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Cream Puffs

Oct 28 2026 | By: Becky Diamond

Cream Puffs

Cream puffs were a popular dessert and tea-time treat during the Gilded Age. Light and airy like a popover, cream puffs are made from a French type of dough called choux paste, which is very different from other types of pastry such as sturdy piecrust and flaky puff paste. It is made by adding butter to boiling water and then adding flour and beaten eggs, which cause the puffs to rise, creating a crispy shell that is hollow on the inside, perfect for filling with whipped cream, custard, or jam. This recipe is adapted from Gilded Age cooking instructor Sarah Tyson Rorer, who described cream puffs as being “very heavy when they get into the oven and very light when they come out.” They are lovely paired with fresh berries and whipped cream.

Above photography by Heather Raub of FrontRoom Images; food styling by Dan Macey of Dantasticfood

SERVES 10–12

FOR THE CUSTARD FILLING:

  • 2 cups milk
  • 2 large eggs
  • 1 cup sugar
  • 3/4 cup all-purpose flour

Heat the milk in a large heavy pot over medium-high until almost boiling. Turn the heat down to medium and add the eggs, one at a time, beating continuously to prevent curdling. When well mixed, add sugar and flour. Cook gently for 2­ –3 minutes and then remove from heat. Allow to cool and then refrigerate until needed.

FOR THE CREAM PUFF SHELL:

  • 1 cup water
  • 1 stick (1/2 cup) salted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • Confectioners’ sugar for sprinkling (optional)

Preheat oven to 450°F.

Place water in a heavy pot with deep sides and bring to a boil. Carefully add butter to the boiling water, stirring to melt the butter. Add flour and stir dough continuously until it is smooth and forms a soft ball.

Cool mixture for 10 minutes and then add the eggs, one at a time, beating after each addition until smooth. Drop mounds of batter onto parchment paper–lined baking sheets with a tablespoon.

Bake at 450° for 15 minutes, then turn oven down to 325°F and bake for 25 additional minutes. (Do not be tempted to open the oven door during the baking process or the puffs may not rise correctly!) They should be nicely browned on the outside. Transfer to a wire rack to cool.

Once cool, split each puff in half with a knife and spoon some custard filling inside, replacing top portion. Sprinkle some confectioners’ sugar on top if desired. 

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