This Cream-Filled Choux Pastry is a light, airy, and delicate pastry filled with a rich, homemade pudding and smooth cream cheese filling. With a crisp exterior and a creamy interior, this elegant dessert is perfect for any occasion.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6-8 pastries
Ingredients
For the Pudding Filling
- Milk: 250ml (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: 120ml (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: Place 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 let cool completely before using.
Step 2: Prepare the Choux Pastry
- Mix Dry Ingredients: In a bowl, whisk together flour, sugar, and salt.
- Heat Water & Butter: In a saucepan, bring water and butter to a boil over medium heat. Once the butter is melted, reduce the heat.
- Add the Flour Mixture: Stir in the flour mixture all at once, and cook for 1-2 minutes, stirring constantly until the dough forms a ball and pulls away from the pan.
- Cool the Dough: Remove from heat and allow to cool for 2 minutes.
- Add Eggs: Beat in eggs, one at a time, stirring until the dough is smooth and glossy.
Step 3: Shape & Bake the Choux Pastry
- Preheat the Oven: Set to 200°C (392°F).
- Shape the Dough: Pipe or spoon the dough into small mounds (for cream puffs) or form a 20 cm round circle for a large choux pastry.
- Bake:
- Bake at 200°C for 15 minutes.
- Reduce heat to 180°C (356°F) and bake for another 15 minutes until golden brown and puffed.
- Cool the Pastry: Let the choux pastry cool completely before filling.
Step 4: Prepare the Cream Cheese Filling
- Beat the Cream Cheese: In a bowl, beat cream cheese with icing sugar to taste until smooth and creamy.
Step 5: Assemble the Pastry
- Slice the Pastry: Once cooled, cut the choux pastry in half.
- Fill with Pudding & Cream Cheese: Spread the pudding filling inside, then top with cream cheese mixture.
- Decorate: Dust with icing sugar for a beautiful finish.
Serving Suggestions
- Serve with a drizzle of caramel or chocolate sauce.
- Pair with fresh berries for a refreshing contrast.
- Enjoy with a cup of coffee or tea for an elegant dessert.
- Garnish with chopped nuts or shredded coconut for added texture.
Cooking Tips
- For extra crispness, bake for 5 extra minutes at a lower heat (150°C).
- Use a piping bag for uniform shapes.
- Let the pastry cool completely before filling to avoid sogginess.
- For a richer flavor, add vanilla extract to the pudding and cream cheese filling.
Nutritional Benefits
- Eggs provide protein & essential nutrients.
- Milk offers calcium & vitamins.
- Cream cheese adds healthy fats & creaminess.
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free (use gluten-free flour)
- Lower sugar option available (reduce icing sugar & pudding sugar)
Nutritional Facts (Per Serving)
- Calories: 220 kcal
- Carbohydrates: 20g
- Protein: 5g
- Fat: 12g
- Sugar: 6g
Storage & Freezing
- Refrigerator: Store filled pastries in an airtight container for up to 2 days.
- Freezer: Freeze unfilled choux pastry for up to 1 month.
- Reheat: Bake at 150°C (300°F) for 5 minutes before filling.
Why You’ll Love This Recipe
- Light, airy, and creamy!
- Elegant & perfect for any occasion.
- Customizable with different fillings & toppings.
- Great make-ahead dessert!
Conclusion
This Cream-Filled Choux Pastry is a decadent, classic dessert that is easy to make and absolutely delicious. With a crispy choux shell, silky pudding filling, and smooth cream cheese topping, this dessert is a showstopper! Try it today and enjoy a perfect homemade pastry.
Frequently Asked Questions (FAQs)
- Why did my choux pastry deflate? It may have been underbaked. Bake until golden brown and let cool slowly.
- Can I use a different filling? Yes! Try chocolate pastry cream, whipped cream, or vanilla custard.
- How do I keep my choux pastry crispy? Store in a dry place and avoid filling too early.
- Can I make mini versions? Yes! Pipe smaller choux rounds and bake for 15-20 minutes.
- Can I make this dairy-free? Yes! Use plant-based milk and dairy-free cream cheese.
- What’s the best way to fill the pastries? Use a piping bag for an even and clean look.
- Can I add flavor to the pudding? Yes! Try adding cinnamon, nutmeg, or orange zest.
- Can I freeze the cream puffs? Yes! Freeze unfilled choux and reheat before serving.
- How do I get a smooth cream cheese filling? Beat until creamy and sift powdered sugar for a smooth texture.
- What’s the best way to reheat leftovers? Toast in the oven at 150°C (300°F) for 5 minutes before serving.