Cream filled choux pastry recipe

Cream Filled Choux Pastry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Cream filled choux pastry is a delightful and indulgent dessert that combines light and airy choux pastry shells with a luscious cream filling. This recipe takes you through the process of making these delicate pastries from scratch, ensuring a perfect texture and taste every time. The choux pastry is baked to golden perfection, creating a crisp outer shell that gives way to a soft and fluffy interior. The cream filling adds a creamy and rich element, making these pastries absolutely irresistible.

Keywords: cream filled, choux pastry, dessert, recipe, indulgent.

Cream filled choux pastry recipe details

Cream filled choux pastry recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

	For the choux pastry:
200 ml	water
2 tbsp	oil
150 g	flour
3	eggs
1 tsp	baking powder
	For the topping:
30 g	flour, sieved
1 tsp	cocoa powder, sieved
2 tbsp	sugar
20 g	almonds, blanched and ground
20 g	butter
2 tsp	cold water
1	egg white
	For the filling:
250 g	curd cheese
2 tbsp	icing sugar, sieved
100 ml	whipped cream
300 g	yoghurt, peach flavoured

Instructions

For the pastry:
Bring the water with the oil to a boil. Sieve the flour, and dump it at once in the (shortly removed from heat) saucepan. Heat stirring, until a smooth dumpling forms.

Transfer the dumpling immediately in a bowl. Stir in the eggs, one at a time. The dough should shine. Knead the baking powder in the cooled dough.

Preheat the oven to 200°C.

For the topping:
Mix the flour with cocoa, sugar and almonds in a bowl. Add the butter in small pieces and the water. Rub to crumbles with the fingertips.

To bake:
Take two teaspoons, rinsed with cold water and place with them 16 heaps of the dough on a greased and floured baking tray. Flatten with a tablespoon. Whisk the egg white and brush on the dough. Sprinkle with the crumbles and bake in the preheated oven for approximately 25 minutes.

Drag the small cakes with the parchment paper on a wire rack and allow to cool. Halve the pastries with a sharp knife.

For the filling:
Mix the curd cheese and the icing sugar then fold in the whipped cream and the yoghurt. Divide the mixture onto the lower pastry halves and cover with the upper one.

Preparation time:
ca. 40 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a