Cream Filling for Choux Pastries
Very quick and tasty - thick and holds its shape perfectly! This cream filling for choux pastries is made with condensed milk, butter, and curd. You can flavor it in many ways: with brandy, liqueur, or syrup, and sweeten with powdered sugar. It doesn’t run and works not only for éclairs!
Updated : 31 December, 2025
Easy
About 20 min.
Ingredients
320 grams
Curd
175 grams
Butter
90 grams
Powdered sugar
65 grams
Condensed milk
1 tablespoon
Cognac
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 cream for choux pastries? Prepare the ingredients. For this recipe it’s best to use smooth, soft curd (not grainy), any fat content. Keep in mind: the higher the fat, the more calories. Take the butter out of the fridge in advance so it can soften. Choose whole condensed milk without vegetable fats. If children will be eating the pastries, leave out the brandy. You can also replace it with wine or liqueur.
Step 2
No matter what curd you have, it’s better to press it through a sieve - this makes the cream more delicate and smooth. You can also blend it; the result will be the same.
Step 3
Take a bowl and add the softened butter, then add the powdered sugar and vanilla.
Step 4
Whip the butter with the powdered sugar until light, pale, and fluffy.
Step 5
Without stopping the mixer, start pouring the condensed milk into the cream. Add it in portions, whipping until smooth after each addition. At the end, pour in the brandy or other alcohol.
Step 6
Set the mixer aside and add the curd to the butter mixture.
Step 7
Mix the ingredients well with a spatula.
Step 8
Take the mixer again and beat the cream until fluffy for a few minutes.
Step 9
The cream is quite thick, so you can fill pastries in different ways. I put it into a piping bag, cut the éclair in half, and piped small rosettes. You can also fill pastries through small holes or cuts without any pattern, or simply spoon the cream inside with a teaspoon. Once the pastries are ready, refrigerate them for 1 hour. The cream will set and become even tastier.
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