A simple and easy cream puffs recipe that melts in your mouth 

This is a wonderful recipe of cream puffs since it is simple and tastes as though it had been made in the kitchen of your grandmother. As a filling we are creating a traditional choux pastry (it is not as hard as it sounds!) and a basic creamy cheese custard. this recipe provides you with the accurate cream puff ingredients and how to do a step-by-step custard recipe to get a last finishing touch. This is no short-cut.

So, You Want a Legit Cream Puff Recipe?

Without going into long story. You have come to the right story hoping to get an amazing and old fashioned cream puffs recipe that really works. This is the end. I will guide you on how to make feeling of lovely cream puffs that are light, airy and just the right amount of puffiness and filled with a wonderful decadent custard filling. It is one of those recipes you tell about to your children that you got it out of the grandma-style cookbook but made it modern to serve your children and today. This fool proof cream puffs recipe is crafted in such a way that you can achieve this at your first attempt or you want to find the best cream puffs recipe to make.

Your Cream Puff Ingredients List

For the Choux Pastry Shells

• Water: 200 grams
• Unsalted Butter: 75 grams
• Salt: 1/2 tsp
• All-Purpose Flour: 115 grams
• Large Eggs: 3 (about 60-65 grams each)

For the Easy Custard Filling

• Milk: 500 grams
• Sugar: 75 grams (you can adjust to your taste)
• Cream Cheese: 100 grams (softened)
• Cornstarch: 60 grams
• Vanilla Extract: 1 tsp
• Butter: 30 grams
• Jam (Optional): Blueberry or raspberry jam works great!

How to Make Cream Puffs: The Step-by-Step Guide

This is a complete easy cream puff recipe with custard filling. Just follow the steps.

Step 1: Make the Custard Filling First

You want the filling to be completely chilled before you use it.

1. Combine & Whisk: In a saucepan, whisk together the cornstarch, sugar, cream cheese, and milk. Keep whisking until it’s smooth.
2. Thicken It Up: Place the pot over medium heat. Stir it constantly until the mixture gets nice and thick, like pudding.
3. Finish & Chill: Turn off the heat. Immediately stir in the vanilla and the 30g of butter until smooth. Transfer the custard to a bowl, cover it with plastic wrap (press the plastic right onto the surface so a “skin” doesn’t form), and pop it in the fridge for at least an hour.

Step 2: Make the Choux Pastry

Don’t be intimidated! This part is quick.

1. Boil: In another pot, combine the water, 75g of butter, and salt. Bring it to a rolling boil.
2. Add Flour: Take the pot off the heat and dump in all the flour at once. Stir it quickly and forcefully with a wooden spoon until a smooth ball of dough forms.
3. Cook the Dough: Put the pot back on low heat and cook for 1-2 minutes, stirring constantly. This step dries out the dough a bit, which is key for a good puff.
4. Cool & Add Eggs: Move the dough to a mixing bowl and let it cool for 5-10 minutes. You don’t want to scramble the eggs! Now, add the eggs one at a time, mixing thoroughly after each one. The dough will look separated at first—just keep mixing. It’s ready when it’s smooth, glossy, and thick.
5. Get Ready to Pipe: Transfer the dough to a piping bag.

Step 3: Bake to Golden Perfection

1. Preheat: Get your oven preheating to 200°C (400°F). Line a baking sheet with parchment paper.
2. Pipe: Pipe the dough into small mounds, about 1.5-2 inches wide, leaving space between them.
3. Bake: Bake for 25-30 minutes. Do not open the oven door for the first 20 minutes! They will become light and airy, acquiring a beautifully browned and crisp surface.. They should feel light and hollow when done.

Step 4: Assemble Your Cream Puffs

1. Prep the Filling: Take your chilled custard out of the fridge. For an extra-smooth texture, give it a quick blend with a hand blender. Put the finished cream into a piping bag.
2. Fill ‘Em Up: Once the pastry shells are completely cool, use a small knife or a piping tip to poke a hole in the bottom of each one.
3. Pipe & Serve: Pipe the custard filling into each shell until it feels full. If you’re using jam, you can add a little bit in with the cream. And you’re done!