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Aunt Pat’s Famous Cream Puffs


This cream puff recipe has a double treat. The cream puffs are filled with homemade custard cream filling and topped with real whipped cream to make them a melt-in-your-mouth pastry.
Recipe type: Dessert
Serves: 12

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Rate this recipe 4.5/5 (47 Votes)
Aunt Pat’s Famous Cream Puffs 1 Picture


  • For the sweetened whip cream:
  • Cream Puff Shells
  • 1 cups water
  • 1/2 cups butter (1 stick)
  • 1 cup all-purpose flour
  • 4 large eggs
  • Custard Cream Filling
  • 3/4 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 4 egg yolks, beaten
  • 2 teaspoons vanilla
  • 1 pint whipping cream
  • Granulated sugar to taste
  • Vanilla to taste
  • Confectioners’ sugar


Adapted from


Step 1

For the cream puff shells:
Preheat oven to 400 degrees F. Set aside a large (12 or more) muffin tin, ungreased.
Bring water and butter to a rolling boil in heavy saucepan. Stir in flour over low heat, stirring until mixture forms a ball. Remove from heat. Stir in eggs, one at a time, beating until dough is a smooth ball.
Using a tablespoon, drop dough into deep muffin tins. This doesn’t have to be an exact measurement, but depending on how big you want your shells to be, my aunt uses generous tablespoons.
Bake shells in 400 degrees F oven for 25 to 35 minutes or until puffed, golden brown and dry. Important that the puffs are dry or they may collapse. Remove from oven and cool completely. The shells can be prepared the day before. Just cover with foil when completely cooled.
Cook’s note: Ingrid just baked the shells on a baking sheet about three inches apart, but my smart aunt decided the muffin tins make a nice shape to hold the cream. Either method works, but Ingrid’s way will produce a little flatter shaped shell.
For the custard cream filling:
Mix sugar, flour and salt in saucepan. Stir in milk. Cook over medium heat, stirring constantly. Bring to boil and boil for one minute only.
Remove from heat. Stir about half of the mixture into beaten egg yolks.
Blend this back into remaining hot mixture in the saucepan. Bring just to a boil.
Add vanilla and stir until combined. Remove from heat. Set aside.
For the sweetened whipped cream:
Whip your cream using electric beaters and add sugar and vanilla to your liking.
Assembling the cream puffs:
Cut off shell tops and fill puffs ⅔ full with Custard Cream Filling. Top generously with sweetened whipped cream.
Replace top of puff and cover with sifted confectioners’ sugar.

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