Classic Cream-Filled Choux Pastry

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Classic Cream-Filled Choux Pastry (Cabbage with Pastry Cream)

Delicate, golden choux pastry filled with smooth and rich pastry cream — this classic French dessert, often known as choux à la crème, combines light, airy puffs with a luscious, velvety filling. It’s a perfect treat for any occasion, and surprisingly simple to make at home with just a few basic ingredients.

Ingredients

For the Choux Pastry (Cabbage Dough):

  • 125 ml water
  • 1 pinch of salt
  • 75 g all-purpose flour
  • 60 g butter
  • 2 large eggs

For the Pastry Cream:

  • 500 ml whole milk
  • 4 egg yolks
  • 100 g granulated sugar
  • 1 teaspoon vanilla extract
  • 50 g cornstarch (maïzena)

Instructions

Prepare the Choux Pastry:

  1. Heat the Liquid Ingredients:
    In a medium saucepan, combine the water, butter, and a pinch of salt. Heat over medium heat until the mixture comes to a boil and the butter has completely melted.
  2. Add the Flour:
    Remove the pan from heat. Immediately add the flour all at once, stirring vigorously with a wooden spoon or spatula until the mixture forms a smooth ball of dough that pulls away from the sides of the pan.
  3. Incorporate the Eggs:
    Allow the dough to cool for a few minutes. Then, add the eggs one at a time, beating well after each addition until the dough becomes smooth, glossy, and slightly sticky.
  4. Shape the Choux Puffs:
    Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Using a piping bag fitted with a round tip, pipe small mounds of dough onto the prepared sheet, leaving some space between each for expansion.
  5. Bake:
    Bake in the preheated oven for 25 to 30 minutes, or until the choux puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent them from collapsing.
  6. Cool Completely:
    Remove from the oven and let cool completely on a wire rack before filling.

Prepare the Pastry Cream:

  1. Heat the Milk:
    In a medium saucepan, combine the milk and vanilla extract. Heat over medium heat until the milk is hot but not boiling.
  2. Whisk the Egg Mixture:
    In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
  3. Temper the Eggs:
    Slowly pour the hot milk into the egg mixture while whisking constantly to prevent curdling.
  4. Thicken the Cream:
    Return the mixture to the saucepan and cook over low to medium heat, stirring constantly with a whisk or wooden spoon, until it thickens to a smooth, custard-like consistency.
  5. Cool the Pastry Cream:
    Transfer the cream to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and allow it to cool completely before using.

Assemble the Choux Puffs:

  1. Using a small knife, make a small hole in the bottom of each cooled choux puff.
  2. Fill a piping bag fitted with a small round tip with the cooled pastry cream.
  3. Gently pipe the cream into each puff until filled.
  4. Optionally, dust with powdered sugar or drizzle with chocolate for an elegant finish.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This timeless dessert is perfect for family gatherings, celebrations, or simply as a sweet indulgence to enjoy with your afternoon coffee or tea.

 

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