoons corn starch
- 1 pinch salt, (only if not adding butter or using unsalted butter)
- 1/2 teaspoon unsalted butter, for additional shine and firmness
Put butter and and water into a saucepan on low heat. Turn off the heat once butter has melted.
Add in the flour and salt. Stir quickly until a dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.
Transfer the dough to a different container and leave to cool for about 10 minutes. Beat in the eggs one at a time using a electronic mixer (low speed) until the mixture is well combined and sticky.
Using a plastic bag with one of the corners cut off (cut into a small opening), scoop the dough into the plastic bag and push it to the part where the corner is snipped off. You can also use a piping bag. Squeeze and pipe the dough onto a greased baking sheet. When pipping the dough, use a clock-wise motion to form a small coil shape. Leave enough rooms in between each pastry.
Bake in a preheated oven at 425 degree F for about 10 minute, or until they turn golden brown. Remove from oven and serve warm.
Crème Pâtissière (Filling)
Add yolks, 1/4 cup milk, sugar, vanilla extract, salt, corn starch in a bowl.
Bring the remaining 3/4 cup milk to a scald in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking consistently with a balloon whisk as you pour. Once incorporated, pour everything back into the saucepan.
Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.
To make the cream puffs, use a small nozzle and attach it to the piping bag. Insert the nozzle into the choux pastry and pipe the creme into the puff.
Some eggs are bigger (or more “watery”) than the others. Use small eggs or just barely 1 cup of eggs if you can’t decide on the size of the eggs. In warmer countries, the pastry dough might be too "runny" and hard to form a shape when you're ready to bake the choux pastry. Chill in the fridge for about 10 minutes before piping them for baking. You can use aluminum foil for baking but not ideal as the bottom will be burned. I ran out of baking sheet hence I used aluminum foil.