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How to make crispy choux pastries filled with silky cream

Golden, crispy shells with silky cream inside—this dessert is one of the most elegant and delicious answers to your sweet cravings. Though a bit technical and requiring patience, the fragrant result fresh from the oven makes every minute worthwhile.

• Food
• Published Date: 12:30 | 25 March 2026
• Modified Date: 12:32 | 25 March 2026

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).

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.

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.

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.