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
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 until smooth, then sift the all-purpose flour into the bowl. Fold the ingredients together until well combined and a dough forms. Wrap the dough in 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 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 the flour all at once. Continue stirring until the flour is fully incorporated and the mixture is smooth.
- Turn off the heat and transfer the mixture to a clean mixing bowl. Let it cool for 3 to 5 minutes, then slowly whisk in the beaten egg, a little at a time. 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 the oven is preheating, remove the pastry dough from the refrigerator and roll it out to about 2 mm (1/16 inch) thick. Use a 2-inch (5 cm) round cookie cutter to cut out circles from the dough.
- Line a baking pan with parchment paper. Pipe 2-inch (5 cm) mounds onto the paper, spacing them about 3 inches (7 cm) apart. Top each mound with a piece of the cookie-like pastry dough.
- Bake the pastries at 200°C (410°F) for 10 minutes. Then, reduce the oven temperature to 160°C (320°F) and continue baking for an additional 20 minutes, or until golden brown and crispy. Once baked, remove the pastries 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 fluffy and creamy, using either a whisk or a stand mixer with a wire whip attachment. Transfer the whipped cream to a piping bag. Once the pastries are cooled, poke a small hole in the bottom of each one and pipe the cream into the pastries. Serve immediately, dusted with powdered sugar.
Notes
- 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: 206kcal | Carbohydrates: 13g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 27mg | Potassium: 67mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 617IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg