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Classic Cream Puffs: Learn how to make this classic French dessert at home! // FoodNouveau.com
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Classic French Cream Puffs Recipe

Learn how to make classic cream puffs by combining crispy choux pastry, a creamy vanilla filling, and a rich chocolate glaze. Perfect for any occasion!
Prep Time:2 hours
Cook Time:1 hour
Servings 30 classic cream puffs
Author Marie Asselin

Ingredients

US Customary / Metric

For the Pastry Cream

For the Choux Craquelin

For the Chantilly Cream

  • 1 cup heavy cream (35 % m.f.)
  • ½ cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • ⅓ cup mascarpone, cold from the fridge (OPTIONAL, to stabilize the Chantilly cream, see note)

For the Choux Pastry

Instructions

For the Pastry Cream

  • In the bowl of a stand mixer, or to a large mixing bowl if using a hand mixer, beat together ⅓ cup (70 g) of the sugar with the flour, cornstarch, and egg yolks until thick and pale yellow, about two minutes.
  • In a medium saucepan, combine the milk with the remaining sugar (⅓ cup / 70 g), and bring to a simmer. When the mixture simmers, remove it from the heat. Ladle 1 cup (250 ml) of the milk mixture into a glass measuring cup.
  • Gradually pour the hot milk mixture into the egg mixture, mixing on low speed or stirring to combine. This will temper the egg mixture, ensuring it will not curdle when you pour it back into the saucepan.
  • Scrape the tempered egg mixture into the saucepan, whisking constantly. Put the saucepan back on medium-low heat and cook, whisking constantly and scraping the bottom and corners of the pan from time to time to prevent the pastry cream from sticking or scorching.
  • Keep on whisking until the mixture thickens and begins to bubble. Pay close attention because the thickening tends to happen quite quickly. Lift your attention for a moment and your pastry cream could curdle or burn!
    You may feel thickening suddenly happening in one corner of the pan. Once you do, to keep better control over the process, lift the pan from the heat and whisk vigorously (off the heat) to allow the cream to cook evenly. Put it back on the heat and keep cooking, whisking constantly, until the pastry cream is thick like pudding.
  • Pour the pastry cream into a glass container and push a piece of plastic wrap or parchment paper right onto the surface to prevent a skin from forming over the pastry cream. Refrigerate to cool the pastry cream completely. You can keep the pastry cream refrigerated for up to 3 days.

For the Choux Craquelin

  • In a medium bowl, beat together the soft butter and brown sugar until fully incorporated. Add the flour and beat just to incorporate. The craquelin dough should have a sticky Play-Doh texture.
  • Bring the craquelin dough together into a rough ball. Set over a sheet of parchment paper. Cover with a second sheet of parchment paper. Roughly flatten the dough using the palm of your hand, then use a rolling pin to roll out to a ⅛-in (3 mm) thickness.
  • Peel the top sheet of parchment paper off, then use a 1½-in (4 cm) round cookie cutter to indent rounds into the dough (do not try to lift the craquelin rounds at this point.) Transfer the sheet of craquelin dough into the freezer and freeze for at least 1 hour, or up to 2 days.
  • TIME SAVING TIP: Once the craquelin dough is frozen hard, you can lift the frozen craquelin rounds (use the cookie cutter to fully detach the rounds, if needed) and store them in an airtight container. Separate each layer of craquelin rounds with parchment paper to avoid sticking. 
    The craquelin dough warm up and softens very quickly at room temperature, so you might need to return the dough to the freezer a few times to lift all craquelin rounds. Discard the scraps. Keep the craquelin rounds frozen until needed.

For the Chantilly Cream

  • In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, add the heavy cream, powdered sugar, vanilla extract, and mascarpone, if using. Beat until stiff. Transfer to a pastry bag fitted with the pastry tip of your choice and refrigerate until ready to use.
  • If the Chantilly Cream IS NOT stabilized: Use within 2 hours.
  • Is the Chantilly Cream IS stabilized: Keep refrigerated for up to 2 days.

For the Choux Pastry

  • In a medium saucepan, combine the milk, water, butter, and salt. Bring to a boil over medium heat. When the mixture is boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Keep cooking and stirring the mixture over medium heat for about 1 minute to eliminate excess moisture. If you used a stainless-steel saucepan, a thin layer of dough may stick to the bottom and sides of the pan; this is normal. Take off the heat.
  • Transfer the dough to the bowl of a stand mixer, or to a large mixing bowl if using a hand mixer, and let cool for 5 minutes, stirring occasionally to allow some of the steam to come out.
  • Set the mixer to medium speed, and beat the eggs in one at a time, making sure each egg is well incorporated before adding the next. Scrape down the bowl down between each addition. Every time you add an egg, the dough will separate and look curdled, but it will then come back together in a super sticky, crumbly way. The dough will keep on getting smoother as you add more eggs. The dough is done when it is very thick and stick, but also smooth and elastic.
  • Choux pastry can be covered and refrigerated for up to 6 hours (half a day.) You do not need to bring choux pastry back to room temperature before baking.
  • To shape the cream puffs: Line a baking sheet with parchment paper.
  • If using a cookie scoop to shape the cream puffs: Fill a ¾ oz (1 ½ tbsp) cookie scoop scant with choux pastry, then wipe excess pastry off the sides of scoop (this will create cleaner mounds of dough.) Drop the ball of choux pastry on the prepared baking sheet. Repeat these steps, setting the puffs 3 inches (8 cm) apart to leave plenty of room for expansion. You should be able to fit about 10 cream puffs on a standard half-sheet pan. (Refrigerate the remaining choux pastry between batches.) Using damp fingertips, press down any peaks of dough to create round puffs.
  • If using a piping bag to shape the cream puffs: Fit a large piping bag with a size 6 (Ateco 806) round pastry tip. (The opening should be ½-in / 1¼ cm.) Fold the top 3 inches (7 cm) of the piping bag down over itself like a cuff. Using a spatula, scoop and push the choux pastry into the bag. Unfold the cuff and squeeze the bag to push the choux paste toward the tip. Firmly twist the top part of the bag to push the choux pastry down into the tip.
  • Hold the bag with the tip perpendicular to the baking sheet. With the tip of the bag touching the sheet, squeeze gently and evenly with one hand, while guiding the tip of the bag with the other. Pipe out mounts of dough about the size of a ping pong ball (1 ½-in / 4 cm). You should be able to fit about 10 cream puffs on a standard half-sheet pan. (Refrigerate the remaining choux pastry between batches.) Using damp fingertips, press down any peaks of dough to create round puffs.
  • To bake the cream puffs: Place a rack in the middle position of the oven. Preheat the oven to 400°F (200°C).
  • If using, cover each cream puff with a craquelin round. Bake one sheet of cream puffs for about 30 minutes, or until the cream puffs are golden brown all around (if the puffs are light blond at the base, the puffs will collapse upon cooling.) Transfer the baking sheet to a wire rack and leave to cool completely to room temperature, at least 1 hour.
  • Repeat the baking steps to prepare all cream puffs. If you have only one baking sheet, you can pull the parchment paper sheet out of the sheet and carefully transfer that to the wire rack for cooling. Run the baking sheet under cold water to cool it down, then line with parchment paper and repeat the steps to bake a second batch of cream puffs.
  • How to freeze cream puffs: The cream puff shells can be frozen for up to 1 month. Bake the shells as indicated, then let them cool to room temperature. Place all the cream puff shells on a baking sheet, then place the sheet in the freezer for at least 3 hours, or overnight.
  • Once the shells are frozen hard, gently transfer them to an airtight container (the frozen shells are very fragile and can break easily if they’re not handled with care.) Keep frozen for up to 1 month.
  • To use frozen cream puff shells: Preheat the oven to 325°F (160°C). Place the cream puff shells on a baking sheet. Bake for 7 minutes, then transfer to a wire rack and let cool completely to room temperature. (This will return the cream puff shells to their crisp, freshly baked state.) Proceed with filling the cream puffs as indicated below.

To Assemble the Classic Cream Puffs

  • Make the Dark Chocolate Glaze: In a small saucepan, bring the cream to a boil. Remove from the heat and add the chopped chocolate. Whisk until most of the chocolate is melted. Cover and let stand for 10 minutes. Whisk gently until completely smooth.
  • Transfer the cold pastry cream to a piping bag fitted with a small, round tip.
  • Take the Chantilly cream out of the refrigerator.
  • Use a serrated knife to cut off the top of each pastry shell. Set each "cap" right by its shell.
  • Pipe some pastry cream in the bottom of each shell, about a third of the way up.
  • Pipe some Chantilly cream in a swirling motion to top off each shell, making sure the cream peeks out.
  • Dip one cap into the dark chocolate glaze, then set over its cream puff. Repeat to finalize all the classic cream puffs.
  • SERVING: Serve immediately, or refrigerate for up to 2 hours (on a plate, uncovered) before serving.

Notes

Freezing cream puff shells: Baked cream puff shells can be frozen for up to 1 month. Bake the shells as indicated, then let them cool to room temperature. Place all the cream puff shells on a baking sheet, then place the sheet in the freezer for at least 3 hours or overnight.
Once the shells are frozen hard, gently transfer them to an airtight container (the frozen shells are very fragile and can break easily if they’re not handled with care.) You can keep cream puff shells frozen for up to 1 month.

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