Choux à la Crème Recipe

Introduction

Choux à la crème is a classic French pastry featuring delicate, hollow choux buns filled with a luscious vanilla cream. Perfect as a dessert or a tea-time treat, this recipe walks you through creating the lightest pastry and a rich, creamy filling that will impress any guest.

Ingredients

• 1 cup water (240ml)
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (113g)
• 1 cup bread or all-purpose flour, sifted (120g)
• 4-5 large eggs, beaten (225g)
• 2 large eggs, at room temperature
• 3 tablespoons cornstarch or cake flour (24g)
• 2 cups half-and-half (480ml)
• 1/2 cup granulated sugar (100g)
• 1 tablespoon vanilla bean paste
• 1 tablespoon unsalted butter (12g)
• 2 cups whipped cream

Instructions

1. Step 1: Preheat the oven to 400°F (204°C) and line two large baking sheets with parchment paper.
2. Step 2: In a medium saucepan, bring the water, salt, and butter to a full boil over medium-high heat.
3. Step 3: Add the sifted flour all at once and stir vigorously with a wooden spoon. Cook for about 2 minutes until a smooth dough forms that pulls away from the sides of the pan.
4. Step 4: Transfer the dough to a large bowl and beat it using a mixer with a paddle attachment until it cools to room temperature.
5. Step 5: Add the beaten eggs gradually in four additions. After the third addition, stop mixing and check the dough by lifting the paddle or spoon: it should form a “V” shape when turned downward. If not, add the remaining egg.
6. Step 6: Fill a large pastry bag fitted with a round or rosette tip and pipe 1-2 inch circles on the prepared baking sheets, leaving a 3-inch gap between each.
7. Step 7: Bake on the lower rack for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 12 minutes.
8. Step 8: Turn off the oven and leave the pastries inside for 20 minutes to cool gradually. Then remove and cool completely before filling.
9. Step 9: To make the vanilla cream, whisk together the 2 large eggs, cornstarch, and 1/4 cup half-and-half in a bowl, then set aside.
10. Step 10: In a saucepan, combine the granulated sugar and vanilla bean paste. Add the remaining 1 3/4 cups of half-and-half and bring the mixture to a boil.
11. Step 11: Gradually pour the hot liquid into the egg mixture through a sieve while whisking continuously to temper the eggs.
12. Step 12: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
13. Step 13: Remove from heat and stir in 1 tablespoon of unsalted butter. Allow the custard to cool completely.
14. Step 14: Gently fold the whipped cream into the cooled custard to create a light vanilla cream filling.
15. Step 15: Cut the cooled choux buns in half and pipe or spoon the vanilla cream inside. Serve immediately or chill until ready to serve.

Tips & Variations

• For a richer filling, substitute half of the half-and-half with whole milk or cream.
• Replace vanilla bean paste with 1 teaspoon of pure vanilla extract if unavailable.
• Use a cream charger to make ultra-light whipped cream for folding into the custard.
• Pipe smaller or larger choux buns depending on your preferred serving size.

Storage

Store filled choux pastries in an airtight container in the refrigerator for up to 2 days. To maintain crispness, it’s best to fill just before serving. Unfilled choux buns can be kept at room temperature for 1 day or frozen for up to 1 month. Reheat unfilled buns in a low oven briefly to refresh their texture before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the choux pastry in advance?

Yes, you can bake the choux buns a day ahead and store them in an airtight container. Fill them with cream just before serving to keep them crisp.

What can I use instead of half-and-half?

If you don’t have half-and-half, a mixture of equal parts whole milk and light cream works well as a substitute in the vanilla cream filling.

Choux à la Crème Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 125 reviews

This classic Choux à la Crème recipe features light and airy choux pastry puffs filled with a rich, creamy vanilla custard and topped with whipped cream. Perfect as an elegant dessert or for special occasions, this French treat combines a crisp exterior with a smooth, velvety filling.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: Makes about 20 choux pastries 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Choux Pastry

• 1 Cup Water (240 ml)
• 1/4 teaspoon salt
• 1/2 Cup Unsalted butter (113 g)
• 1 Cup Bread or all-purpose flour, sifted (120 g)
• 4–5 Large Eggs, beaten (225 g)

Vanilla Cream Filling

• 2 Large Eggs, at room temperature
• 3 Tablespoons Cornstarch or cake flour (24 g)
• 2 Cups Half-and-half (480 ml), divided (1/4 cup for mixture, 1 3/4 cups for heating)
• 1/2 Cup Granulated sugar (100 g)
• 1 Tablespoon Vanilla paste bean
• 1 Tablespoon Unsalted butter (12 g)

Topping

• 2 Cups Whipped Cream

Instructions

1. Make The Choux Paste: Preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper. In a medium saucepan, bring water, salt, and butter to a full boil over medium-high heat. Add the sifted flour all at once and stir vigorously with a wooden spoon for about 2 minutes until a smooth dough forms that cleans the sides of the pan.
2. Cool and Beat the Dough: Transfer the dough to a large bowl and let it cool to room temperature while beating it with a paddle attachment or wooden spoon. Once cooled, gradually add the beaten eggs in four additions, stopping after the third addition to check consistency by lifting the paddle or spoon; if the dough forms a ‘V’ shape folding over, it’s ready. If not, add the remaining egg.
3. Pipe and Bake the Pastry: Fit a large pastry bag with a round or rosette tip and pipe 1-2 inch circles onto the prepared baking sheets, leaving about 3 inches between each. Place the trays on the lower oven rack and bake at 400°F (204°C) for 10 minutes. Then reduce the temperature to 375°F (190°C) and bake for an additional 12 minutes. Turn off the oven, leave the pastries inside to cool for 20 minutes, then remove and cool completely before filling.
4. Prepare The Vanilla Cream Filling: In a bowl, whisk together eggs, cornstarch, and 1/4 cup half-and-half until smooth, then set aside next to a sieve. In a saucepan, combine granulated sugar and vanilla paste bean and run them together to release the aroma, then add the remaining 1 3/4 cups half-and-half and bring it to a boil over medium heat.
5. Temper and Cook the Custard: Slowly pour a small amount of the hot half-and-half mixture into the egg mixture while whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking continuously until it thickens into a creamy custard.
6. Finish the Cream: Remove from heat and stir in 1 tablespoon unsalted butter for smooth richness. Allow the custard to cool completely, then fold in the whipped cream gently for a light, airy texture.
7. Assemble the Dessert: Once the choux pastries and vanilla cream are completely cool, slice the pastries horizontally or make a small opening and pipe the vanilla cream filling inside. Optionally, top with additional whipped cream before serving.

Notes

• Be sure to let the dough cool to room temperature before adding eggs to prevent cooking the eggs prematurely.
• The ‘V’ shape test when lifting the dough confirms proper consistency, ensuring your choux pastry will puff correctly.
• Cooling the pastries inside the turned-off oven gradually helps prevent collapse.
• Use fresh eggs at room temperature for the best emulsification in the filling.
• The whipped cream added to the vanilla custard lightens the texture, creating a creamy but not heavy filling.
• Choux pastry can be made ahead and frozen unfilled; thaw and re-crisp in the oven before filling.

Keywords: Choux a la creme, cream puffs, French dessert, choux pastry, vanilla cream filling, custard cream puffs