Choux pastry, or pâte à choux, is a classic French pastry known for its light, airy texture and endless versatility. It serves as the foundation for many iconic desserts, including cream puffs, éclairs, and profiteroles. The magic of choux lies in its unique preparation method, which results in delicate, hollow pastries that can be filled with sweet or savory creams. In this recipe, we’ll create a luscious cream-filled choux pastry featuring a rich and silky filling made with whipped cream, cream cheese, and sweetened condensed milk.

This dessert is a celebration of elegance and simplicity. Despite its gourmet appearance, choux pastry is surprisingly straightforward to make. Its timeless appeal lies in its ability to adapt to any occasion, whether as a centerpiece for a celebration or a casual treat to share with loved ones. The creamy filling adds a luxurious touch, perfectly complementing the crisp pastry shell.

In this detailed guide, we’ll explore the step-by-step process of creating this classic dessert, along with tips to ensure success. With its blend of textures and flavors, this cream-filled choux pastry is sure to become a cherished favorite in your culinary repertoire.

Full Recipe:

Ingredients

For the Choux Pastry:

• 100 ml milk
• 100 ml water
• A pinch of salt
• A pinch of sugar
• 80g butter
• 120g flour
• 3-4 eggs

For the Cream Filling:

• 200g heavy cream (33-36% fat content), chilled
• 150g cream cheese, softened
• 150g sweetened condensed milk
• Powdered sugar, to taste

Prep Time, Cook Time, and Total Time

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12 cream puffs
• Calories per Serving: 200 kcal

Steps to Prepare

1. Make the Choux Pastry

1. In a medium saucepan, combine the milk, water, salt, sugar, and butter. Heat over medium heat until the butter is melted and the mixture begins to simmer.
2. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball. Continue stirring for 1-2 minutes to cook off excess moisture.
3. Transfer the dough to a mixing bowl and let it cool slightly for 5-10 minutes.
4. Add the eggs, one at a time, mixing thoroughly after each addition. The dough should be smooth, glossy, and pipeable. You may not need all the eggs; stop adding once the dough reaches the desired consistency.

2. Pipe and Bake

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them 2 inches apart.
3. Smooth any peaks with a damp fingertip to ensure even baking.
4. Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until the pastries are golden brown and firm. Avoid opening the oven door during baking to prevent deflation.
5. Remove the choux pastries from the oven and let them cool completely on a wire rack.

3. Prepare the Cream Filling

1. In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In a separate bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and mix until fully incorporated.
3. Gently fold the whipped cream into the cream cheese mixture. Taste and add powdered sugar if desired. Chill the cream until ready to use.

4. Assemble the Cream Puffs

1. Use a small knife to cut a slit in the side of each choux pastry or slice them in half horizontally.
2. Transfer the cream filling to a piping bag fitted with a star or round tip. Pipe the filling into each pastry until generously filled.
3. Dust the filled cream puffs with powdered sugar or drizzle with melted chocolate for a decorative touch.

Why This Recipe is Timeless

Choux pastry has been a cornerstone of French patisserie for centuries, celebrated for its light texture and versatility. Its ability to pair with various fillings and toppings ensures its place in the culinary world as a timeless classic. Whether enjoyed as a simple cream puff or an intricate croquembouche, choux pastry embodies elegance and sophistication.

The creamy filling in this recipe adds a modern twist, combining the richness of cream cheese with the sweetness of condensed milk. This results in a velvety, indulgent cream that perfectly complements the crisp pastry shell. The balance of textures—crispy, airy choux and smooth, luscious filling—creates a dessert experience that’s both satisfying and unforgettable.

Nutrition Facts (Per Serving)

• Calories: 200 kcal
• Protein: 4 g
• Carbohydrates: 16 g
• Fat: 14 g
• Saturated Fat: 9 g
• Cholesterol: 85 mg
• Sodium: 80 mg
• Sugar: 8 g

FAQs

1. Can I make the choux pastry ahead of time?
Yes, you can bake the choux pastries a day in advance. Store them in an airtight container at room temperature and refresh in a 350°F (175°C) oven for 5 minutes before filling.

2. Can I freeze the cream puffs?
Absolutely. Unfilled choux pastries freeze well. Once cooled, place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw at room temperature and refresh in the oven before filling.

3. Can I use a different filling?
Yes! Choux pastries can be filled with custard, pastry cream, whipped cream, or even savory options like herbed cheese spreads.

4. Why did my choux pastries collapse?
Collapsing can occur if the pastries are underbaked or if the oven door is opened during baking. Ensure the pastries are golden and firm before removing them from the oven.

Tips for Success

• Use Room-Temperature Ingredients: Ensure the eggs are at room temperature for smoother incorporation into the dough.
• Pipe Evenly: Consistent sizing ensures even baking. Use a template under the parchment paper if needed.
• Avoid Overfilling: Overloading the choux with filling can cause them to become soggy.
• Keep the Oven Closed: Resist the urge to open the oven door during baking to prevent deflation.

Storage Tips

1. Refrigeration: Filled cream puffs should be stored in the refrigerator and consumed within 2 days for the best taste and texture.
2. Freezing: Unfilled pastries can be frozen for up to 2 months. Thaw at room temperature and refresh in the oven before filling.

Conclusion

Classic cream-filled choux pastries are more than just a dessert—they’re a celebration of culinary artistry. From the crisp, golden shells to the luscious cream filling, every bite is a testament to the beauty of simple, well-crafted ingredients. This recipe captures the timeless appeal of choux pastry, offering a dessert that’s as elegant as it is delicious.

What makes this recipe truly special is its adaptability. Whether you’re serving it at a formal gathering or enjoying it as a family treat, choux pastry brings a touch of sophistication to any occasion. Its light texture and creamy filling make it universally appealing, while the endless possibilities for customization ensure it never grows old.

By mastering this recipe, you’re embracing a piece of culinary history and gaining a versatile skill that will elevate your dessert repertoire. So gather your ingredients, heat your oven, and get ready to create a dessert that’s sure to impress. With its timeless charm and irresistible flavor, classic cream-filled choux pastry is a recipe worth savoring again and again.