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Cream puffs filled with vanilla and sweet wine pastry cream, delicious!

This is an extremely delicious bite size dessert, the puff pastry is sweet, the vanilla pastry cream is soft and creamy with a light taste of Sauternes sweet wine. Sauternes can be substituted by any dessert sweet white wine of your region or country. You could also use any liqueur of your choice like Rum, Grand Marnier, etc.

I like to pipe my puffs, here I used a large round tip instead of the star tip I’m using in my original chou pastry recipe. To pipe even puffs, I use a macaron silicon mat and just fill all the circles, bear in mind that the puffs will rise during baking and as a result they’ll be larger once baked. Or you can make a template by drawing a series of circles of 1 1/2 inches (4 cm) diameter with a space of 2 inches in between on a sheet of parchment paper and turn it over on a baking sheet.

You can also make this recipe in a much simpler and quicker fashion than I did here, first by simply spooning the chou pastry instead of piping it, than you can halve the puffs and spoon some pastry cream in the middle, your cream puffs will still look cute and delicious.

Also, you can make the pastry cream ahead, so you don’t have to spend hours in the kitchen.

When you are making cream puffs, it is better to measure your ingredients in grams, with the help of a scale for more accuracy.

  • About 32 puffs
  • Medium
  • 2 h 30

Recipe :


Chou pastry:

1/2 cup (125 ml) water

1/2 cup (125 ml) milk

1 stick + 2 tsp (125 g) unsalted butter

1/2 tsp (2.5 g) salt

2 tsp (10 g) sugar

1 cup + 2 tbsp. (150 g) all-purpose flour

5 large eggs, one by one

Some powdered or icing sugar

Sweet Wine Vanilla Pastry Cream:

1 1/4 cups (300 ml) milk

1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste

3 egg yolks

1/4 cup (50 grams) granulated white sugar

2 tbsp. (20 grams) all-purpose flour

2 tbsp. (20 grams) cornstarch (corn flour)

1 1/2 tbsp. Sweet Dessert Wine or any liqueur of your choice (optional)

Powdered or icing sugar to sprinkle on top of puffs

Make the puffs:

Follow this link for my chou pastry recipe,

Here I piped my puffs with a large round tip

Make the pastry cream:

Follow this link for my vanilla pastry cream recipe,

Add 1 1/2 to 2 tbsp. sweet dessert white wine or liqueur of your choice


Once all the ingredients are cooled, fill a piping bag fitted with a small plain tip with the vanilla pastry cream, halve the puffs and fill the bottoms with a heaping amount of pastry cream, or simply spoon a dollop of pastry cream inside

Sprinkle the puffs with some icing sugar

These cream puffs will keep up to 4 days stored in your fridge