Choux Pastries with Pastry Cream
Very tasty, very simple, made from everyday ingredients! Choux pastries with pastry cream are easy to make, and you usually have the ingredients on hand. Top with chocolate glaze or creamy icing and serve for a celebration!
Updated : 19 December, 2025
Easy
About 1 hour.
Ingredients
Dough
150 grams
Wheat flour
100 grams
Butter
250 milliliters
Water
4
Eggs
1 teaspoon
Sugar
0.5 teaspoon
Salt
Cream
650 milliliters
Milk
2
Eggs
250 grams
Sugar
4 tablespoon
Wheat flour
50 grams
Butter
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make choux pastries with pastry cream? Start with the cream, because it needs time to cool. Prepare the ingredients. Take the butter out in advance so it softens.
Step 2
Use a thick-bottomed saucepan so the cream won’t stick. Pour in 150 ml milk (about 1/2 cup + 2 tsp), add sugar, crack in the eggs. Whisk.
Step 3
Add flour and vanilla, whisk until smooth with no lumps.
Step 4
In a separate pot, bring the remaining 500 ml milk (about 2 cups + 1 Tbsp) to a boil. Pour the hot milk into the egg mixture in a thin stream, whisking vigorously.
Step 5
Put the saucepan over low heat. Cook, stirring constantly. Keep stirring so the eggs don’t curdle.
Step 6
Cook for about 10-15 minutes until thick. A whisk will leave deep tracks on the surface. Remove from heat and let cool a little.
Step 7
Add softened butter to the warm cream.
Step 8
Mix until smooth and uniform.
Step 9
Cover the cream directly on the surface with plastic wrap to prevent a skin. Leave to cool.
Step 10
While the cream cools, make the dough. Prepare the ingredients. The number of eggs can vary from 3 to 5 - judge by dough consistency. Same for flour.
Step 11
Take a thick-bottomed saucepan. Add water, butter, sugar, and salt.
Step 12
Heat gently, melt the butter, and bring the mixture to a boil.
Step 13
Add flour without removing from the heat. Stir vigorously so the flour combines well. Cook (“dry out”) the dough for a couple of minutes, stirring constantly. When a velvety film appears on the bottom, remove from heat.
Step 14
Let the dough cool slightly. Beat in eggs one at a time. Mix well after each egg until smooth (mixer or spatula).
Step 15
After the third egg, check the dough: if it’s creamy and falls from the spatula, don’t add a fourth. If it’s still thick, add some (about half an egg). You need a flowing dough, so eggs may range from 3 to 5. (The author used 4 eggs.)
Step 16
Transfer dough to a piping bag. Line a baking sheet with parchment or a silicone mat. Pipe pastries into short logs, spacing them apart - they will expand. Shape with a fork if desired.
Step 17
Bake at about 200°C (392°F) for 10 minutes, then reduce to 180°C (356°F) and bake 30-35 minutes more until golden. Adjust to your oven. Remove and cool completely.
Step 18
Put the cooled cream into a piping bag. Slice each pastry on the side and fill with cream. Or fill without slicing by piercing the bottom in a few places.
Step 19
Decorate to taste. The author coated them with chocolate glaze. This amount yielded about 30 small éclairs.
Author note
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