Published Apr 22, 2023 Updated Aug 15, 2024
Cream Filled Choux Pastry Recipe
Cream filled choux pastry, also known as Cream Puff, is a classic French dessert that has been enjoyed by people around the world across the ages. This delicate and elegant dessert consists of a light and crispy choux pastry shell and is filled with decadent whipped cream.
Why This Recipe Works
It’s an easy, quick pastry recipe that only requires a few simple ingredients. Follow the baking tips below and the delicious pastry is made, guaranteed. You can always make the pastry ahead of time and store the pastry and the filling separately in the fridge. Pipe the filling into the pastry just before serving for the best texture and taste. The pastry is versatile and can be flavored with a variety of different fillings such as chocolate, fruit, or caramel, making it a perfect dessert for any occasion.
Ingredients
The recipe calls for a few ingredients that are already in your kitchen pantry. The crispy pastry top requires three (3) ingredients:
All-purpose flour Butter Powdered sugar
The choux pastry dough is made with the following ingredients:
Milk Butter Caster sugar All-purpose flour Eggs
The decadent cream filling is only made with two (2) ingredients:
Heavy whipping cream Powdered sugar
See the recipe card for full information on ingredients.
How To Make Cream Filled Choux Pastry
The crispy choux pastry starts from a cookie-like dough. In a small bowl, combines well all-purpose flour, butter and powdered sugar and mix into a dough. Cover with plastic wrap and refrigerate for 30 minutes. Next, heat milk, butter, and sugar in a saucepan, stir until the butter has melted, then add all-purpose flour. Keep stirring the mixture until a soft dough forms, then remove it from the heat. Allow the mixture to cool down and slowly stir in the beaten eggs. Transfer the choux pastry into a piping bag and pipe it onto a baking pan lined with parchment paper. Remove the pastry top dough from the refrigerator, roll it out and cut it with a round cookie cuter. Place each of them on top of the choux pastry. Preheat the oven to 200°C (410°F). Bake the pastries for 10 minutes, then reduce the oven temperature to 160°C (320°F) and continue baking for 15 to 20 minutes until golden brown and crispy. Remove the pastries from the oven and let them cool down. Meanwhile, whisk together heavy whipping cream and sugar until creamy and fluffy. Transfer the filling into a piping bag and ready to use. Finally, fill the choux pastry with whipped cream and dusting powdered sugar. Serve immediately.
Baking Tips
To make a crispy, golden brown choux pastry shell, please follow my tips below.
Choux pastry requires accurate measurements of ingredients, so use a digital scale and measuring spoons/cups to ensure accuracy. Using room-temperature ingredients like butter and eggs helps the dough come together easily and ensures a smooth consistency. When piping the dough, make sure to pipe the mounds evenly, so they will be baked evenly and have a consistent appearance. Do not open the oven door during baking. Choux pastry is sensitive to temperature changes, so avoid opening the oven door during baking to prevent the pastries from collapsing. Allow the choux pastry to cool completely before filling them with the cream to avoid melting or deflating. Fill the pastries just before serving to maintain the fresh and crispy outer.
What To Serve With Cream Filled Choux Pastry
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