choux à la crème – recipesshubb

Choux à la Crème (Classic French Cream Puffs)

Choux à la crème are elegant yet surprisingly simple French pastries made from light, airy choux pastry filled with smooth vanilla pastry cream. Crisp on the outside and delicately hollow inside, these cream puffs are a timeless dessert served in French bakeries and at special occasions around the world. Finished with a dusting of powdered sugar or a glossy chocolate glaze, they’re as beautiful as they are delicious.

Despite their fancy appearance, choux à la crème use basic ingredients and straightforward techniques. Once you master the dough, you can create endless variations—from mini cream puffs to towering profiteroles.

Why You’ll Love This Recipe

Light, airy pastry with a crisp shell
Creamy, rich filling that isn’t overly sweet
Classic French dessert made at home
Perfect for entertaining or special occasions

Ingredients

For the Choux Pastry (Pâte à Choux)

½ cup water
½ cup whole milk
½ cup unsalted butter, cut into pieces
1 tablespoon sugar
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs, room temperature

For the Pastry Cream Filling

2 cups whole milk
½ cup granulated sugar
4 large egg yolks
¼ cup cornstarch
2 tablespoons unsalted butter
2 teaspoons vanilla extract

Optional Toppings

Powdered sugar
Chocolate ganache
Caramel drizzle

Instructions

Step 1: Make the Choux Pastry

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat. Once boiling, add the flour all at once and stir vigorously with a wooden spoon.

Continue stirring for 1–2 minutes until the dough pulls away from the sides of the pan and forms a smooth ball. A thin film should form on the bottom of the pan.

Remove from heat and let the dough cool for 3–5 minutes.

Step 2: Add the Eggs

Add eggs one at a time, beating well after each addition. The dough will look separated at first, then become smooth and glossy. The final dough should be thick but pipeable and fall slowly from a spoon.

Transfer the dough to a piping bag fitted with a round tip.

Step 3: Bake the Cream Puffs

Pipe small mounds (about 2 inches wide) onto the prepared baking sheet, spacing them apart. Lightly smooth peaks with a damp fingertip.

Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 20–25 minutes, until puffed, golden, and crisp.

Do not open the oven during baking.

Once baked, turn off the oven, crack the door slightly, and let the puffs dry inside for 10 minutes. Cool completely on a wire rack.

Step 4: Make the Pastry Cream

In a saucepan, heat the milk until just steaming.

In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth. Slowly whisk the hot milk into the egg mixture.

Return everything to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling. Cook for 1 more minute, then remove from heat.

Stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and chill until cold.

Step 5: Fill the Choux

Once cooled, poke a small hole in the bottom of each puff. Pipe the chilled pastry cream inside until filled.

Dust with powdered sugar or drizzle with chocolate ganache before serving.

Tips for Perfect Choux à la Crème

Measure ingredients accurately—choux pastry is sensitive to ratios
Fully bake the shells to prevent collapsing
Cool completely before filling to keep shells crisp
Use room-temperature eggs for smooth dough

Variations

Chocolate cream puffs: Add melted chocolate to the pastry cream
Coffee-flavored: Add espresso powder to the cream
Profiteroles: Serve filled puffs with warm chocolate sauce
Mini choux: Pipe smaller puffs for bite-sized desserts

Storage

Unfilled choux shells can be stored at room temperature for 1 day or frozen for up to 2 months. Filled cream puffs should be refrigerated and enjoyed within 24 hours for best texture.

Final Thoughts

Choux à la crème are a true celebration of classic French baking—simple ingredients transformed into something light, elegant, and unforgettable. Whether served casually or dressed up for a special event, these cream puffs always impress and never go out of style.