Classic, airy cream puffs with crisp choux pastry shells and luscious vanilla pastry cream filling—timeless French indulgence.

Choux pastry: 1 cup water, ½ cup milk, ½ cup (113 g) unsalted butter, 2 tsp sugar, ½ tsp salt, 1 cup (125 g) all-purpose flour, 4 large eggs
Pastry cream: 2 cups (475 ml) whole milk, ¾ cup (150 g) sugar, ¼ cup (30 g) cornstarch, 3 large egg yolks, 1 tsp vanilla extract or ½ vanilla bean seeds, ½ cup heavy cream (for diplomat cream)
Powdered sugar, chocolate ganache or whipped cream for topping (optional)

Cook Mode Prevent your screen from going dark

Preheat oven to 425 °F (220 °C). Line baking sheets with parchment.
In a saucepan, combine water, milk, butter, sugar, and salt. Bring just to a boil.
Remove from heat; add flour all at once and stir vigorously until dough pulls away and a film forms on pan bottom (~2–4 minutes) :contentReference[oaicite:0]{index=0}.
Let dough cool 3–5 minutes. Beat in eggs one at a time until dough is smooth, shiny, and pipeable :contentReference[oaicite:1]{index=1}.
Pipe mounds (about 2″ diameter) onto sheets, smooth peaks with damp finger. Brush with egg wash or spray lightly :contentReference[oaicite:2]{index=2}.
Bake 20 minutes without opening oven, then reduce to 375 °F (190 °C), crack door, bake 10 minutes to dry shells :contentReference[oaicite:3]{index=3}.
Cool on racks. Meanwhile make pastry cream: whisk sugar, cornstarch, yolks and a little milk; temper with heated milk, return to heat, cook until thick, cool with vanilla, fold in whipped cream for diplomat style :contentReference[oaicite:4]{index=4}.
Poke hole in bottom of each puff or slice tops; pipe in pastry cream. Dust with powdered sugar or top with whipped cream/chocolate ganache if desired :contentReference[oaicite:5]{index=5}.
Serve immediately; puffs are best same day.

Don’t open oven early—steam lift puffs, and drying them prevents collapse :contentReference[oaicite:6]{index=6}.
Ensure proper dough texture: film in pot, glossy dough that forms a ‘V’ when lifted :contentReference[oaicite:7]{index=7}.
Pipe evenly and smooth peaks to ensure uniform rise :contentReference[oaicite:8]{index=8}.
To avoid soggy interiors, crack open shells after baking or poke holes to release steam :contentReference[oaicite:9]{index=9}.
Chill pastry cream fully before filling; shells fill better and stay crisp longer.
Best eaten same day; shells can be revived in 350 °F oven for 5 min if soft :contentReference[oaicite:10]{index=10}.