Room-temperature eggs incorporate smoothly into hot dough.
Don’t open the oven early—shells collapse if cooled too soon.
Pastry cream must be chilled before filling—patience pays off!
Step-by-Step Instructions (Crisp, Creamy, Foolproof)
1. Make the Choux Pastry
Preheat oven to 425°F (220°C). Line baking sheets with parchment.
In a saucepan, bring butter, water, sugar, and salt to a rolling boil.
Remove from heat; add flour all at once. Stir vigorously until a smooth ball forms (~1 min).
Return to low heat; cook 1–2 mins, stirring, to dry the dough.
Transfer to bowl. Add eggs one at a time, beating well after each, until glossy and thick.
2. Pipe & Bake the Shells
Drop 2-tbsp mounds onto sheets (or use a piping bag). Smooth peaks with wet finger.
Bake 15 mins at 425°F, then reduce to 350°F (175°C) and bake 20–25 mins more, until deep golden and hollow-sounding when tapped.
Turn off oven; crack door open. Let shells dry inside 10 mins (prevents sogginess).
3. Make the Pastry Cream
Whisk egg yolks and sugar until pale. Whisk in cornstarch.
Heat milk in saucepan until steaming (not boiling).
Slowly pour hot milk into yolk mixture, whisking constantly.
Return to pan; cook over medium heat, whisking, until thick and bubbling (2–3 mins).
Remove from heat; stir in butter and vanilla.
Press plastic wrap directly on surface; chill at least 2 hours.
4. Fill & Serve
Slice shells horizontally. Spoon or pipe chilled pastry cream into bottoms.
Replace tops. Dust with powdered sugar or drizzle with chocolate.
Serve within 4–6 hours for best texture.
Serving Suggestions
☕ Classic: With coffee or afternoon tea
🍓 Fruity twist: Top with fresh berries or berry compote
🍫 Decadent: Drizzle with melted chocolate or caramel
🎉 Celebration: Arrange on a tiered stand for parties
Make-Ahead & Storage Tips
Shells: Bake 1 day ahead; store airtight at room temp.
Pastry cream: Make 2 days ahead; keep refrigerated.
Filled puffs: Best eaten same day—but unfilled shells freeze beautifully for up to 1 month.

Frequently Asked Questions