Choux a la creme (cream-filled cream puffs)

What is chou à la crème 

Chou à la crème is one of the most iconic French desserts made of choux buns filled with pastry cream (crème pâtissière), whipped cream, Chiboust Creme (meringue lightened pastry cream), Crème légère, (pastry creme folded into whipped cream), Creme Mousseline (pastry cream whipped with butter), or Cremeux (french chocolate cream). 

This recipe has two main components: the choux pastry recipe (pâte à choux) and the pastry creme.

You can also top the cream puffs with pearl sugar like these Chouquestts, or with Craquelin for a crunchy topping, a sweet biscuit made of butter, sugar, and flour that melts during baking into a lace pattern over the top of the pastry.

Ingredients

Both recipes call for simple and basic ingredients, and I recommend measuring and prepping all of them before baking. 

Ingredients for the choux pastry (cream puffs)

• Butter. Unsalted, cut into 1-inch pieces so it will melt while the water boils.
• Water. You can also use milk or a combination of milk and water.
• Flour. Bread flour is better, but you can also use all-purpose flour.
• Large eggs. At room temperature. The amount we use is key to the recipe’s success; check out my post about How to make choux pastry to learn more.

Ingredients for the pastry cream

• Half-and-half. Or whole milk.
• Granulated sugar.
• Vanilla beans paste or vanilla extract.
• Eggs. Large at room temperature.
• Cornstarch. To thicken the recipe and give it a smooth, creamy texture. Use cake flour instead of cornstarch if needed.
• Butter.
• Whipped heavy cream.

How to make choux a la creme

Unfilled cream puffs can be baked for up to four weeks frozen. The pastry creme can be refrigerated for up to three days or frozen for up to four weeks. Use this information to plan your baking and storing.

Baking pâte à choux (cream puffs)

Visit my post on how to make choux pastry for more details, including troubleshooting.

1. Over medium heat, cook the butter, water, and salt and bring to a boil.
2. Add the flour, and keep stirring until you have a moist ball. Keep cooking while stirring for about one minute or until the flour mixture cleans the sides of the pan and reaches 180F.
3. Remove from the heat, place in a large bowl of a stand mixer, and beat using the paddle attachment until it cools to room temperature.
4. Add the eggs in three or four portions. 
5. Transfer the paste to a large pastry bag.
6. Pipe 1 or 2 inches circles over a baking sheet lined with parchment paper and bake.

Choux a la creme filling

Visit my post on how to make pastry cream (creme patissiere) for more details, including troubleshooting and flavoring ideas.

1.  Mix the eggs, cornstarch, and 1/4 cup of half-and-half in a medium ball.
2. Rub the vanilla paste into the sugar in a medium saucepan, pour over the remaining half-and-half, and bring to a full boil.
3. Mix 4-6 tablespoons of the boiling mixture into the egg mixture while stirring, and run it through a sieve.
4. Over medium heat, bring the liquids back to a boil, then add the egg mixture. 
5. Keep cooking while stirring until the cream is thickened.
6. Remove from the heat, add the butter, pour the creme into a glass container, and cool.
7. Fold the cold cream into the whipped cream when ready to serve and fill the shells.

Filling and Storing

There are two ways to fill the pastries:

1. Use a sharp knife to insert a small hole at the bottom of each pastry, then fill each shell with the cream mixture using a piping bag.
2. Use a serrated knife to slice the pastries’ top, fill the bottom part, then place the top again.

Once filled, the pastries should be refrigerated within four hours and up to three days. Or, freezer for up to two weeks in an airtight container.

Empty the shells or keep them at room temperature in a container for up to 3 days or freeze them for up to four weeks. Uncovered or in the refrigerator, the cream puffs might get dried and break, and you try to fill them.

Baking Tips

• Use a kitchen scale to measure, and use room temperature ingredients.
• When making this recipe, use a wooden spoon and an aluminum-free pan. Aluminum discolors eggs into green-gray color.
• Trace a cookie cutter for even in-size pastries.
• The choux pastry can be made using an electric mixer, stand mixer, or a bowl and wooden spoon.
• Whisk the eggs in a measuring cup before adding them to the pande (cooked dough). Add a quarter of the eggs, and check the dough consistency after the third addition. Dip the paddle or your spoon into the dough and lift it. If the dough shapes into a V shape, it is ready. If not, add the remaining egg.
• Do not open the oven door mid-baking, or the cream puffs will deflate. When ready, turn the oven off without opening the door and allow them to cool in the oven for 20 minutes before opening it.

Troubleshooting and FAQs

Here are more desserts you might like

Pavlova Cake, Pretzel Cream Puffs Recipe, Chocolate Drip Cake

Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. I would love to see your creations!

Print

Choux a la creme recipe

Cream puff pastries filled with creamy vanilla filling

Course Dessert

Cuisine French

Keyword choux a la creme

Prep Time 45 minutes

Cook Time 40 minutes

Servings 24 pastries

Author One Sarcastic Baker

Ingredients

For The Choux Pastry

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

For the Vanilla Cream

• 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 Paste Bean
• 1 Tablespoon Unsalted butter (12g)
• 2 Cups Whipped Cream

Instructions

Make The Choux Paste

1. Preheat oven to 400F (204C) and line two large baking sheets with parchment paper.

2. Bring the water, salt and butter to a full boil over medium-high heat.

3. Add the flour, and use a wooden spoon to stir as you cook for about 2 minutes until you have a smooth dough that cleans the sides of the pan.

4. Remove from the heat and place the cooked dough (pande) in a large bowl, and beat using the paddle attachment to cook to room temperature.

5. Add the beaten eggs in four additions. Once you added the third addition, turn the mixer off, dip the attachment or your wooden spoon into the paste, and lift it facing down. If it makes a "V" shape then it is ready, if not add the remaining eggs.

6. Fill a large pastry bag fitted with a round or a rosette tip and pipe 1-2 inch circles, leaving 3 inches gap between each round.

7. Bake over the lower oven rack for 10 minutes, then reduce the temperature to 375F (190C), for additional 12 minutes.

8. Turn the oven off and leave the pastries to cool in the oven for 20 minutes before opening it.

9. Cool completely before filling.

Make The Vanilla Cream

1. Mix the eggs, cornstarch, and 1/4 cup half-and-half and set aside next to a sieve.

2. Run the sugar and vanilla bean together, then add the rest of the liquid and bring to a boil.

3. Slowly pour four tablespoons of the boiling mixture into the egg mixture.

4. Bring the liquids back to a boil, run the egg mixture through a sieve, then pour it into the liquids.

5. Stir constantly, making sure you reach the bottom and sides of the pan, until the cream is thick.

6. Add the butter, stir to melt, then pour into a container, cool for one hour at room temperature then refrigerate.

Filling

1. Fold the whipped cream with the pastry cream, filled a pastry bag with the cream.

2. Use a serrated knife to cut the shells horizontally, then pipe the cream at the center, top with the top part.

3. Dust with powdered sugar and serve.

Recipe Notes

•  Use room temperature ingredients and a kitchen scale to measure.
• Use a wooden spoon and an aluminum-free pan, to prevent discoloring.
• Trace a cookie cutter for even in-size pastries, then, turn it over.
• This recipe can be made by hand using a bowl and a spoon.
• Whisk the eggs before adding them to the dough. Start by adding a quarter of the eggs, and check the dough consistency after the third addition. Dip the paddle or your spoon into the dough and lift it. If the dough shapes into a V shape, it is ready. If not, add the remaining egg.
• Do not open the oven door mid-baking, or the cream puffs will deflate. When ready, turn the oven off without opening the door and allow them to cool in the oven for 20 minutes before opening it.
• After filling, store the pastries in the refrigerator for up to three days.
• The shells can be frozen for up to four weeks filled or up to two weeks filled.