Cream-Filled Choux Pastry (Classic Cream Puffs)

 

Cream-filled choux pastry, also known as classic cream puffs, is one of the most elegant and beloved desserts in French pastry tradition. These delicate pastries are made using a special dough called pâte à choux, which transforms into light, airy shells when baked. The magic of choux pastry lies in its unique cooking method — the dough is cooked on the stovetop before being baked in the oven, allowing it to puff up beautifully and create a hollow center perfect for filling with rich, silky cream.

These pastries are loved worldwide because they combine two incredible textures: a slightly crisp golden shell on the outside and a smooth, creamy filling on the inside. Whether served at celebrations, tea time, or simply as a sweet homemade treat, cream puffs always bring a touch of luxury and comfort. The filling can vary from classic vanilla pastry cream to whipped cream, chocolate cream, or even flavored custards.

Making cream puffs at home may seem intimidating at first, but with the right technique and patience, they are surprisingly simple. The reward is a bakery-quality dessert that melts in your mouth and impresses everyone who tastes it.

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Ingredients

For the Choux Pastry

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

For the Vanilla Cream Filling

• 2 cups (480 ml) milk
• ½ cup (100 g) sugar
• 4 egg yolks
• ¼ cup (30 g) cornstarch
• 2 tablespoons butter
• 1 teaspoon vanilla extract

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Instructions

Step 1: Prepare the Choux Dough

1. In a saucepan over medium heat, combine water, butter, sugar, and salt.
2. Bring the mixture to a gentle boil until the butter fully melts.
3. Add the flour all at once and stir quickly using a wooden spoon.
4. Continue stirring until the dough forms a ball and pulls away from the sides of the pan.
5. Remove from heat and let it cool for about 5 minutes.

Step 2: Add the Eggs

1. Add eggs one at a time, mixing well after each addition.
2. The dough should become smooth, glossy, and slightly thick.

Step 3: Shape and Bake

1. Preheat oven to 200°C (390°F).
2. Line a baking tray with parchment paper.
3. Transfer dough into a piping bag.
4. Pipe small round mounds onto the tray, leaving space between each.
5. Bake for 25–30 minutes until puffed and golden brown.
6. Do not open the oven during baking.
7. Remove and allow them to cool completely.

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Step 4: Prepare the Cream Filling

1. Heat milk in a saucepan until warm but not boiling.
2. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
3. Slowly pour warm milk into the egg mixture while whisking.
4. Return the mixture to the saucepan and cook over medium heat.
5. Stir constantly until thick and creamy.
6. Remove from heat and add butter and vanilla extract.
7. Let the cream cool completely.

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Step 5: Fill the Cream Puffs

1. Make a small hole in each pastry using a knife or piping tip.
2. Pipe the cooled cream inside each puff until filled.

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Serving Suggestions

• Dust with powdered sugar.
• Drizzle with melted chocolate or caramel sauce.
• Serve chilled for best texture and flavor.

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Storage Tips

• Store filled cream puffs in the refrigerator for up to 2 days.
• Keep unfilled shells in an airtight container at room temperature for 2 days.

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