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Cream Puffs

Makes 15 small or 6-7 large cream puffs


For cream puffs:

  • 6 tbsp butter
  • 3/4 cup water
  • 1/8 tsp. salt
  • 1 tsp. Adam's Extract vanilla
  • 3/4 cup flour
  • 3 eggs
  • Powdered sugar – for dusting

For pastry cream:

  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 2 tsp Adam's Extract vanilla
  • 4 tablespoons 1/2 stick unsalted butter, cut into small pieces


For cream puffs:

  • Preheat oven to 425 degrees.
  • In a medium saucepan, bring water and butter to a boil.
  • Stir in vanilla, flour, and salt until the mixture forms a ball.
  • Remove from heat and let cool for 5 minutes.
  • Add the eggs, one at a time, mixing well after each. You can use a wooden spoon or a hand mixer but mix until the dough is well combined and sticky.
  • Transfer pastry dough to a piping bag and squeeze small golf ball size circles onto a lined baking sheet.
  • You can also make larger cream puffs for an impressive plated dessert {like my photo above}!
  • Bake for 20 to 25 minutes until golden.
  • Using a toothpick, poke a small hole in the side of each puff to release all steam.
  • Remove to a rack to cool completely.
  • Once cool split and fill them with the pastry cream {or whipped cream}.
  • Sprinkle with powdered sugar before serving.

For pastry cream:

  • In a saucepan, whisk together egg yolks, sugar, cornstarch, and salt.
  • Heat over medium-high heat then add milk.
  • Continue to whisk until thickened about 2 minutes.
  • Remove from heat and whisk in vanilla.
  • Finally add butter, a few pieces at a time, until melted and smooth.
  • Pour into a bowl and cover with plastic wrap directly on the surface of the cream.
  • Refrigerate until completely cool.


Cream Puffs recipe from www.paulasplate.net . 
Pastry Cream adapted from Real Simple magazine.