Betty Crocker Cream Puff Recipe: Light Choux Pastry With Vanilla Custard

There’s nothing quite like the satisfaction of making cream puffs from scratch. This classic dessert pairs light, airy choux pastry with a smooth vanilla custard filling.

The choux pastry achieves its signature hollow center through a precise cooking process, while the custard offers a creamy contrast. Together, they create an elegant treat that’s simpler to make than you might expect.

Ingredients for Betty Crocker Cream Puff

Classic ingredients for airy choux pastry and creamy vanilla filling. Simple but impressive.

The butter needs to be high quality since it’s the main fat here. Land O’Lakes or Kerrygold are solid choices—avoid margarine, as it has too much water. Flour should be all-purpose; King Arthur is my go-to. Eggs matter too: room temperature eggs incorporate better into the dough (just set them out 30 minutes before starting).

No whole milk? 2% works fine, but avoid skim—it lacks the fat for rich custard. For a dairy-free version, coconut milk can substitute, though the flavor will differ. If you’re short on vanilla extract, vanilla bean paste adds depth. Cornstarch can be swapped for arrowroot powder at equal amounts. Fresh puffs are best, but they’ll hold for a bit.

Choux pastry is best filled the same day, but you can store unfilled shells in an airtight container for 2 days. Custard keeps in the fridge for 3 days—whisk before using. Dust with powdered sugar just before serving (it dissolves over time).

Step-by-Step Instructions for Light Choux Pastry With Vanilla Custard

Here’s how I make these airy puffs with creamy filling every single time.

Step 1: Make the Choux Pastry Dough

In a medium saucepan, combine the 1 cup Water, 0.5 cup Unsalted Butter, and 0.25 tsp Salt. Place over medium-high heat until the butter melts completely and the mixture comes to a rolling boil.

Immediately add all 1 cup All-Purpose Flour at once and stir vigorously with a wooden spoon for 1-2 minutes until a smooth dough ball forms and pulls away from the sides of the pan. You’ll see a thin film developing on the bottom—that’s your sign it’s ready.

Remove from heat and let cool for 5 minutes. Then beat in the 4 whole Large Eggs, one at a time, making sure each is fully incorporated before adding the next. The dough should be thick, glossy, and pipeable.

Step 2: Pipe and Bake the Puffs

Preheat your oven to 400°F. Line two baking sheets with parchment paper. Transfer the dough to a piping bag fitted with a large star tip. Pipe 2-inch mounds onto the sheets, spacing them 2 inches apart.

Bake for 25-30 minutes until the puffs are deep golden brown and have tripled in size. Don’t open the oven door during the first 20 minutes or they might collapse. They’re done when they sound hollow when tapped.

Turn off the oven and leave the puffs inside for 10 minutes to dry out completely. Transfer to a wire rack to cool completely—they must be completely cool before filling or the custard will melt.

Step 3: Prepare the Vanilla Custard Filling

In a saucepan, heat the 2 cups Whole Milk over medium heat until it just begins to simmer. In a separate bowl, whisk together the 4 whole Egg Yolks, 0.5 cup Granulated Sugar, and 3 tbsp Cornstarch until smooth.

Slowly pour the hot milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, stirring constantly, for 5-7 minutes until the custard thickens to the consistency of pudding.

Remove from heat and stir in the 2 tsp Vanilla Extract and 0.5 cup Heavy Cream. Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours.

Step 4: Fill and Finish the Cream Puffs

Once the puffs and custard are completely cold, slice each puff in half horizontally. Pipe or spoon the chilled custard onto the bottom half of each puff, then replace the top.

Dust the filled cream puffs lightly with 0.25 cup Powdered Sugar just before serving. The contrast between the crisp pastry, creamy custard, and sweet dusting is what makes these so irresistible.

Serve immediately or store in the refrigerator for up to 2 days, though they’re best enjoyed fresh.

Troubleshooting Perfect Results

Flat Puffs

If your puffs don’t rise properly, your oven likely wasn’t hot enough. Ensure it’s fully preheated to 400°F before baking. Also, don’t open the door during the first 20 minutes—this sudden temperature drop can cause them to collapse.

Hollow Centers

Puffs that don’t develop hollow centers usually mean the dough wasn’t cooked long enough. Bake until they’re deep golden brown and sound hollow when tapped. The extra drying time in the turned-off oven helps prevent soggy centers.

Custard Too Thin

If your custard hasn’t thickened after 7 minutes, continue cooking while stirring constantly. Ensure you’re using 3 tbsp Cornstarch—this is the key thickener. The mixture should coat the back of a spoon when done. 🥄

Eggy Dough

When adding eggs to the choux dough, make sure each is fully incorporated before adding the next. The dough should be smooth and glossy, not wet or runny. Room temperature eggs blend in more easily than cold ones.

If it looks too thin, your butter/water ratio might be off. Measure precisely: 0.5 cup Butter to 1 cup Water. 🌡️

Soggy Puffs

Always let puffs cool completely before filling. The steam inside needs time to escape, or it will make the pastry soggy. I leave mine in the turned-off oven for 10 minutes after baking, then transfer to a wire rack.

Frequently Asked Questions