Cream-Filled Choux Pastry (Classic Cream Puffs)

by

Introduction

These golden, airy cream puffs are made with light choux pastry and filled with a smooth, rich vanilla pastry cream. The shells bake up crisp and hollow inside, making them perfect for piping in plenty of creamy filling. They are elegant enough for special occasions but simple enough to make at home.

Ingredients

For the Choux Pastry

1 cup (240 ml) water
½ cup (115 g) unsalted butter
1 tablespoon granulated sugar
¼ teaspoon salt
1 cup (125 g) all-purpose flour
4 large eggs, at room temperature

For the Vanilla Pastry Cream

2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
4 large egg yolks
¼ cup (30 g) cornstarch
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Pinch of salt

For Finishing

Powdered sugar, optional

Instructions

Preparing the Pastry Cream

  1. Pour the milk into a medium saucepan and heat over medium heat until hot but not boiling.
  2. In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and slightly pale.
  3. Slowly pour about half of the hot milk into the egg mixture while whisking constantly. This tempers the eggs and prevents them from scrambling.
  4. Pour the mixture back into the saucepan with the remaining milk.
  5. Cook over medium heat, whisking constantly, until the mixture becomes thick and begins to bubble.
  6. Continue cooking for about 1 minute while whisking.
  7. Remove from the heat and stir in the butter and vanilla extract.
  8. Transfer the pastry cream to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming.
  9. Refrigerate for at least 2 hours until completely chilled.

Preparing the Choux Pastry

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Add the water, butter, sugar, and salt to a saucepan.
  3. Heat over medium heat until the butter has melted and the mixture comes to a full boil.
  4. Remove the saucepan from the heat and immediately add all the flour at once.
  5. Stir vigorously with a wooden spoon until the mixture forms a smooth dough.
  6. Return the saucepan to low-medium heat and stir the dough for about 1–2 minutes. It should pull away from the sides of the pan and form a smooth ball.
  7. Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
  8. Add the eggs one at a time, mixing thoroughly after each addition. The dough may look separated at first, but continue mixing until smooth before adding the next egg.
  9. The finished dough should be glossy, thick, and soft enough to fall slowly from a spoon.

Shaping and Baking

  1. Transfer the choux dough to a piping bag fitted with a large round tip.
  2. Pipe small mounds, approximately 1½–2 inches (4–5 cm) wide, onto the prepared baking sheet. Leave enough space between each one.
  3. If the tops have small peaks, gently smooth them with a damp fingertip.
  4. Place the tray in the preheated oven and bake at 425°F (220°C) for 15 minutes.
  5. Reduce the temperature to 375°F (190°C) and continue baking for another 20–25 minutes, until the pastries are deeply golden and firm.
  6. Do not open the oven during the first 25–30 minutes, as the shells can collapse.
  7. Turn off the oven, slightly open the door, and leave the pastries inside for about 10 minutes to help them dry out.
  8. Transfer the shells to a wire rack and allow them to cool completely.

Filling the Cream Puffs

  1. Remove the chilled pastry cream from the refrigerator and whisk it briefly until smooth.
  2. Transfer the pastry cream to a piping bag.
  3. Make a small hole in the bottom or side of each cooled choux shell.
  4. Pipe the pastry cream generously into each puff until filled.
  5. Dust with powdered sugar before serving, if desired.

Tips for Perfect Choux Pastry

Make sure the water and butter mixture reaches a full boil before adding the flour.

Cook the flour mixture briefly on the stovetop to remove excess moisture.

Add the eggs gradually. Depending on their size and the dough consistency, you may not need every last drop of the final egg.

The pastry shells must be thoroughly baked and golden brown. Underbaked choux can collapse after cooling.

Do not fill the pastries until they are completely cool.

For an extra-crispy shell, allow the baked puffs to dry in the turned-off oven for several minutes.

Storage

Unfilled choux shells can be stored in an airtight container for up to 2 days. They can also be frozen for longer storage.

Filled cream puffs are best enjoyed the same day. Store leftovers in the refrigerator and consume within 1–2 days.

Nutrition

Approximate per cream puff, depending on size and amount of filling:

Calories: 180–220
Carbohydrates: 20–24 g
Protein: 4–5 g
Fat: 9–12 g
Sugar: 9–12 g

Conclusion

These classic cream-filled choux pastries combine crisp, golden shells with a luxurious vanilla pastry cream. The key to beautifully puffed pastries is properly cooking the choux dough, adding the eggs gradually, and baking the shells until they are thoroughly golden and dry.

Leave a Comment