Classic Vanilla Cream Puff

Preparation: 20 min
Cooking time: 35 min
Waiting time: 30 min
Portion: 25-30 small cream puffs
Level: 2/5


  1. Crème diploma/ Custard
    -Egg yolk: 2
    -Sugar: 40 gr
    -Corn starch: 20 gr
    -Milk: 220 ml
    -Butter: 10 gr
    -Vanilla extract: 2-3 ml
  2. Choux de patisserie/ Cream puff shell
    -Water: 120 ml
    -Butter: 60 gr
    -All purpose flour: 65 gr
    -Egg: 2
    -Sugar: ½ tsp (~ 2-3 gr)
    -Salt: a pinch


1. Crème diploma/ Custard

  • Whisk 2 egg yolks with 40 gr sugar in a bowl until the york turn to light yellow.
  • Add 20 gr corn starch into egg yolk mixture and mix until the corn starch completely dissolved.
  • Pour 220 ml milk into a saucepan and boil at low heat. When the milk start boiling, turn off the heat and keep it warm (around 55-60 Celsius degree)
  • Pour a small amount of warm milk in the mixture bowl, stir gently, repeat this step until the mixture blended.
  • Pour the milk mixture from bowl to saucepan and cook at low heat. When the mixture start to boil, turn off the heat and stir quickly until it turns to be more sticky and condensed. Sieve the hot custard to have a smoother texture.
  • While the custard is hot, add 10 gr butter and vanilla extract and stir until the butter dissolved.
  • Use a plastic wrap to apply on custard surface (to prevent it from harden) then chill at room temperature.
  • Cooling in fridge for 20-30 minutes before piping into choux pastry.

2. Choux de patisserie/ Cream puff shell

  • Add 120 ml water, 60 gr butter, sugar and a pinch of salt into a saucepan. Cook at low heat until the butter melted. 
  • Turn off the heat
  • Sieve 65 gr all purpose flour into the saucepan. Mix and stir flour with a wooden spoon.
  • Turn on the heat, quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
  • Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
  • Preheat the oven at 220 Celsius degree. Transfer the cooked pastry to a large pastry bag and pipe 2-3 cm rounds each onto prepared pan.

Note: each puff should have a 1-2 cm around for rising when bake.

  • Put the tray into preheat oven and bake at 220 Celsius degree in 10-15 min then adjust to 170 Celsius degree in next 15-20 min until puffs rise and are golden brown. 
  • Let cool on sheets on wire racks.

3. Serving

  • Use a knife to cut the choux pastry to half or drill a small hole at the bottom of the pastry.
  • Transfer the chilled custard to a large pastry bag and pipe the filling 
  • Sieve a thin layer of icing sugar on the cream puffs. Can be reserved in fridge for 1-2 days.
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