Filled Choux Pastries with Custard Cream. The queens of Carnival: soft choux pastries, expertly fried until feather-light and wrapped in a sprinkle of powdered sugar.
The heart is an explosion of silky custard cream, scented with fresh lemon zest, for a bite that literally melts in your mouth.
Yesterday I was strolling with my grandchildren through the shops, and the air was filled with the typical smell of Carnival. We stopped in front of a showcase: the pastries were beautiful, but when I saw the price… outrageous! For 5 pastries, I would have had to spend as much as for a dinner.
I looked at my grandchildren and said: “You know what? Let’s go home, put on the apron, and I’ll cook them for you!” There’s nothing better than a dessert made with love, and seeing their faces smeared with sugar and cream was the best gift.
Instead of the classic leavened dough, I used choux pastry. The result? Pastries that look like clouds: crunchy outside, hollow inside, and ready to be filled with a cascade of velvety lemon custard cream.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 30 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Filled Choux Pastries with Custard Cream
- 1 cup water
- 7 tbsp butter
- 1.2 cups all-purpose flour
- 4 eggs (large or 3 if they are very large)
- 1 pinch salt
- 2 cups milk (whole)
- 3 eggs (whole)
- 0.6 cup sugar
- 0.5 cup all-purpose flour (or cornstarch for a smoother consistency)
- 1 lemon (only the zest, organic)
- 4 cups vegetable oil (Peanut or high-oleic sunflower oils are the best for frying)
- as needed powdered sugar (for the final dusting)
Tools
- Bowl
- Stand Mixer
- 2 Pots
- Piping Bag
Steps
Filled Choux Pastries with Custard Cream
First, let’s prepare the custard cream because we need it nice and cold.
So, pour the milk into a saucepan, bring it to a boil with the whole lemon zest, be careful to get only the yellow part.
(I used lemon zest, but a vanilla bean or a tablespoon of vanilla extract works fine too).
In a separate small pot, work the eggs with the sugar. (whole eggs, both yolk and white).
Then add the flour, stir with a whisk to remove any lumps.
(Optionally, you can replace the flour with cornstarch).
Thin the mixture with a bit of milk poured in a thin stream, being careful to prevent the lemon peel from ending up in the cream by using a sieve, after adding all the milk put it back on moderate heat.
Put it back on the heat and, always stirring, you will see that the custard thickens in a few seconds.
Turn off the heat and cover the quick custard cream with cling film placed in contact.
Let it cool very well before using it.
In a pot, pour the water and butter, add a pinch of salt, and place on heat. Stir until the butter is completely dissolved.
As soon as bubbles begin to form on the bottom, add all the flour at once and stir.
Cook the dough for a couple of minutes, until it forms a sort of single ball, and the pot’s bottom becomes lighter.
Then incorporate the eggs one at a time: add the first egg and mix to incorporate it. Once well blended, add the second.
(I helped myself with electric whisks, to be honest, because I have a sore arm).
But it can also be done without whisks.Attention: if the eggs are large, stop at the third if you see the dough is already glossy and creamy.
Heat plenty of vegetable oil. The secret is not to let it smoke: it should be around 350°F.
Using two teaspoons (dip them first in hot oil, so the dough slides off better), form balls the size of a walnut and drop them into the oil.
You’ll see the pastries puff up and turn over by themselves.Let them brown for about 4-5 minutes: they should be light and amber.
Put the cold cream in a piping bag with a narrow nozzle.
Pierce the side of the pastry and press until you feel it “full” and heavy between your fingers.
Arrange them on a tray and generously dust with powdered sugar.
The result? They look like little clouds just fallen from the sky. The powdered sugar merges with the cream popping out slightly from the filling hole, making every bite a delicate and sweet experience.
Enjoy your meal.
Tips
Don’t pour the eggs all at once! Choux pastry is “fussy”: if the eggs are large, three may be enough. The dough is ready when, lifting the spoon, it falls forming a triangle (the famous “beak tip”).
If the oil is too hot, the pastries become dark outside but remain raw and heavy inside. If you see they darken in less than 2 minutes, lower the heat.
Keep a glass with some cold oil or water next to you. Moisten the teaspoons before taking the dough: the balls will slide into the oil without sticking, becoming nicely round.
Fill the pastries only when they are warm or cold. If you fill them hot, the steam from the pastry will soften the outer crust too much.
Powdered sugar is the enemy of moisture: if you put it on too soon, the cream will absorb it and it will disappear.
Storage
Since they are filled with cream, store them in the refrigerator in a closed container.
The day after, choux pastry tends to soften. If you want to make them “crunchy” again, put them in a preheated oven (350°F) for 2 minutes before dusting them again with powdered sugar. They will be just like freshly made!
FAQ (Questions and Answers)
Besides custard cream, how can I fill them?
Hazelnut spread (Nutella and similar): It’s the number one request from kids. You can use it pure or mix it with a bit of whipped cream to make it softer.
A classic dark chocolate custard. It’s great if, on top, instead of powdered sugar, you add a bit of hazelnut pieces.
Chantilly Cream (Italian style): Mix your custard with sweetened whipped cream. It becomes an even lighter cloud, perfect for choux pastry.
Pistachio Cream: Just add a spoonful of pure pistachio paste to your hot custard. It’s very trendy and justifies the “pastry prices” you’ve seen!
Mascarpone Cream: Like the one for tiramisu (without coffee). It’s thick, rich, and pairs well with powdered sugar.
Jam or Marmalade: If someone wants a less “milky” pastry, an apricot or seedless raspberry jam is a great alternative. In this case, sprinkle with granulated sugar for a more rustic effect.
Zabaione: A hot or cold zabaione cream turns the pastry into an elegant dessert, perfect if you have guests for dinner.
