This delightful dessert combines airy choux pastry with a creamy pudding filling and sweet cream cheese, making it an irresistible treat. Perfect for any occasion, these pastries are as impressive as they are delicious.
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 30 minutes
Servings: Makes approximately 6 large pastries or 12 small pastries
Ingredients:
- For the Pudding Filling:
- Milk: 250 ml (1 cup)
- Sugar: 100g (½ cup)
- Egg: 1
- Flour: 4 tablespoons
- For the Choux Pastry:
- Flour: 65g (½ cup)
- Sugar: 1 teaspoon
- Salt: A pinch
- Butter: 55g (¼ cup)
- Water: 120 ml (½ cup)
- Eggs: 2
- For the Cream Cheese Filling:
- Cream Cheese: 200g (1 cup)
- Icing Sugar: To taste
Directions:
- Step 1: Make the Pudding Filling
- Mix the Ingredients: In a medium saucepan, combine milk, sugar, egg, and flour. Whisk until smooth.
- Cook the Pudding: Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 5-7 minutes).
- Cool the Pudding: Remove from heat and allow it to cool completely before using.
- Step 2: Prepare the Choux Pastry
- Mix Dry Ingredients: In a bowl, mix flour, sugar, and salt.
- Heat the Water and Butter: In a saucepan, bring water and butter to a boil. Once the butter is melted, reduce heat.
- Add the Flour Mixture: Stir in the flour mixture all at once, cooking over low heat and stirring constantly for 1-2 minutes until the dough forms a ball and pulls away from the pan.
- Cool the Dough: Remove from heat and cool for 2 minutes.
- Add the Eggs: Beat in eggs one at a time until the dough is smooth and glossy.
- Step 3: Shape and Bake the Choux Pastry
- Form the Dough: Shape the dough into a 20 cm round or pipe smaller shapes onto a baking sheet lined with parchment paper.
- Bake the Pastry: Preheat the oven to 200°C (392°F). Bake for 15 minutes, then reduce the heat to 180°C (356°F) and bake for another 15 minutes until golden and puffed.
- Step 4: Prepare the Cream Cheese Filling
- Mix the Cream Cheese: Beat cream cheese with icing sugar to taste until smooth and creamy.
- Step 5: Assemble the Pastry
- Fill the Pastry: Slice open the cooled choux pastry and fill it with the pudding mixture. Top with the cream cheese filling.
- Decorate: Dust with icing sugar for a beautiful finish.
Serving Suggestions:
- Serve with a drizzle of chocolate sauce for extra indulgence.
- Pair with a hot cup of coffee or tea for a cozy treat.
- Add fresh berries on top for a fruity twist.
- Top with a dollop of whipped cream for added richness.
- Serve chilled for a refreshing dessert on warm days.
Cooking Tips:
- Ensure to cook the flour mixture thoroughly when making the choux dough to avoid a raw flour taste.
- Add eggs one at a time for a smooth and glossy dough.
- Avoid opening the oven while baking the choux pastry to prevent collapse.
- Let the pudding cool completely before filling the pastry to avoid melting.
- Adjust the sweetness of the cream cheese filling by adding more or less icing sugar.
Nutritional Benefits:
- Cream Cheese: A source of calcium and healthy fats.
- Eggs: Provide protein and essential vitamins.
- Milk: Adds calcium and protein for strong bones and muscles.
Dietary Information:
- Contains dairy, eggs, and gluten.
- Not suitable for vegan diets.
Nutritional Facts (Per Serving):
- Calories: 280
- Protein: 6 g
- Carbohydrates: 25 g
- Fat: 17 g
- Fiber: 0 g
Storage:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Not recommended due to the texture of the pudding filling.
Why You’ll Love This Recipe:
- Combines the light, airy texture of choux pastry with rich, creamy fillings.
- Easy to prepare and perfect for any occasion.
- Highly customizable with additional flavors like chocolate, fruit, or caramel.
- A visually stunning dessert that will impress family and friends.
Conclusion:
This Cream Cheese and Pudding-Filled Choux Pastry is a delightful dessert that’s sure to be a hit. With its light pastry shell and creamy, flavorful fillings, it’s perfect for impressing guests or treating yourself. Give this recipe a try and enjoy a touch of elegance in your dessert repertoire!
Frequently Asked Questions:
- Can I use store-bought pudding for the filling? Yes, but homemade pudding provides a fresher flavor.
- What other fillings can I use? Custard, whipped cream, or fruit compotes work wonderfully.
- Can I make the choux pastry ahead of time? Yes, bake the shells and store them in an airtight container for up to 2 days. Fill them just before serving.
- Why is my choux pastry flat? This may occur if the dough wasn’t cooked enough or if the oven was opened during baking.
- Can I freeze the pastry? You can freeze unfilled pastry shells and thaw them before filling.
- How do I prevent cracks in the pastry? Bake at a consistent temperature and avoid overmixing the dough.
- Can I make this gluten-free? Yes, use gluten-free flour for both the pudding and choux dough.
- What if I don’t have cream cheese? Substitute with mascarpone or ricotta for a similar texture.
- Can I add flavor to the cream cheese filling? Absolutely! Try adding lemon zest, vanilla, or cocoa powder.
- What’s the best way to serve these pastries? Serve chilled or at room temperature for the best flavor and texture.