Classic Cream-Filled Choux Pastry

This Classic Cream-Filled Choux Pastry features light, airy pastry shells made from a buttery dough, filled with a smooth, vanilla-flavored custard cream. Perfect for eclairs, profiteroles, or cream puffs, this dessert is elegant, delicious, and surprisingly easy to make.

Preparation Time

  • Prep Time: 15 minutes
  • Cooking Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 10-12 pastries

Ingredients

For the Choux Pastry Dough

  • 3 eggs
  • 100g (7 tbsp) butter
  • 130ml (½ cup) water
  • 130ml (½ cup) milk
  • 150g (1¼ cups) all-purpose flour
  • 1 tsp salt
  • 1 tsp vanilla sugar

For the Vanilla Custard Cream

  • 2 eggs
  • 400ml (1⅔ cups) milk
  • 150g (¾ cup) sugar
  • 3 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp vanilla sugar
  • 100g (7 tbsp) soft butter

Directions

1. Prepare the Choux Pastry Dough

  • Preheat oven to 200°C (400°F).
  • In a saucepan, heat butter, water, and milk over medium heat until butter melts.
  • Add flour, salt, and vanilla sugar, stirring constantly until a dough forms and pulls away from the sides of the pan.
  • Transfer to a bowl and let cool for 5 minutes.
  • Beat in eggs, one at a time, mixing until smooth and glossy.

2. Shape and Bake the Pastry

  • Transfer dough into a piping bag with a round or star nozzle.
  • Pipe small mounds for cream puffs or long strips for eclairs onto a parchment-lined baking sheet.
  • Bake at 200°C (400°F) for 25-30 minutes, until golden brown and puffed.
  • Let cool completely before filling.

3. Prepare the Vanilla Custard Cream

  • In a saucepan, whisk together eggs, sugar, cornstarch, salt, and vanilla sugar.
  • Gradually add milk, whisking constantly.
  • Cook over medium heat, stirring, until thickened (about 5 minutes).
  • Remove from heat and stir in soft butter.
  • Let cool before using.

4. Fill the Pastries

  • Cut each pastry in half or poke a hole in the bottom.
  • Pipe or spoon custard cream inside.
  • Optionally, dust with powdered sugar or drizzle with chocolate glaze.

Serving Suggestions

  • Serve with chocolate ganache, caramel drizzle, or whipped cream.
  • Pair with coffee or tea for an elegant dessert.
  • Enjoy fresh for the best texture!

Cooking Tips

  • For extra crispiness, bake pastries 5 more minutes with the oven door slightly open.
  • For a richer filling, mix in whipped cream or mascarpone to the custard.
  • For a chocolate variation, add 2 tbsp cocoa powder to the cream.

Nutritional Benefits

  • High in protein from eggs.
  • Calcium-rich from milk and butter.
  • Balanced in texture and flavor with crispy pastry and creamy filling.

Dietary Information

  • Not gluten-free (contains flour).
  • Can be made dairy-free using plant-based butter and milk.

Nutritional Facts (Per Pastry, Approx.)

  • Calories: 250
  • Protein: 6g
  • Carbohydrates: 30g
  • Fat: 12g

Storage

  • Refrigeration: Store filled pastries in an airtight container for up to 3 days.
  • Freezing: Freeze unfilled choux shells for up to 1 month; thaw and fill before serving.
  • Reheating: Re-crisp in a preheated oven at 180°C (350°F) for 5 minutes.

Why You’ll Love This Recipe

Light, airy choux pastry with a rich custard filling
Perfect for celebrations or afternoon treats
Easy to make with simple ingredients
Customizable with different fillings and toppings

Conclusion

This Classic Cream-Filled Choux Pastry is a delightful dessert with a crisp shell and a smooth, creamy filling. Whether making eclairs, cream puffs, or profiteroles, this recipe is a guaranteed hit. Try it today and impress your family and friends!

Frequently Asked Questions

  • Can I make the pastry ahead of time? Yes! Bake and store unfilled pastries for 2 days.
  • How do I prevent my choux pastry from collapsing? Bake until fully golden and dry inside.
  • Can I make the filling thicker? Yes! Use more cornstarch or chill longer.
  • Can I fill these with whipped cream instead? Absolutely! Use stabilized whipped cream or pastry cream.
  • How do I make a chocolate glaze? Melt 100g chocolate with 2 tbsp butter, then drizzle over pastries.
  • Can I use different fillings? Yes! Try lemon curd, Nutella, or coffee-flavored cream.
  • How do I store leftovers? Refrigerate filled pastries in an airtight container.
  • Can I freeze the custard filling? No, custard does not freeze well; make fresh when needed.
  • What’s the best way to serve these? With powdered sugar, chocolate drizzle, or fresh fruit.
  • Can I make mini versions? Yes! Pipe smaller mounds and reduce baking time to 15-20 minutes.