Cream Puffs Filled with Pastry Cream

These homemade cream puffs are so delicious! Light and airy pastry puffs are filled with the most delicious pastry cream. Then dipped in melted chocolate.

This recipe has been in my family for years and it gives you the perfect cream puff every single time! These cream puffs are light, crispy and so tasty! Most cream puffs are filled with stabilized whipped cream, however these are filled with pastry cream. The pastry cream gives the cream puff so much more flavor! The cream filling is rich and airy. This little treat is perfect for any occasion; weather it’s a for your family or a special occasion. So let’s get started!

What are cream puffs?

Cream puffs is a French pastry that is filled with either whipping cream or pastry cream. They can either be dusted with powdered sugar, drizzled or dipped in chocolate.

Science behind cream puffs

Cream puff shells are made from a French pastry dough, known as choux pastry. Choux pastry is a basic dough that contains simple ingredients – water, butter, flour, eggs and salt. Once baked the choux pastries rise, become crisp and hollow. So how does this happen without yeast or baking powder? Let’s break it down!

• Bringing the butter and the water to a boil is important before adding the flour. The heat cooks the flour. The boiling water/butter mixture makes the starch in the flour swell and absorb all the liquid which then forms the dough and gives it structure.
• Eggs help the pastries rise. They also bring structure to the pastry. The egg yolk gives the pastry flavor and airiness.
• As the choux pastries bake, the water inside each pastry shell evaporate, which causes the dough to expand. As the dough continues to expand the egg proteins stretch to the point of breaking. Creating the hollow center.

Ingredients needed for the choux pastry

• Water: To make the pastry dough flexible.
• Butter: Gives the dough richness and flavor.
• Flour: Brings structure to the cream puff.
• Eggs: Act as a leavening agent; giving the cream puff it’s airy shape. Eggs also give flavor and structure to the cream puff.
• Salt

Ingredients needed for the pastry cream

• Milk: We will be using whole milk. Whole milk adds richness and makes the pastry cream smooth and creamy.
• Egg yolks: Gives the pastry cream the creamy and rich flavor.
• Sugar: To add some sweetness.
• Cornstarch: To thicken up the pastry cream.
• Butter: Makes the pastry cream smooth.
• Heavy Whipping Cream: Makes the pastry cream light and airy.

Overview of making choux pastry dough

1. Heat water and butter. In a medium saucepan, bring the mixture to a boil on medium heat.
2. Add the flour. Stir until flour is incorporated. The mixture should form a ball, be soft and flexible. Then take the saucepan off the heat.
3. Add eggs one at a time mixing well after each addition.
4. Using your hands shape the dough into small balls. Then place on prepared baking sheet. Or add the dough into a piping bag and using a large round tip, pipe dough into small rounds directly on baking sheet.
5. Bake the pastries for 25 minutes, then check on them. Bake additional 10-15 minutes, if needed or until the pastries are deep golden brown and dry looking.

Overview of making the pastry cream

1. Heat the milk, heavy whipping cream and vanilla extract. Heat on medium/low heat for a few minutes or until fragrant. Then set aside.
2. Mix sugar and eggs until the mixture is thick and light in color. Add cornstarch and mix until just combined.
3. Combine both mixtures by tempering. Tempering helps ensure that your eggs don’t cook.
   • Before starting make sure the milk is warm and not hot! To temper: Whisking constantly, add a little bit of milk into the egg yolk/sugar mixture. Whisk until incorporated. Slowly pour the rest of the milk and whisk until combined. Pour everything back into the sauce pan.
4. Cook the pastry cream. Cook the pastry cream on low heat until thickened. The pastry cream starts to thicken after about 10 minutes. Cool for a few minutes then transfer to a bowl. Cover the pastry cream with plastic wrap ensuring that the plastic wrap is touching the pastry cream. Then place in refrigerator.
5. Refrigerate for about 3 hours or until completely cooled off.
6. Make the whipped cream: While the pastry cream is cooling off, beat the heavy whipping cream until stiff peaks form. Once the pastry cream is cooled, fold the whipped cream into the pastry cream.

Assembly

1. Add the pastry cream to a piping bag. Poke a small hole on the side of the cream puff. Pipe the pastry cream into the puff pastry.
2. In a small bowl, add the chocolate chips. Microwave until melted. Dip each cream puff into chocolate. Refrigerate until ready to serve.

Tips for success

• Add eggs one at a time making sure to mix well after each addition. It may look like the dough isn’t combing together, but it will. Just keep mixing. The dough will be sticky and glossy. You should be able to run the spoon in the center of the dough, and the sides of the dough should not collapse into the dough.
• If you don’t have a piping bag, you can use your hands to form a ball with the dough. To prevent the dough sticking to your hands, spray a bit of cooking spray, butter, oil or water into your palms.
• If there are any rough edges or pointed peaks on the choux pastry, wet finger and lightly smooth out the edges.
• Do not open the door when baking! Opening the door may cause the pastries to collapse.
• The cream puffs can be made ahead of time. Store baked pastry shells in an airtight container for up to two days. Once they are ready to be used, bake for 5-10 minutes to ensure that the shells are crisp and not soggy. The choux dough can be frozen (up to three months) or refrigerated (up to three days).
• The pastry cream can be made ahead of time. It will keep in the refrigerator up to 5 days.

Frequently asked questions

Why did my cream puffs collapse?

• Removing the pastries from the oven too soon means that the pastry shell still has a lot of moister; this can cause the pastry to collapse. The pastry shells should be deep golden brown and look dry. If the pastries looks wet or glossy, they need more time in the oven.
• Opening the oven door during the first 20 minutes of baking. The first 20 minutes of baking are so important. The pastries need all that steam to ensure they puff up and be able to hold their shape. If the door is opened too soon, it can make the pastries collapse.

Why are my cream puffs soggy?

If the pastries turn out soggy, prick a small hole the last 5 minutes of baking. This allows the pastry shells to dry out even more and create a crisp shell.

What kind of milk should I use for the pastry cream?

I recommend using whole milk. Whole milk gives the pastry cream a rich flavor and smooth texture. If you will use lower percentage milk, the pastry cream won’t be as rich.

Why add whipped heavy whipping cream to the pastry cream?

Adding the whipped heavy cream makes the pastry cream light and airy. The pastry cream is still rich, just has a much lighter texture. This makes the perfect filling for cream puffs.

Other recipes you may like

• Easy Peach Cream Cheese Danish (with puff pastry)
• Easy Cherry Hand Pies
• Simple Tiramisu

ENJOY!

If you have made this recipe, I would love to hear from you! Leave a comment, rate and share your photo by tagging tasty_treat_pantry.

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