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Cream Puff Tower with Vanilla Custard Filling

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This stunning custard cream puff tower is a show-stopping dessert made from golden choux pastry filled with silky vanilla custard. Artfully stacked into a pyramid, each puff is drizzled with chocolate and garnished with fresh raspberries and mint—perfect for holidays, weddings, or any celebration.

Ingredients

Units Scale
  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter
  • 1/3 cup melted dark or milk chocolate
  • Fresh raspberries
  • Mint leaves

Instructions

  1. Make the Choux Pastry: In a saucepan, bring butter, water, salt, and sugar to a boil. Add flour all at once and stir until the dough pulls away from the sides. Let cool slightly.
  2. Beat in eggs one at a time until smooth and glossy. Pipe small mounds onto a parchment-lined baking sheet.
  3. Bake at 400°F (200°C) for 25–30 minutes or until puffed and golden. Cool completely before filling.
  4. Prepare the Custard: In a saucepan, whisk together milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until thickened.
  5. Remove from heat and stir in butter and vanilla. Let cool completely.
  6. Fill each puff with custard using a piping bag fitted with a small tip.
  7. Assemble the Tower: Arrange filled puffs in a circular base, then stack in decreasing layers to form a pyramid.
  8. Drizzle melted chocolate over the tower and decorate with fresh raspberries and mint.

Notes

  • Ensure puffs are completely cool before filling to avoid melting the custard.
  • Chill custard in the refrigerator if preparing ahead of time.
  • Use a firm base or cake board to support the assembled tower.
  • Serve the assembled tower within a few hours for best presentation.

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