Introduction
Cream-filled choux pastry is a timeless French dessert made from light, airy pastry shells filled with smooth, rich cream. The magic of choux pastry is that it puffs up in the oven using steam, creating hollow centers that are perfect for fillings. Crisp on the outside, soft on the inside, and filled with creamy goodness—this dessert is elegant, indulgent, and surprisingly simple once you know the technique.
Ingredients
For the Choux Pastry
1 cup (240 ml) water
½ cup (115 g) unsalted butter
1 tablespoon sugar (optional, for sweet choux)
¼ teaspoon salt
1 cup (125 g) all-purpose flour
4 large eggs (room temperature)
For the Cream Filling (Classic Pastry Cream)
2 cups (480 ml) whole milk
½ cup (100 g) sugar
4 egg yolks
¼ cup (30 g) cornstarch
2 tablespoons butter
1 teaspoon vanilla extract
Optional Topping
Powdered sugar for dusting
Melted chocolate for drizzling
Instructions
Step 1: Make the Choux Pastry
In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium until the butter is fully melted and the mixture comes to a rolling boil.
Add the flour all at once and stir vigorously with a wooden spoon. The dough will come together quickly and pull away from the sides of the pan.
Continue cooking and stirring for about 1–2 minutes to dry out the dough slightly.
Remove from heat and let cool for 5 minutes.
Add eggs one at a time, mixing well after each addition. The dough should become smooth, glossy, and thick enough to fall slowly from the spoon.
Step 2: Shape and Bake
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Transfer dough to a piping bag or use a spoon to form small mounds, leaving space between each.
Bake for 20–25 minutes until puffed and golden brown.
Turn off the oven, crack the door slightly, and let the choux dry inside for 10 minutes to prevent collapsing.
Remove and cool completely.
Step 3: Prepare the Cream Filling
In a saucepan, heat the milk until hot but not boiling.
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.
Slowly pour hot milk into the egg mixture while whisking constantly.
Return mixture to the saucepan and cook over medium heat, stirring continuously until thick and creamy.
Remove from heat, add butter and vanilla, and stir until smooth.
Cover with plastic wrap directly on the surface and cool completely.
Step 4: Fill the Choux
Make a small hole at the bottom or side of each choux pastry.
Pipe or spoon the chilled cream into each shell until full.
Dust with powdered sugar or drizzle with melted chocolate if desired.
Methods
Choux pastry relies on steam rather than yeast or baking powder to rise. High heat creates steam inside the dough, forming hollow centers. Drying the dough and adding eggs gradually are key steps to success.
History
Choux pastry dates back to 16th-century France and is credited to a chef in the court of Catherine de Medici. Over time, it became the base for famous desserts like éclairs, profiteroles, and croquembouche.
Benefits
Light and airy pastry
Versatile filling options (cream, custard, whipped cream, savory fillings)
Impressive yet budget-friendly dessert
Perfect for celebrations and gatherings
Nutrition (Approximate per piece)
Calories: 150–180
Carbohydrates: Moderate
Protein: From eggs and milk
Fat: From butter and cream
Conclusion
Cream-filled choux pastry is a true bakery classic that never goes out of style. With crisp shells and silky cream filling, it delivers elegance, texture, and rich flavor in every bite. Once mastered, this recipe opens the door to countless variations and show-stopping desserts.