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Traditional Cream Puff

Recipe by Theresa M. Burke, DVM, Upper Arlington, Ohio
First place, EGGstra (Éclair or Cream Puff), 2017

Baking temperature: 375 degrees
Baking time: 25-30 minutes
Yield: 28 small



  • 1 c water
  • ½ c butter, cut into cubes
  • ½ t salt
  • 1 t granulated sugar
  • 1 c all-purpose flour
  • 4 large eggs
  • 1 egg, whisked, for egg wash

Pastry Cream:

  • ½ c granulated sugar
  • ¼ c corn starch
  • Pinch of salt
  • 2 c whole milk
  • 4 egg yolks
  • 2 T butter, cut into cubes
  • 1 t vanilla extract
  • 1 c powdered sugar


  • In a medium stock pan warm water over medium heat, add butter to melt
  • Add salt and granulated sugar and mix with wooden spoon mixing to low boil. Add flour continually mixing about 2-3 minutes with wooden spoon until it starts to leave a flour film on the bottom of the pot or pulls away from sides
  • Transfer paste-like mixture from pot to a medium-sized mixing bowl allowing to cool slightly, about 3 minutes
  • Blend one egg at a time into the mixture. Dough is ready when it appears sticky, not slick. Dough should be stiff enough to hold a peak when removing the spoon
  • Transfer dough to a pastry bag fitted with a 5/8” tip
  • Pipe out dough into 1 1/2” circles on a parchment lined cookie sheet, carful to swirl or spin the tip so as not to create a peak. If needed, wet finger and pat peak down
  • Brush tops of dough with whipped egg wash
  • Bake in preheated oven for 25-30 minutes
  • Cool completely. Using a small paring knife, cut a small slit in the bottom of each puff

Pastry Cream:

  • In another medium sauce pan, add sugar and corn starch. Whisk until well blended. Add pinch of salt
  • In another bowl whisk milk and egg yolks until evenly incorporated
  • Continuing to whisk, add milk/egg mixture to the corn starch mixture over medium heat
  • Add butter and continue to whisk over medium heat, bringing to a boil, until butter is melted and cream starts to thicken. Add vanilla and continue whisking for 1 minute
  • Strain cream through a fine mesh sieve into a medium mixing bowl
  • Cover cream in bowl with plastic wrap with wrap laying directly on cream. Chill in refrigerator for approximately 2 hours, until firm
  • Place cream in pastry bag fitted with small tip (1/4”) and pipe cream into each puff through the slit

Place powdered sugar in a wire sieve and sprinkle tops of each puff

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