Cream puffs might look fancy, but they are simpler to make than you would think. Once you understand the basic steps, you can make them at home without any trouble.

These ones are completely dairy free, which is not always easy to pull off with a pastry like this. Both the puffs and the creamy filling use plant based ingredients instead of regular butter and milk.

The shells come out light and golden, with a soft and airy inside. The vanilla filling is smooth, cold, and just sweet enough.

I use extra-creamy oat milk for the pastry cream, and it gives that rich texture you normally get from dairy. You would not guess these are dairy free at all.

They are perfect for a special dessert or when you just want to treat yourself. Let me show you how I make them.

Why This Recipe Is a Keeper

Silky Vanilla Center – Chilled oat milk pastry cream becomes smooth, rich, and fragrant inside every crisp puff.

Crisp Golden Shells – Two-stage baking creates airy puffs with a deep golden finish and a satisfying crisp bite.

Completely Dairy Free – Oat milk and plant butter deliver classic cream puff comfort without any dairy ingredients.

Light Yet Indulgent – The airy pastry and creamy filling feel luxurious without becoming overly heavy.

Here’s What You’ll Need

For the Pastry Cream

2 cups Extra-Creamy Oat Milk
4 Large Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Cornstarch
2 tbsp Dairy-Free Plant Butter
2 tsp Pure Vanilla Extract
1/8 tsp Fine Salt

For the Cream Puffs

1 cup Water
1/2 cup Dairy-Free Plant Butter
1 tbsp Granulated Sugar
1/4 tsp Fine Salt
1 cup All-Purpose Flour
4 Large Eggs, Room Temperature
2 tbsp Powdered Sugar

How to Make It

Step 1

Whisk the egg yolks, sugar, cornstarch, and salt together. Heat the oat milk until steaming, gradually whisk it into the yolks, and return everything to the saucepan.

Step 2

Cook the pastry cream over medium heat, whisking continuously, until thick and bubbling. Cook for 1 more minute, stir in the plant butter and vanilla, then cover the surface and refrigerate until cold.

Step 3

Preheat the oven to 425 F and line two baking sheets with parchment paper. Bring the water, plant butter, sugar, and salt to a full boil in a saucepan.

Step 4

Add the flour all at once and stir vigorously over medium heat for 2 minutes, until the dough forms a smooth ball and leaves a light film on the pan. Transfer the dough to a mixing bowl and cool for 5 minutes.

Step 5

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. The finished dough should be glossy and slowly fall from the beater in a thick ribbon.

Step 6

Pipe 12 evenly sized mounds onto the prepared sheets. Bake for 15 minutes, reduce the temperature to 350 F without opening the oven, and bake for another 20 to 24 minutes until deeply golden and firm.

Step 7

Turn off the oven, make a small opening in the bottom of each puff with a piping tip, and leave the puffs in the open oven for 10 minutes. Transfer them to a rack and cool completely.

Step 8

Pipe the chilled vanilla pastry cream through the opening in each puff. Dust with powdered sugar and serve within 2 hours for the best crisp and creamy contrast.

Recipe Tips

Temper the Egg Yolks Slowly

Whisk the hot oat milk into the yolk mixture in a slow, steady stream while whisking constantly. Adding it too quickly can cook the yolks before they blend into the milk.

Once combined, pour the mixture back into the saucepan and keep whisking as it thickens. This gives the pastry cream a smooth texture without cooked egg pieces.

Cover the Pastry Cream Directly

Press plastic wrap or parchment directly onto the surface of the warm pastry cream before refrigerating it. This keeps a thick skin from forming as it cools.

Chill the cream until it is completely cold before filling the puffs. Cold pastry cream is thicker and easier to pipe neatly.

Dry The Dough Before Adding Eggs

After adding the flour, stir the dough over medium heat for the full 2 minutes. It should form a smooth ball and leave a light film on the bottom and sides of the pan.

If the dough is not dried enough, the finished puffs may spread instead of rising well. Let it cool for about 5 minutes so the eggs do not begin cooking when they are added.

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