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Choux à la Crème Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/choux-a-la-creme-recipe/