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.