Cream Puff Shells:

• 1 cup water
• ½ cup (113 g) salted butter
• 1 cup (142 g) all-purpose flour
• 4 large eggs

Vanilla Cream Filling:

• 2 cups milk, I use 2%
• ¼ cup (29 g) powdered sugar
• 2 large egg yolks
• 1 large egg
• ¼ cup cornstarch
• ⅓ cup (38 g) powdered sugar
• 2 tablespoons salted butter
• 1 teaspoon vanilla extract

Sweetened Whipped Cream:

• 2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• ¼ teaspoon vanilla extract
• Powdered sugar for sprinkling

• Prepare Your Oven: Position an oven rack in the lower-middle section. Preheat your oven to 400 degrees F. If you’re using a dark-coated baking pan, consider reducing the temperature by 25 or 50 degrees to prevent over-browning. Lightly grease either a 24-cup mini muffin tin or a 12-cup regular muffin tin. You will likely bake the cream puffs in two batches to ensure even cooking.
• Begin the Choux Pastry: In a medium-sized saucepan, combine the water and butter. Bring this mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to medium-low. Add all of the flour at once, then stir vigorously with a sturdy wooden spoon or heat-resistant spatula. Continue stirring until the mixture comes together and forms a cohesive ball, pulling away cleanly from the sides of the pan. This process helps to dry out the dough, which is crucial for a good rise.
• Incorporate the Eggs: Transfer the warm flour mixture from the saucepan into a clean mixing bowl (or the bowl of an electric stand mixer fitted with the paddle attachment). Using a handheld electric mixer (or the stand mixer), beat the dough on medium speed for 1-2 minutes until it has cooled slightly. This cooling step is important to prevent the eggs from cooking prematurely. Next, add the eggs one at a time, beating constantly after each addition until fully incorporated. The mixture will initially look curdled, but continue beating until the dough is thick, smooth, and glossy. It should hold its shape when lifted.
• Portion the Dough: Now it’s time to shape your cream puffs. For mini cream puffs, scoop a heaping ½ tablespoon of dough into each mini muffin cup, filling it about halfway. For regular-sized cream puffs, use a couple of tablespoons per cup in a standard muffin tin, again filling it approximately halfway. A cookie scoop is highly recommended for this step, as it makes portioning the sticky dough incredibly easy and consistent.
• Smooth for Success: Once all the muffin cups are filled, wet your fingers with cold water. Gently dab and smooth out the tops of the mounded dough in each cup. This technique helps to eliminate any rough spots or peaks, encouraging the cream puffs to bake into beautifully rounded, even shapes rather than developing sharp, irregular “spikes.” This small detail makes a big difference in the final appearance.
• Bake to Golden Perfection: Place the muffin tin in the preheated oven. Bake mini cream puffs for approximately 15-20 minutes, and regular cream puffs for about 25 minutes. Bake until the tops of the shells are a lovely light golden brown and they feel firm and hollow. It’s crucial that they are baked all the way through; if there’s any residual doughy moisture inside the shells, they are likely to collapse upon cooling. If unsure, add a few more minutes to the baking time until they are thoroughly crisp.
• Release the Steam: As soon as you remove the baked cream puffs from the oven, work quickly. Use a thin wooden skewer or the tip of a small paring knife to pierce the side of each cream puff. This allows the steam trapped inside to escape. I find it most efficient to poke the shell right where I intend to split it later to add the filling. This critical step prevents the shells from becoming soggy and collapsing as they cool. Once pierced, carefully remove them from the tin and let them cool completely on a wire rack.
• Repeat if Necessary: If you have remaining choux pastry dough, repeat the scooping, smoothing, and baking process for the next batch of cream puff shells. Ensure your muffin tin is clean and lightly greased again if needed.
• Prepare the Vanilla Cream Filling: While your cream puff shells are cooling, begin the vanilla cream filling. In a medium saucepan, combine the milk and ¼ cup of powdered sugar, then bring this mixture to a gentle simmer over medium heat. In a separate medium bowl, whisk together the two large egg yolks, one whole large egg, cornstarch, and ⅓ cup of powdered sugar until smooth. Once the milk mixture is simmering, slowly and gradually ladle or drizzle a small amount of the hot milk into the egg mixture while continuously whisking. This crucial step, known as tempering the eggs, slowly raises their temperature, preventing them from curdling and turning into scrambled bits. Once about half of the hot milk has been incorporated, pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, stirring and/or whisking constantly, until the mixture visibly bubbles and thickens to a pudding-like consistency.
• Finish the Cream: Remove the saucepan from the heat. Stir in the salted butter and vanilla extract until they are fully melted and smoothly incorporated into the cream. The butter adds richness and a silky texture, while the vanilla provides its classic aromatic flavor.
• Chill the Filling: For the smoothest possible cream, pour the mixture through a fine mesh strainer into a clean bowl. This optional step helps remove any tiny lumps or cooked egg particles, ensuring a truly silky filling. Press plastic wrap directly onto the surface of the cream (to prevent a skin from forming) and refrigerate until thoroughly chilled. The vanilla cream filling can be prepared up to a week in advance, making it a perfect component for make-ahead dessert planning.
• Whip the Cream: In a clean, cold bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture using an electric mixer until stiff peaks form. The cream should be thick and hold its shape. (If you have a high-powered blender like a Blendtec, whipping cream in it is incredibly fast and yields perfect results in just a minute or two.)
• Assemble Your Cream Puffs: Once both the cream puff shells and the vanilla cream filling are completely cooled, it’s time for assembly. Carefully split each cooled cream puff shell in half, typically right at the natural seam where the puffy top meets the smoother bottom. Generously spoon the chilled vanilla cream filling into the bottom half of each shell. Then, add a delightful dollop of the sweetened whipped cream on top of the vanilla cream. Finally, gently place the top half of the cream puff shell back into position. For a finishing touch, lightly dust all the assembled cream puffs with additional powdered sugar just before serving.
• Storage and Make-Ahead: These cream puffs are fantastic when freshly made, but they can also be fully assembled up to a day in advance. In fact, many find their flavors meld and deepen beautifully, making them taste even better when prepared ahead of time. Store the assembled cream puffs uncovered in the refrigerator to maintain the crispness of the shells. If covered tightly, the shells can become soggy. Serve chilled for the best experience.

Make Ahead Tips: The cream puff shells can be baked in advance, allowed to cool completely, and then stored lightly covered (not airtight, as this leads to sogginess) for up to a day or so. The vanilla cream filling can be prepared even further ahead, up to a week in advance, and stored covered in the refrigerator. For optimal flavor and convenience, the cream puffs can be entirely assembled, filled with cream, and lightly dusted with sugar up to a day before serving. They truly taste fantastic when given a little time to set and meld flavors. Remember to store them uncovered in the refrigerator.