Choux Puffs with Apricot Cream & Whipped Cream

These elegant Choux Puffs with Apricot Cream & Whipped Cream marry the light, airy texture of classic choux pastry with a tangy-sweet fruit filling and rich dairy topping. Golden puffs are piped, baked to perfection, then filled with a homemade apricot custard—brightened by real fruit—and crowned with a cloud of cream-cheese–enhanced whipped cream. A dusting of powdered sugar finishes the look. Whether served at tea time, as a show-stopping dessert, or for special occasions, these puffs impress with their balance of textures and flavors.

Cooking Time

Choux Pastry Prep & Baking: 15 minutes prep + 35–40 minutes bake

Apricot Filling: 10 minutes
Whipped Cream: 5 minutes
Assembly: 10 minutes

Total Time: Approximately 1 hour 15 minutes

Ingredients

For the Choux Pastry:

90 g unsalted butter
200 g (1 cup) water
Pinch of sugar

Pinch of salt
130 g all-purpose flour
4 large eggs

For the Apricot Filling:

200 g (7 oz) canned apricots, chopped

2 large eggs
100 g (3 oz) granulated sugar
60 g (2 oz) cornstarch

60 g unsalted butter

For the Whipped Cream:

200 g cold heavy cream
4 tbsp cream cheese, softened
Powdered sugar, for decoration

Step-by-Step Cooking Directions

Make the Choux Pastry:
- In a saucepan over medium heat, combine 90 g butter, 200 g water, a pinch of sugar, and a pinch of salt. Bring to a simmer until the butter melts.
- Remove from heat, add 130 g flour all at once, and stir vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball.
- Let the dough cool for 3–4 minutes, then beat in the 4 eggs one at a time. Ensure each egg is fully incorporated before adding the next. The dough should be glossy and pipeable—thick enough to hold its shape yet flowing off the spatula.
Shape & Bake:
- Preheat your oven to 190 °C (395 °F). Line a baking sheet with parchment paper.
- Transfer the dough to a piping bag fitted with a plain round tip. Pipe 3–4 cm mounds, spacing them well apart.
- Bake 35–40 minutes, without opening the door for the first 25 minutes, until puffs are golden brown and fully expanded. Cool completely on a wire rack.
Prepare Apricot Filling:
- In a saucepan, whisk 2 eggs, 100 g sugar, and 60 g cornstarch until smooth. Stir in chopped apricots.
- Cook over medium heat, whisking constantly, until thick and custard-like, about 5–7 minutes. Remove from heat, stir in 60 g butter until melted, then cool to room temperature.
Whip the Cream:
- In a chilled bowl, beat 200 g cold cream and 4 tbsp cream cheese on high speed until soft peaks form. Add powdered sugar to taste, then beat until stiff peaks.
Assemble:
- Slice the tops off cooled puffs and hollow out centers. Pipe or spoon in apricot cream, then top with whipped cream. Replace the caps, dust with powdered sugar, and serve immediately.

Nutritional Information

(Per filled puff; yields about 12)

Calories: 220 kcal

Protein: 3 g
Carbohydrates: 22 g
Fat: 12 g

Saturated Fat: 7 g
Sugar: 11 g
Fiber: 1 g

Sodium: 75 mg

The Origins and Popularity of the Recipe

Choux pastry (pâte à choux) originated in 16th-century France under the reign of Catherine de’ Medici’s chef, who sought a light dough for the court. The technique of cooking flour into liquid, then enriching with eggs, evolved into iconic French pastries: éclairs, profiteroles, and gougères. Filling them with fruit-based custards is a modern twist, inspired by tarts and creams of classic patisserie. These fruit-filled puffs have gained popularity through cooking shows and social media for their impressive look and customizable fillings.

Reasons Why You’ll Love the Recipe

Light, Airy Texture: Choux pastry puffs offer an almost ethereal bite.
Balanced Flavors: Tangy apricot filling cuts through the rich cream.
Showstopper Presentation: Perfect for celebrations, buffets, and teatime.

Make-Ahead Components: Dough, filling, and cream can be prepared in stages.
Customizable: Swap apricots for berries, lemon curd, or chocolate pastry cream.

Health Benefits

While this dessert is indulgent, using fruit-based filling adds vitamins and fiber. Choux pastry itself is lower in fat than butter-rich doughs, and portion control (one or two puffs) provides a satisfying treat without excess. Cream cheese in the whipped topping adds protein and a tangy profile, allowing less sugar overall.

Serving Suggestions

Tea Time: Pair with Earl Grey or green tea for a refined pairing.
Dessert Platter: Serve alongside macarons and fruit tarts for variety.

Champagne Brunch: Offer with bubbly for a celebratory feel.
Coffee Break: Match with espresso or cappuccino—the tart filling complements coffee’s bitterness.

Common Mistakes to Avoid

Underboiled Dough: If the dough is too wet, puffs will collapse—ensure it pulls away cleanly from the pan.

Cold Eggs: Use room-temperature eggs for proper emulsion.
Opening Oven Too Soon: Don’t open the door during the first 25 minutes, or puffs may deflate.
Lumpy Filling: Whisk cornstarch into eggs before heating to avoid lumps.

Warm Cream: Chill bowl and beaters—and keep cream cold for maximum volume.

Pairing Recommendations

Wines: A demi-sec Champagne or Moscato d’Asti echoes the sweetness and fruit notes.
Non-Alcoholic: Sparkling elderflower cordial or iced lemon verbena tea refreshes the palate.

Cooking Tips

Test Dough Consistency: Draw a figure “8” with a ribbon of dough—if it holds, you’re set.
Uniform Puffs: Use a template under parchment to pipe evenly sized rounds.
Cooling Rack: Let puffs cool on a rack to prevent sogginess.

Gentle Folding: Fold whipped cream into filling only if making a marble effect; otherwise, layer separately.

Similar Recipes to Try

Chocolate Éclairs with Ganache & Chantilly
Profiteroles with Vanilla Pastry Cream

Gougères (Cheese Puffs)
Paris-Brest (Hazelnut Cream)

Variations to Try

Berry Coulis: Drizzle raspberry sauce over assembled puffs.

Chocolate Dip: Dip tops in melted dark chocolate for a classic twist.
Savory Gougères: Omit sugar, add Gruyère, and fill with herbed cream cheese.
Lemon-Mascarpone Filling: Substitute apricot cream with lemon-scented mascarpone.

Ingredient Spotlight

Cottage Cheese (in savory versions): While this sweet recipe uses butter and eggs, choux dough can also incorporate drained cottage cheese or ricotta for extra tenderness and flavor, especially in savory applications.

Conclusion

Choux Puffs with Apricot Cream & Whipped Cream showcase the magic of French pastry technique combined with vibrant, fruity flavors. From the first delicate crisp to the burst of tangy-sweet filling and rich cream, they delight every sense. Whether mastering pâte à choux for the first time or seeking a fresh dessert idea, these puffs stand out for their elegance and versatility.

Frequently Asked Questions

Can I freeze unbaked choux dough?
Yes—pipe dough onto trays, freeze solid, then bake from frozen (add 5 minutes to bake time).
How long do filled puffs keep?
Best eaten the day they’re assembled; cream and filling may soften pastry overnight.

Can I use fresh apricots?
Yes—cook chopped fresh apricots with sugar until soft before proceeding.
Why did my puffs collapse?
Likely underbaked or opened oven too early—ensure a full bake and no drafts.
Is cornstarch necessary?
It stabilizes the fruit custard; you can substitute tapioca starch in equal measure.
How do I reheat puffs?
Warm empty shells in a 160 °C oven for 3–5 minutes to crisp before filling.
Can I skip cream cheese?
Use 200 g heavy cream and 1 tsp powdered sugar; whipped alone makes Chantilly cream.
What piping tip works best?
A plain round tip (Ø 8 mm) for classic neat balls; star tips create textured puffs.
My filling is too runny—why?
Cook until thick enough to coat a spoon; increase cornstarch by 10 g if needed.
Can I make these gluten-free?
Substitute gluten-free flour blend and ensure xanthan gum is included for structure.