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Homemade Cream Filled Choux Pastry photo

Cream Filled Choux Pastry

This Cream Filled Choux Pastry is a delightful treat! Light, airy pastry filled with rich cream will impress everyone!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Choux Pastry:
  • 22 g all-purpose flour for structure
  • 22 g unsalted butter softened
  • 15 g powdered sugar to sweeten
  • 85 g milk to hydrate
  • 5 g caster sugar for balanced flavor
For the Cream Filling:
  • 35 g unsalted butter for creaminess
  • 50 g all-purpose flour to stabilize filling
  • 195 g heavy whipping cream for filling
  • 20 g powdered sugar to sweeten whipped cream

Equipment

  • Mixing bowl
  • Whisk
  • Pastry bag with a round tip
  • Baking Sheet
  • Cooling rack

Method
 

Method
  1. In a medium saucepan, combine the 85g of milk, 22g of unsalted butter, and 5g of caster sugar. Heat until the butter melts and the mixture begins to simmer.
  2. Remove from heat and add the 22g of all-purpose flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides.
  3. Transfer the dough to a mixing bowl and let it cool for about 5 minutes.
  4. Gradually add the beaten eggs, mixing well after each addition until the dough is smooth and glossy.
  5. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper. Pipe small mounds of dough onto the baking sheet.
  6. Bake for about 20-25 minutes, until puffed up and golden brown. Don't open the oven door while baking.
  7. Once baked, cool the pastries on a wire rack.
  8. In a mixing bowl, combine the 195g of heavy whipping cream and 20g of powdered sugar. Whip until stiff peaks form.
  9. Once cool, make a slit in each pastry and fill with whipped cream.
  10. Dust with powdered sugar before serving. Enjoy!

Notes

  • Make sure to cool the dough before adding eggs for the best texture.
  • Don’t open the oven door while baking to prevent deflation.
  • Use a small knife to fill pastries to avoid tearing them.