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White Chocolate Cream Puffs

Light and airy puffs are filled with homemade white chocolate pastry cream and finished with a dip in melted white chocolate.
Prep Time40 mins
Cook Time30 mins
Total Time5 hrs 10 mins
Servings: 30 cream puffs


For the white chocolate pastry cream:

  • 2 cups whole milk
  • 1/2 cup sugar divided
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 5 large egg yolks
  • 4 tablespoons butter unsalted, cut into pats
  • 6 ounces white chocolate chips
  • 1 1/2 teaspoons pure vanilla extract

For the puffs:

  • 1/2 cup butter unsalted, cut into pats
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup water
  • 4 large eggs
  • 1 cup flour
  • egg wash (1 egg whisked with 1 teaspoon water)
  • 6 ounces white chocolate chips


To make the white chocolate pastry cream:

  • Start your cream puffs by making the pastry cream first so it has time to chill in the fridge. In a medium saucepan, add milk and 1/4 cup sugar and place over medium heat until steaming but not boiling. In a medium bowl, combine remaining 1/4 cup sugar, cornstarch, salt, and egg yolks by whisking together.
  • Once milk is warm, ladle in a little milk into egg yolk mixture and stir together vigorously to combine. Ladle in a little more and repeat until all of milk is in egg yolk mixture. Pour mixture back into saucepan and place over medium heat. and whisk frequently.
  • Once it reaches a boil, turn off heat and whisk quickly to help it thicken. Add butter and whisk until melted. Add white chocolate chips and whisk until melted. Place into medium bowl and add vanilla extract and whisk to combine. Cut a piece of plastic wrap and place directly onto pastry cream to help prevent a film from forming on top. Refrigerate until chilled, about 3-4 hours.

To make the puffs and assemble:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or baking mats. Set aside.
  • In a medium saucepan, heat butter, sugar, salt, and water together over medium-high heat until it boils. Immediately add all of the flour and stir with a wooden spoon. Continue to stir over heat until a firm forms on the bottom of the pan. Remove from heat and transfer dough to a medium bowl to cool down for 3 minutes.
  • Once slightly cooled, add 1 egg to dough and stir vigorously until combined into dough. Repeat with rest of eggs, one at a time.
  • Transfer mixture to a large pastry bag fitted with a large piping tip. Pipe 1 1/2 inch rounds onto prepared baking sheets (about the size of a macaron). Make sure to space out about 2 inches apart. Dip your finger into water and smooth out the tops of each dollop of dough.
  • Gently brush each dollop with egg wash. Bake puffs for 30 minutes until they've risen and turn golden brown on top. Once finished, remove from oven and let cool completely before filling.
  • Once the puffs are cooled and the pastry creme is chilled, it's time to assemble! Place pastry cream in a pastry bag fitted with a small round tip. Using a pairing knife, cut an X into the bottom of the puff. Stuff the x with the tip of the pastry cream bag and squeeze the pastry cream into the puff until you feel that it's full. Repeat with the rest of the puffs.
  • Once all puffs are filled, melt the 6 ounces of white chocolate chips in a small bowl by microwaving for 30 seconds. Stir and microwave another 30 seconds. Dip the tops of each puff into melted white chocolate and place on wire racks to let the chocolate harden. Serve immediately or within 24 hours.


Cream puff recipe adapted from Martha Stewart