This recipe is for light and airy choux pastry filled with a rich cream cheese filling and topped with a smooth chocolate glaze. Perfect for special occasions or a delightful afternoon treat.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 25 minutes (including cooling and refrigeration)
Ingredients:
For the Choux Pastry:
- 80g butter
- 160g water
- 1 tsp sugar
- Pinch of salt
- 120g all-purpose flour
- 3 eggs
For the Cream Filling:
- 250 ml heavy cream (33% fat)
- 140g cream cheese
- 3 tbsp powdered sugar
For the Chocolate Glaze:
- 100g chocolate
- 2 tbsp vegetable oil
Directions:
Prepare the Choux Pastry:
- In a medium saucepan, combine the butter, water, sugar, and a pinch of salt. Bring the mixture to a boil over medium heat.
- Once it starts boiling, remove the saucepan from the heat and immediately add the flour all at once.
- Stir vigorously with a wooden spoon or spatula until the dough comes together and pulls away from the sides of the pan.
- Return the saucepan to low heat and cook the dough for 15-20 seconds, stirring continuously to dry it out slightly.
- Transfer the dough to a bowl and let it cool to room temperature.
- Once cooled, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and shiny, and when you lift the spatula, it should form a “V” shape.
Bake the Pastry:
- Preheat the oven to 190°C (374°F).
- Using a piping bag or spoon, shape the dough into small rounds or éclairs on a baking sheet lined with parchment paper.
- Bake for 35 minutes until the pastries are golden brown and puffed up.
- Once baked, remove from the oven and let them cool completely.
Prepare the Cream Filling:
- In a large bowl, beat the heavy cream until soft peaks form.
- Add the cream cheese and powdered sugar, and continue beating until the mixture is fluffy and homogeneous.
- Transfer the cream filling to a piping bag with a nozzle.
Fill the Pastries:
- Once the choux pastries are completely cooled, use a small knife to make a slit at the bottom of each pastry.
- Pipe the cream filling into the pastries, ensuring they are generously filled.
Prepare the Chocolate Glaze:
- In a microwave-safe bowl or using a double boiler, melt the chocolate with the vegetable oil. Stir until smooth and glossy.
- Dip the tops of the filled pastries into the melted chocolate, allowing any excess to drip off.
Chill and Serve:
- Place the pastries in the refrigerator for 30 minutes to allow the chocolate glaze to set.
- Serve chilled and enjoy your delightful cream-filled choux pastries!
Serving Suggestions:
- Serve these pastries with a hot cup of coffee or tea for an indulgent treat.
- For an extra touch, garnish with crushed nuts or sprinkles after dipping them in the chocolate glaze.
Cooking Tips:
- Dough Consistency: The dough should be smooth and form a “V” when lifted with a spatula. If it’s too thick, you can add a little beaten egg to adjust the texture.
- Cream Filling: Make sure the cream cheese is at room temperature to ensure a smooth, lump-free filling.
- Crispy Pastry: For a crispier pastry, you can turn off the oven after baking and leave the choux inside for an extra 5 minutes with the door slightly ajar.
Nutritional Benefits:
- Eggs: Provide high-quality protein and essential vitamins.
- Cream Cheese: Adds a rich source of calcium and healthy fats.
- Chocolate: A source of antioxidants, particularly dark chocolate varieties.
Dietary Information:
- Vegetarian: This recipe is suitable for a vegetarian diet.
- Nut-Free: There are no nuts in this recipe, making it suitable for those with nut allergies (unless decorated with nuts as a garnish).
Storage Tips:
- Refrigeration: Store the filled pastries in the fridge for up to 2 days in an airtight container.
- Freezing: Unfilled choux pastry can be frozen for up to 1 month. Defrost and bake in the oven for a few minutes to regain their crispiness.
Why You’ll Love This Recipe:
- Light and Airy: The choux pastry has a delicate, airy texture that pairs beautifully with the rich cream filling.
- Decadent Glaze: The chocolate glaze adds a layer of indulgence, making these pastries irresistible.
- Perfect for Special Occasions: Whether you’re hosting a tea party or simply treating yourself, these cream-filled pastries are sure to impress.
Conclusion:
These classic choux pastries with a creamy filling and rich chocolate glaze are an elegant dessert perfect for any occasion. With a light texture and a rich filling, they’re sure to become a favorite in your dessert repertoire. Enjoy and don’t forget to share your experience with us!
Frequently Asked Questions:
- Can I make the choux pastry ahead of time?
Yes, you can make the pastry shells ahead and store them in an airtight container for up to 2 days. - Can I freeze the filled pastries?
It’s best to freeze the unfilled pastry. Fill them after thawing to maintain the best texture. - What type of chocolate should I use?
You can use any chocolate you like, but dark or semi-sweet chocolate works best for a rich flavor. - Why did my choux pastry collapse?
This can happen if the pastries are underbaked. Ensure they are golden and puffed up before removing them from the oven. - Can I add flavors to the cream filling?
Yes, you can add vanilla extract, lemon zest, or even cocoa powder for a twist on the filling. - What if I don’t have a piping bag?
You can use a ziplock bag with the corner snipped off as a substitute for piping. - Can I use whipped cream instead of cream cheese?
Yes, you can fill the pastries with just whipped cream if you prefer a lighter filling. - Can I bake the pastry at a different temperature?
Baking at 190°C (374°F) helps the pastries rise properly. A lower temperature might not give you the same result. - How do I know when the cream is whipped enough?
When the cream forms soft peaks and holds its shape, it is ready. - Can I make mini versions of these pastries?
Yes, simply pipe smaller rounds and adjust the baking time to about 20-25 minutes