Ingredients Overview
Before starting, it’s important to understand that this dessert has two main components:
- Choux pastry (the buns)
- Vanilla pastry cream (the filling)
Each part must be prepared carefully, but when combined, they create a truly unforgettable dessert.
Ingredients for Choux Pastry
- 125 ml water
- 125 ml whole milk
- 100 g unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 150 g all-purpose flour (sifted)
- 4 large eggs (room temperature)
Ingredients for Vanilla Pastry Cream
- 500 ml whole milk
- 1 vanilla bean or 2 teaspoons vanilla extract
- 120 g granulated sugar
- 4 egg yolks
- 40 g cornstarch
- 30 g unsalted butter
Optional Topping
- Powdered sugar for dusting
Preparing the Choux Pastry Dough
Choux pastry may seem intimidating, but it’s actually one of the most rewarding doughs to master.
Step 1: Heat the liquids
In a medium saucepan, combine the water, milk, butter, sugar, and salt.
Place over medium heat and bring to a gentle boil. Stir occasionally until the butter is completely melted.
The combination of milk and water creates a balance between crispness and softness, giving the buns a perfect texture.
Step 2: Add the flour
Once the liquid mixture reaches a boil, remove the pan from heat and add all the flour at once.
Stir vigorously with a wooden spoon until the mixture forms a smooth dough.
Return the pan to low heat and continue stirring for 1–2 minutes.
The dough should pull away from the sides of the pan and form a ball. This step removes excess moisture, which is essential for proper puffing.
Step 3: Cool slightly
Transfer the dough to a mixing bowl and let it cool for 5 minutes.
This prevents the eggs from cooking when added.
Step 4: Add the eggs
Add the eggs one at a time, mixing well after each addition.
The dough will look separated at first—this is normal. Keep mixing until smooth and glossy.
The final dough should be thick, smooth, and pipeable, falling slowly from a spoon in a soft “V” shape.
Shaping and Baking the Choux Buns
Step 1: Prepare the baking tray
Line a baking sheet with parchment paper.
Transfer the dough into a piping bag fitted with a round nozzle.
Step 2: Pipe the buns
Pipe small round mounds, about 5–6 cm wide, leaving space between each bun.
If peaks form, gently flatten them with a damp finger.
Step 3: Bake to perfection
Preheat the oven to 190°C (375°F).
Bake for 30–35 minutes, until the buns are puffed and deep golden brown.
Do not open the oven during baking, or the buns may collapse.
Once baked, turn off the oven, slightly open the door, and leave the buns inside for 10 minutes to dry out.
This step ensures a crisp shell that won’t soften once filled.
Making the Vanilla Pastry Cream
This rich, smooth filling is what makes these buns truly special.
Step 1: Heat the milk
Pour the milk into a saucepan.
Add the vanilla bean (split and scraped) or vanilla extract.
Heat until just below boiling, then remove from heat.
Step 2: Mix egg yolks and sugar
In a bowl, whisk the egg yolks with sugar until pale and creamy.
Add the cornstarch and whisk until smooth and lump-free.
Step 3: Temper the eggs
Slowly pour the hot milk into the egg mixture while whisking constantly.
This prevents the eggs from scrambling.
Step 4: Cook the cream
Return the mixture to the saucepan and cook over medium heat, whisking continuously.
Within a few minutes, the cream will thicken to a custard-like consistency.
Once thick, remove from heat and stir in the butter until fully incorporated.
Step 5: Cool properly
Transfer the pastry cream to a bowl, cover with plastic wrap touching the surface, and allow to cool completely.
This prevents a skin from forming.
Filling the Choux Buns
Step 1: Prepare the buns
Once completely cooled, slice each bun horizontally using a sharp knife.
Step 2: Pipe the cream
Transfer the pastry cream to a piping bag fitted with a star or round nozzle.
Pipe a generous amount of cream onto the bottom half of each bun.
Step 3: Assemble
Place the top half gently over the cream, pressing lightly.
Final Touch: Presentation
Dust the buns generously with powdered sugar just before serving.
This adds sweetness, elegance, and that classic bakery look.
Texture, Flavor & Why This Recipe Works
- Crisp exterior with a light, airy interior
- Creamy, smooth filling that melts in your mouth
- Perfect balance between sweetness and richness
- Stable texture that holds well for serving or photography
This recipe is ideal for:
- Afternoon tea
- Family desserts
- Special occasions
- Food blogging and monetized websites
Storage Tips
- Store filled buns in the refrigerator for up to 24 hours
- Unfilled choux shells can be frozen for up to 1 month
- Pastry cream can be prepared one day in advance
Variations You Can Try
- Chocolate pastry cream
- Coffee-flavored cream
- Whipped cream with mascarpone
- Fresh fruit added to the filling
Each variation transforms the buns into a completely new dessert.
Final Thoughts
These cream-filled choux buns are proof that classic desserts never go out of style. With patience and attention to detail, you’ll achieve bakery-quality results at home. Once you master this recipe, you’ll find endless ways to customize and elevate it.