Choux Pastry Shells Filled With Vanilla Cream: A Timeless Classic Made Simple

How to Make Choux Pastry Shells Filled With Vanilla Cream

Step 1: Make the Vanilla Cream

1. In a medium saucepan, heat the milk over medium heat until steaming (not boiling).

2. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth.

3. Slowly pour half of the warm milk into the egg mixture while whisking continuously (to prevent curdling).

4. Pour the mixture back into the saucepan with the remaining milk.

5. Cook over medium heat, stirring constantly, until the mixture thickens into a pudding-like consistency.

6. Remove from heat and stir in the butter and vanilla.

7. Transfer to a bowl, cover with plastic wrap (pressed directly onto the surface), and refrigerate until fully chilled.

Step 2: Make the Choux Pastry

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

2. In a saucepan, combine the water, butter, and salt. Bring to a boil.

3. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pot.

4. Remove from heat. Let it cool for 5 minutes.

5. Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth and glossy.

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

7. Pipe small mounds onto the sheet, leaving space between each.

8. Bake for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 15–20 minutes, or until golden and crisp.

9. Allow shells to cool completely before filling.

Step 3: Fill the Pastry Shells

1. Once the pastry cream is chilled, transfer it to a piping bag.

2. Make a small slit or hole in each choux puff.

3. Pipe the vanilla cream into each shell until full and slightly heavy.

For éclairs, simply slice the pastries in half lengthwise and pipe the cream inside.

Tips for Perfect Results

• Avoid opening the oven early — this can cause the shells to collapse.

• Use room-temperature eggs for smoother choux dough.

• Strain the pastry cream after cooking if you want an ultra-smooth texture.

• Dust with powdered sugar or dip in chocolate glaze for an added touch of elegance.

Serving Ideas

These vanilla cream–filled choux pastries are versatile and perfect for:

• Tea parties

• Special occasions

• Bite-sized dessert trays

• Afternoon treats with coffee

• Holiday gatherings

For a gourmet twist, you can also drizzle them with caramel, glaze with chocolate, or top with fresh berries.

Final Thoughts

Choux pastry shells filled with vanilla cream are a timeless dessert that combines delicate texture with luxurious flavor. They look sophisticated but are surprisingly approachable for home bakers. Whether you’re making cream puffs for a celebration or simply craving a classic French treat, this recipe is a delightful way to bring bakery-style elegance into your own kitchen.