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Homemade Boston Cream Puffs

Turn your kitchen into a pastry chef’s dream with these irresistible Homemade Boston Cream Puffs. Every bite is a celebration! 🎉🍮🍫

  • Total Time: 1 hour 55 minutes
  • Yield: 12

Ingredients

For the Puff Pastry:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 large eggs
For the Cream Filling:
2 cups milk
1/2 cup sugar
4 egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
For the Chocolate Glaze:
1/2 cup heavy cream
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring water and butter to a boil. Add flour and stir vigorously until a dough forms and pulls away from the sides of the pan.
Remove from heat and let cool for a few minutes. Beat in eggs, one at a time, until smooth and glossy.
Drop dough by tablespoons onto the prepared baking sheet, leaving space between each.
Bake for 20-25 minutes until golden and puffed. Let cool on a wire rack.
For the cream filling, heat milk and sugar in a saucepan until hot but not boiling. In a separate bowl, whisk together egg yolks and cornstarch.
Gradually whisk in half of the hot milk into the egg mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla. Let cool and chill.
For the chocolate glaze, heat cream in a saucepan until hot. Remove from heat and add chocolate and butter, stirring until smooth.
To assemble, slice each puff in half and fill with the cream. Dip the top in chocolate glaze and place back on top of the filled cream puffs.
Chill in the refrigerator for an hour before serving.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 55 minutes
Kcal: 300 kcal per serving | Servings: 12 cream puffs

Notes

Pastry Prowess: When it comes to the choux pastry, ensure your water and butter mixture is hot before adding the flour. This helps cook the flour slightly and absorbs the liquid better, leading to a lighter puff.

Egg-cellent Advice: Add the eggs one at a time to the pastry dough, fully incorporating each before adding the next. This step is crucial for a smooth, pliable dough.

Custard Consistency: For the custard, patience is key. Cook it on a medium heat to avoid scrambling the eggs, and keep stirring to achieve that silky smoothness.

Glaze Glory: When making the chocolate glaze, use a bain-marie or double boiler to melt your chocolate gently. This prevents the chocolate from burning and keeps the glaze glossy.

Filling Technique: To fill your puffs, a piping bag with a small nozzle works wonders. It allows for a clean, even distribution of the custard.

Serving Suggestion: Serve these puffs fresh, ideally within a few hours of assembling them, to enjoy the contrast of textures from the soft custard, the crisp pastry, and the luscious glaze.

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Desserts

Nutrition

  • Serving Size: 12 cream puffs
  • Calories: 300 kcal