Light, golden pastry shells cradling a velvety vanilla custard—these Cream Puffs with Custard Filling are the epitome of effortless elegance. Often mistaken for labor-intensive French choux à la crème, this simplified version uses store-bought puff pastry to deliver the same luxurious experience with far less fuss. Crisp on the outside, cloud-soft within, and filled with a rich, silky custard, they’re perfect for afternoon tea, holiday gatherings, or a special treat that feels indulgent but comes together in under an hour.

Why You’ll Love This Recipe

It’s the ideal balance of homemade luxury and practical convenience. By using thawed puff pastry, you skip the finicky choux dough while still achieving flaky, buttery layers. The from-scratch custard—smooth, fragrant, and perfectly set—elevates these puffs far beyond store-bought desserts. Plus, they’re naturally nut-free and easily adaptable (try adding citrus zest or a dash of cinnamon!). Best of all? No fancy piping bags required—just a spoon and a sprinkle of powdered sugar.

Perfect for:

Elegant dessert for dinner parties

Mother’s Day or bridal shower treats

Weekend baking with kids

Impressive yet simple holiday sweets

Anyone craving café-style pastries at home

Ingredients

For the Pastry Shells:

1 sheet (about 8.5 oz) frozen puff pastry, fully thawed

Powdered sugar, for dusting

For the Vanilla Custard Filling:

2 cups whole milk

½ cup granulated sugar

¼ cup cornstarch

Pinch of fine sea salt

4 large egg yolks

2 teaspoons pure vanilla extract

2 tablespoons unsalted butter, cut into small pieces

Note: Whole milk ensures the richest custard texture, but 2% can be used in a pinch.

Instructions