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Creamy Diploma Cream Puffs Recipe with Easy Vanilla Custard Filling

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Delicate golden cream puffs filled with a silky smooth homemade vanilla custard, perfect for a quick, comforting dessert that feels special without requiring fancy skills or ingredients.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 1/2 cup (115 g) unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs, room temperature
  • 2 cups (480 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30 g) cornstarch
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract or 1 vanilla bean, split and scraped

Instructions

  1. Make the Choux Pastry: In a medium saucepan, combine 1 cup water, 1/2 cup butter, and 1/4 teaspoon salt. Bring to a rolling boil over medium heat. Once boiling, remove from heat and immediately add 1 cup flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides, about 1-2 minutes.
  2. Cool the Dough Slightly: Let the dough cool for about 5 minutes so it’s warm but not hot to prevent the eggs from cooking when added.
  3. Add Eggs: Beat 4 large eggs one at a time into the dough, making sure each egg is fully incorporated before adding the next. The dough should be smooth and shiny, dropping slowly from the spoon but holding its shape. This takes 5-7 minutes.
  4. Pipe onto Baking Sheet: Transfer dough to a piping bag fitted with a medium round tip. Pipe small mounds about 1.5 inches in diameter, spaced about 2 inches apart on a parchment-lined baking sheet.
  5. Bake: Bake at 425°F (220°C) for 10 minutes, then reduce heat to 350°F (175°C) and bake another 20-25 minutes until golden brown and puffed. Do not open the oven door during baking. Let cool completely on a wire rack.
  6. Prepare Vanilla Custard Filling: In a medium saucepan, heat 2 cups whole milk and the scraped vanilla bean plus pod (or 1 tsp vanilla extract) over medium heat until just simmering. Meanwhile, whisk together 1/2 cup sugar, 4 egg yolks, and 1/4 cup cornstarch in a bowl until smooth.
  7. Temper the Eggs: Slowly pour about 1/3 of the hot milk into the egg mixture, whisking constantly to prevent curdling. Then pour the egg mixture back into the saucepan with the remaining milk, stirring constantly.
  8. Cook Custard: Cook over medium heat, whisking constantly until thickened and bubbling, about 3-5 minutes. Remove from heat and stir in 1 tablespoon butter until melted and smooth. Remove vanilla bean pod if used. Transfer custard to a bowl, cover with plastic wrap touching the surface to avoid a skin, and chill until cool, at least 1 hour.
  9. Fill the Cream Puffs: Cut the cooled puffs in half horizontally and spoon or pipe the chilled custard inside. Serve immediately or refrigerate until ready.

Notes

Do not open the oven door during baking to prevent puffs from collapsing. Use room temperature eggs for better dough texture. Temper eggs slowly to avoid curdling custard. Chill custard well before filling to keep puffs crisp. For gluten-free, substitute almond flour with recipe tweaks; for dairy-free, use plant-based milk and vegan butter but custard richness may vary. To re-crisp shells, warm empty shells in a 350°F oven for 3-5 minutes; do not reheat filled puffs.

Nutrition

Keywords: cream puffs, vanilla custard, choux pastry, dessert, easy recipe, homemade custard, creamy filling, pastry cream

Find it online: https://juliamadeit.com/creamy-diploma-cream-puffs-recipe-with-easy-vanilla-custard-filling/