There’s something undeniably magical about crème puffs.
They feel elegant and bakery‑worthy, yet deeply comforting — the kind of dessert that makes you slow down, pour a cup of coffee, and savor every bite. These large homemade crème puffs are filled with a silky French vanilla pastry cream and finished with a crisp crème brûlée–style caramel topping that cracks beautifully with each bite.
This is the kind of dessert I love sharing in the Cozy Baking with Deirdra kitchen. It looks impressive without being fussy, nostalgic without feeling old‑fashioned, and special without requiring a trip to a bakery. If you’ve ever admired crème puffs behind glass and wondered if you could really make them at home, this recipe is your sign that you absolutely can.
We’re leaning into classic technique here — choux pastry, pastry cream, and stovetop caramel — but breaking it down in a way that feels calm, cozy, and completely doable for home bakers.
Ingredients You’ll Need
(Measurements are listed in the recipe card below.)
For the French Vanilla Pastry Cream
- Whole milk
- Egg yolks
- White sugar
- Cornstarch
- Vanilla bean paste or vanilla bean
- Heavy cream
For the Choux Pastry (Crème Puff Shells)
- Whole milk
- Water
- Unsalted butter
- Granulated sugar
- Salt
- All‑purpose flour
- Eggs
- Vanilla extract
For the Crème Brûlée Caramel Topping
- White sugar
- Water
How These Crème Puffs Come Together
Crème puffs may look like a bakery‑only dessert, but once you understand the rhythm of the process, they’re incredibly rewarding to make at home. This recipe happens in three main stages: the pastry cream, the choux pastry shells, and the caramel topping.
1. The French Vanilla Pastry Cream
We start with the pastry cream because it needs time to chill. Warm milk is gently whisked into egg yolks, sugar, and cornstarch, then cooked until thick and glossy. Once it’s chilled, whipped cream is folded in to create a lighter, silkier texture.
Cozy baking tip: Vanilla bean paste or real vanilla bean makes a noticeable difference here. Those tiny specks add depth and warmth that really elevate the final dessert.
2. The Choux Pastry Shells
Choux pastry is made on the stovetop, where milk, water, butter, sugar, and salt are brought to a boil before flour is stirred in all at once. The dough comes together quickly and is cooked briefly to remove excess moisture.
Eggs are added one at a time, transforming the dough into something smooth, glossy, and pipeable. The puffs bake up large, airy, and golden — crisp on the outside and hollow in the center, ready to be filled.
Baking tip: Don’t rush the bake. Large crème puffs need time to dry out in the oven so they don’t collapse as they cool.
3. The Crème Brûlée‑Style Caramel Topping
The finishing touch is a simple stovetop caramel made with sugar and water. Once it turns a deep amber color, each filled puff is dipped into the caramel to create a thin, glass‑like shell on top.
This step transforms a classic crème puff into something truly special — that gentle crack when you bite in is pure dessert magic.
Tips for Success
- Read through the recipe once before starting so you feel confident with the flow.
- Use room‑temperature eggs for smoother choux pastry.
- Pipe or scoop larger mounds than you think — they will puff dramatically in the oven.
- Avoid opening the oven during the first stage of baking.
- Work carefully with caramel; it’s extremely hot but sets quickly.
Commonly Asked Questions
Why did my crème puffs collapse?
This usually means they weren’t baked long enough. Large puffs need time to fully dry inside. Letting them sit in the oven with the door cracked after baking helps prevent collapse.
Can I make these ahead of time?
You can prepare the pastry cream a day in advance and bake the shells earlier in the day. For best texture, fill and caramel‑dip the puffs shortly before serving.
Do I need a candy thermometer for the caramel?
It’s helpful but not required. Watch for a deep amber color and remove the caramel from heat immediately once it reaches that stage.
Can I freeze crème puffs?
Unfilled shells freeze well, but filled crème puffs are best enjoyed fresh.
Storage
Crème puffs are best the day they’re made.
- Unfilled shells: store at room temperature for up to 1 day or freeze for longer storage.
- Filled (without caramel): refrigerate for up to 24 hours.
- Once dipped in caramel: serve within a few hours for the best crunch.
Perfect Occasions for These Crème Puffs
These crème puffs are perfect when you want something that feels both cozy and elevated. They shine at dinner parties, holiday gatherings, brunch spreads, or as a weekend baking project when you want to slow down and make something special.
They’re the kind of dessert that invites people to linger — coffee in hand, conversation flowing, caramel cracking softly with every bite.
If you make these Large Crème Puffs with French Vanilla Cream & Crunchy Caramel Top, I’d love to hear how they turned out. Leave a comment below or tag me when you share — cozy baking is always better together.
Creme Brulee Creme Puffs
Equipment
- Medium saucepan
- Whisk
- Heatproof spatula or wooden spoon
- Mixing Bowls
- Stand mixer or hand mixer
- Baking Sheet
- Parchment paper or silicone baking mat
- Large piping bag
- Large round piping tip (or cut tip)
- Small paring knife or skewer
- Candy thermometer (helpful but optional)
- Cooling rack
Ingredients
French Vanilla Pastry Cream
- Ingredients
- 2 cups whole milk
- 6 large egg yolks
- 1/3 cup white sugar
- 4 tbsp cornstarch
- 2 tbsp vanilla bean paste or vanilla bean
- 3/4 cup heavy cream 1/4 cup added before chill, 1/2 cup whipped and folded into chilled pastry cream
Choux Pastry (Crème Puff Shells)
- Ingredients
- 1/2 cup whole milk
- 1/2 cup water
- 8 tbsp butter
- 1 tbsp sugar
- 1/2 tsp salt
- 1 1/3 cups all-purpose flour
- 5 large eggs
- 1 tsp vanilla
Crème Brûlée Caramel Topping
- Ingredients
- 1 cup sugar
- 1/2 cup water
Instructions
Make the French Vanilla Pastry Cream
- In a medium saucepan, heat the milk over medium heat until steaming but not boiling. Remove from heat.
- In a bowl, whisk together egg yolks and sugar until pale and smooth.
- Whisk in the cornstarch until fully combined and lump-free.
- Slowly pour the warm milk into the egg mixture while whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously.
- Cook until thickened and bubbling, about 3–5 minutes. Whip quickly as it begins to thicken.
- Turn off the heat and add 1/4 cup of heavy cream, whisking until combined.
- Completely remove from heat and stir in the vanilla bean paste.
- Transfer pastry cream to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely chilled (2 hours).
- Once chilled, whip the other 1/2 cup of heavy cream to soft peaks and gently fold it into the pastry cream until smooth and fluffy.
Bake the Creme Puffs
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- In a saucepan, combine milk, water, butter, sugar, and salt. Bring to a rolling boil.
- Reduce heat to low and add flour all at once. Stir vigorously with a spatula until a smooth dough forms and pulls away from the sides.
- Continue cooking the dough for 1–2 minutes to remove excess moisture.
- Transfer dough to a mixing bowl and let cool for 5 minutes.
- Add eggs one at a time, mixing fully after each addition. The dough should be thick, smooth, and pipeable.
- Mix in vanilla.
- Pipe or scoop large mounds (about 3 inches wide) onto the baking sheet, spacing well apart.
- Bake at 400°F for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 15–20 minutes until deeply golden and puffed.
- Turn off the oven, crack the door, and let shells sit for 10 minutes before removing.
- Cool completely on a rack.
- In a saucepan, combine sugar and water. Do not stir.
- Cook over medium-high heat until the sugar dissolves and the mixture turns amber, about 10–15 minutes.
- Remove from heat immediately once a deep golden color forms.
- Let cool slightly until thick but still pourable.
Assemble the Crème Puffs
- Use a knife or skewer to make a small hole in the bottom or side of each puff.
- Fill a piping bag with the vanilla pastry cream and fill each puff generously.
- Hold each filled puff upside down and carefully dip the top into the caramel.
- Place caramel-side up on parchment and allow to set completely (10–15 minutes).
Notes
Storage
- Best enjoyed the same day.
- Filled (without caramel): refrigerate up to 24 hours.
- Once caramel is added, serve within 2–3 hours for best crunch.
Beginner Tips
- Don’t open the oven during the first bake stage.
- Caramel is very hot — work carefully.
- Large puffs need full baking time to prevent collapsing.
