This recipe combines the classic elegance of choux pastry with a creamy filling and a glossy chocolate glaze. Perfect for desserts, tea parties, or any special occasion, these airy pastries will impress everyone with their delicate texture and rich flavor.
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:
- Butter: 80g
- Water: 160ml
- Sugar: 1 tsp
- Salt: Pinch
- All-purpose flour: 120g
- Eggs: 3
For the Cream Filling:
- Heavy cream (33% fat): 250ml
- Cream cheese: 140g
- Powdered sugar: 3 tbsp
For the Chocolate Glaze:
- Chocolate: 100g
- Vegetable oil: 2 tbsp
Directions
- Prepare the Choux Pastry
- In a medium saucepan, combine butter, water, sugar, and salt. Bring to a boil over medium heat.
- Remove from heat and add flour all at once. Stir vigorously until the dough 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, forming a “V” shape when lifted.
- Bake the Pastry
- Preheat oven to 190°C (374°F).
- Using a piping bag or spoon, shape the dough into small rounds or éclairs on a parchment-lined baking sheet.
- Bake for 35 minutes until golden brown and puffed. Cool completely.
- Prepare the Cream Filling
- In a large bowl, beat the heavy cream until soft peaks form.
- Add cream cheese and powdered sugar, and beat until fluffy and smooth.
- Transfer the filling to a piping bag with a nozzle.
- Fill the Pastries
- Once pastries are cooled, make a small slit at the bottom of each.
- Pipe the cream filling generously into each pastry.
- Prepare the Chocolate Glaze
- Melt chocolate with vegetable oil in a microwave-safe bowl or using a double boiler. Stir until smooth and glossy.
- Dip the tops of the filled pastries into the glaze, letting excess drip off.
- Chill and Serve
- Refrigerate pastries for 30 minutes to set the glaze.
- Serve chilled and enjoy!
Serving Suggestions
- Pair with coffee, tea, or hot chocolate for an indulgent experience.
- Garnish with fresh berries or mint leaves for added elegance.
Cooking Tips
- Ensure the dough is cool before adding eggs to prevent curdling.
- Do not open the oven while the choux pastries are baking, as they might collapse.
- For added flavor, mix a little vanilla or almond extract into the cream filling.
Nutritional Benefits
- Provides a balance of carbs, fats, and proteins from the cream and eggs.
- A source of calcium and essential vitamins.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No (can substitute with gluten-free flour for the pastry).
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Avoid freezing filled pastries, as the cream may separate.
Why You’ll Love This Recipe
- Classic and timeless dessert that’s always a crowd-pleaser.
- Light and airy texture with a creamy, indulgent filling.
- Easy to make yet elegant enough for special occasions.
- Customizable with your favorite glazes or fillings.
Conclusion
These cream-filled choux pastries with a decadent chocolate glaze are a true treat for any occasion. Whether for a family gathering or a tea party, they offer the perfect balance of texture and flavor. Enjoy making this versatile and impressive dessert that’s bound to become a favorite in your recipe collection!
Frequently Asked Questions (FAQs)
- Can I make the choux pastry in advance?
Yes, bake the choux pastries in advance and store them in an airtight container for up to 2 days. Fill them just before serving. - Can I freeze choux pastries?
Yes, unfilled pastries can be frozen for up to 1 month. Reheat in the oven for a few minutes before filling. - What can I use instead of cream cheese for the filling?
You can substitute mascarpone or whipped cream for a lighter texture. - Can I use dark chocolate for the glaze?
Absolutely, dark chocolate adds a richer flavor. Adjust sweetness if needed. - Why did my choux pastries collapse?
Opening the oven during baking or undercooking can cause them to collapse. Bake until fully set and golden. - Can I use milk instead of water for the pastry?
Yes, milk will make the pastry slightly richer and softer. - Can I add a flavor to the cream filling?
Yes, add vanilla, almond extract, or even fruit purees for variety. - How do I know when the pastries are done baking?
They should be golden brown, firm, and sound hollow when tapped. - What other toppings can I use?
Try white chocolate, caramel, or powdered sugar for a twist. - Can I make mini pastries with this recipe?
Yes, pipe smaller rounds or éclairs and adjust the baking time accordingly.