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How to make crispy choux pastries filled with silky cream

This step-by-step guide shows how to create golden, crispy choux pastries with silky pastry cream, perfect for a homemade patisserie experience.

Agencies and A News / Food
Published 25.03.2026 12:30
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How to make crispy choux pastries filled with silky cream

1. Craquelin (Crispy Top Layer)
Do this first because it needs to freeze.

Ingredients:

  • 40 g unsalted butter, room temperature
  • 50 g brown sugar (or granulated sugar)
  • 50 g flour

Method:

  1. Mix all ingredients into a dough.
  2. Roll thinly (2–3 mm) between two sheets of parchment paper.
  3. Freeze until firm (20–30 minutes).

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How to make crispy choux pastries filled with silky cream

2. Pastry Cream (Filling)
Preparing and cooling in advance is essential.

Ingredients:

  • 500 ml milk
  • 4 egg yolks
  • 100 g sugar
  • 40 g cornstarch
  • 1 packet vanilla
  • 1 tbsp butter

Method:

  1. Heat milk gently (do not boil).
  2. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale.
  3. Temper the eggs by adding a ladle of hot milk, then pour everything back into the pot.
  4. Cook while stirring until thickened.
  5. Remove from heat and mix in butter and vanilla.
  6. Cover with cling film touching the surface and refrigerate until fully cooled.

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How to make crispy choux pastries filled with silky cream

3. Choux Dough

Ingredients:

  • 100 ml water
  • 100 ml milk
  • 80 g butter
  • Pinch of salt and sugar
  • 125 g flour
  • 3–4 eggs (size-dependent)

Method:

  1. Boil water, milk, butter, salt, and sugar.
  2. Add flour all at once and cook 2–3 minutes until a dough forms.
  3. Let cool slightly.
  4. Beat in eggs one at a time until the dough is sticky but not runny, forming a "V" ribbon when dropped.
  5. Pipe onto a parchment-lined tray in mounds.
  6. Cut frozen craquelin into circles and gently place on top.

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How to make crispy choux pastries filled with silky cream

4. Baking and Assembly

  1. Bake in a preheated 180°C oven (top and bottom heat) for 30–35 minutes until golden. Do not open the oven for the first 25 minutes.
  2. Let cool completely.
  3. Slice tops or pierce bottoms and fill generously with cold pastry cream.

Pro Tip: Fold in half a pack of whipped cream after cooling for a lighter, patisserie-style texture.

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