Cream Filled Choux Pastry
Cream Filled Choux Pastry is made with a golden brown crispy choux pastry shell and filled with freshly whipped cream. This recipe is easy to make with only a few ingredients and serves a delightful dessert everyone loves.
Servings: 8 pieces
Calories: 196kcal
Ingredients
Crispy Pastry Top
- 22 g all-purpose flour
- 22 g unsalted butter softened
- 15 g powdered sugar
Choux Pastry Dough
- 85 g milk
- 5 g caster sugar
- 35 g unsalted butter
- 50 g all-purpose flour
- 2 beaten eggs each about 55 g without a shell
Whipped Cream Filling
- 195 g heavy Whipping Cream
- 20 g powdered sugar
Instructions
Crispy Pastry Top
- Prepare the crisp pastry top by adding softened butter and powdered sugar to a bowl. Whisk the mixture until smooth, then sift all-purpose flour into the bowl. Fold the ingredients together until well incorporated and a dough forms. Wrap the dough with plastic film and chill it in the refrigerator for 30 minutes.
Choux Pastry Dough
- Meanwhile, add milk, caster sugar, and butter to a saucepan. Cook the mixture over medium heat, stirring constantly until the butter has melted. Bring the mixture to a simmer, then reduce the heat to medium-low and add flour all at once. Keep stirring the mixture until the flour is well incorporated and smooth.
- Turn off the heat, and transfer the mixture to a clean mixing bowl. Let the mixture cool for 3 to 5 minutes, then slowly whisk in the beaten egg little by little. Once the mixture becomes thick, shiny, and smooth, stop whisking and transfer it to a piping bag using a spatula.
- Preheat the oven to 200°C (410°F).
- While preheating the oven, remove the pastry (cookie-like) dough from the refrigerator and roll it out to about 2 mm (2/25 inches) thick. Cut the dough with a 2-inch (5 cm) diameter round cookie cutter.
- Line a baking pan with parchment paper, and pipe 2-inch (5 cm) mounds onto the paper, about 3 inches (7 cm) apart. Top each mound with the cookie-like pastry dough.
- Bake the pastries for 10 minutes, then reduce the oven temperature to 160°C (320°F) and continue baking for 20 minutes until golden brown and crispy. Once the pastries are baked, remove them from the oven and transfer them to a cooling rack.
Whipped Cream Filling
- Prepare the cream filling by beating the whipping cream and sugar in a large bowl until the mixture is fluffy and creamy. Use a whisk or stand mixer attached to a wire whip. Fill the whipped cream into a piping bag.
- Once the pastries are cooled, poke a small hole in the bottom of each pastry and pipe the cream into it. Serve immediately with dusting powdered sugar.
Notes
Tips:
- 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.
Nutrition
Serving: 8pieces | Calories: 196kcal | Carbohydrates: 13.2g | Protein: 3.3g | Fat: 14.7g | Saturated Fat: 8.9g | Cholesterol: 84mg | Sodium: 70mg | Potassium: 56mg | Fiber: 0.2g | Sugar: 5.5g | Calcium: 38mg | Iron: 1mg