Few desserts feel as elegant yet comforting as choux pastry shells filled with silky vanilla cream. Known for their airy centers and crisp golden exteriors, choux pastries are the foundation of iconic treats like cream puffs, éclairs, and profiteroles. When paired with a smooth vanilla cream filling, they transform into an irresistible dessert that strikes the perfect balance between lightness and indulgence.

While they may look like something straight from a French patisserie, choux pastry is surprisingly simple to make at home. All you need is a handful of basic ingredients, a bit of technique, and patience as the magic happens in the oven.

Why Choux Pastry Works So Beautifully

Choux pastry (or pâte à choux) is unique among doughs. Instead of relying on yeast or chemical leaveners, it puffs up thanks to steam created when the dough bakes at a high temperature. This is why the dough is cooked on the stovetop before being baked—it helps develop the right texture to trap steam and form a hollow shell, perfect for filling.

The result?

• Crisp, golden exteriors

• Light, airy centers

• A natural “pocket” ready to be filled with luscious cream

Pairing it with a rich vanilla cream—smooth, fragrant, and custard-like—makes for a classic dessert that never goes out of style.

Ingredients You’ll Need

For the Choux Pastry Shells

• 1 cup water

• ½ cup unsalted butter

• 1 cup all-purpose flour

• ¼ teaspoon salt

• 4 large eggs

For the Vanilla Cream Filling (Pastry Cream)

• 2 cups whole milk

• ½ cup sugar

• ¼ cup cornstarch

• 4 egg yolks

• 2 tablespoons butter

• 1 tablespoon vanilla extract or 1 vanilla bean

• Pinch of salt

How to Make Choux Pastry Shells Filled With Vanilla Cream

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