1-Ready to make your own cream puffs? Let’s begin with the pastry cream, as it needs time to chill and set. This part is simple and rewarding, giving you that creamy filling that makes these pastries so special. Start by combining your ingredients in a saucepan and heating them gently it’s all about building that rich base for your cream puffs.

2-First, prepare the pastry cream to allow for chilling, which takes about 2 to 4 hours. In a saucepan, combine 1 cup heavy cream, 1 cup whole milk, ⅓ cup granulated sugar, 1 vanilla bean split in half lengthwise, and ¼ teaspoon salt; heat until it simmers, then let it cool for 10 minutes. In a separate bowl, whisk 5 large egg yolks at room temperature with the remaining 3 tablespoons granulated sugar until the sugar dissolves. Add 3 tablespoons cornstarch to the egg mixture and combine thoroughly.

3-Temper the eggs by slowly whisking in some of the warmed cream mixture, then gradually add the rest. Cook the combined mixture over medium heat, stirring constantly, until it thickens. Once done, strain the mixture, stir in 4 tablespoons unsalted butter (softened and cut into pieces) and the 1½ teaspoons vanilla extract (if using instead of the vanilla bean), then cover with plastic wrap directly touching the surface. Chill in the refrigerator for 2-4 hours. This step ensures your filling is smooth and ready to pipe.

4-With the pastry cream chilling, it’s time to tackle the choux pastry the heart of your cream puffs. Preheat your oven to 400°F and get your baking sheets ready. This dough comes together quickly, so follow the steps closely for that perfect puff.

5-For the choux pastry, preheat the oven to 400°F. In a saucepan, bring 1 cup water, ½ cup unsalted butter (cut into pieces), and ¼ teaspoon salt to a boil. Add 1 cup all-purpose flour and stir until the mixture forms a ball. Let it cool slightly, then add 4 large eggs at room temperature one at a time, stirring well after each addition until the dough is smooth and velvety. Pipe the dough into 2-inch-wide and 1-inch-tall mounds on parchment-lined baking sheets, spacing them well apart, and smooth any peaks with damp fingers.

6-Bake for 30 minutes or until golden brown and dry. Pierce each puff with a knife, then return them to the turned-off oven with the door cracked for 10 minutes to prevent collapse. Allow the puffs to cool completely. The total preparation time is about 1 hour for prep, 35 minutes for cooking, and chilling time of 2 to 4 hours, making the whole process around 4 hours and 35 minutes.

7-Once everything is ready, assembling your cream puffs is the fun part. To put it all together, pipe the chilled pastry cream into the holes of the cooled puffs. Dust with powdered sugar just before serving for that extra touch. For more baking inspiration, check out our blueberry banana muffins, which pair great with these treats.