Custard-Filled Choux Rounds with Vanilla
Golden choux pastry rounds filled with vanilla custard made from milk, egg yolks and cornstarch.
Custard-filled choux pastries have a crisp shell and a smooth vanilla pastry cream centre. The source provides quantities for choux dough and custard but omits the baking and assembly details. This version cooks the flour paste on the stove before gradually beating in eggs, then bakes the piped rounds until puffed and dry. The pastry cream is cooked separately with milk, yolks and starch, then chilled before filling. Let the shells cool completely and fill them shortly before serving so they stay crisp. The two components can be made ahead, but keep both refrigerated. Whisk yolks, sugar, vanilla sugar and cornstarch in a saucepan until smooth. Gradually whisk in milk. Cook over medium-low heat, whisking constantly, until thick and bubbling. Continue whisking 1 minute. Remove from heat and stir in 50 g butter. Transfer to a shallow dish, cover the surface and chill.
Recipe card
Custard-Filled Choux Rounds with Vanilla
Equipment: Two saucepans, whisk, mixing bowl, wooden spoon, lined baking tray, piping bag, instant-read thermometer optional
Ingredients
Instructions
Cook custard base
Whisk yolks, sugar, vanilla sugar and cornstarch in a saucepan until smooth. Gradually whisk in milk.
Thicken custard
Cook over medium-low heat, whisking constantly, until thick and bubbling. Continue whisking 1 minute. Remove from heat and stir in 50 g butter. Transfer to a shallow dish, cover the surface and chill.
Make choux paste
Heat oven to 200°C (400°F). Bring water, 100 g butter and salt to a boil. Add flour all at once and stir vigorously until a smooth ball forms and a thin film coats the pan, about 2 minutes.
Add eggs
Transfer dough to a bowl and cool 5 minutes. Beat in eggs one at a time until the paste is glossy and falls from a spoon in a thick V.
Pipe and bake
Pipe or spoon 12 mounds on a lined baking tray, leaving space. Bake 20 minutes, then lower to 180°C (350°F) and bake 10 to 15 minutes until deep golden and dry. Do not open the oven early.
Cool and fill
Turn oven off, pierce each shell once to release steam, and cool with the door ajar 10 minutes. Cool fully, then pipe or spoon chilled custard into each pastry.
How to tell when it is ready
Choux shells are puffed, deep golden and dry inside; pastry cream is thick and bubbling before chilling.
Tips
- Cook the flour paste until it pulls cleanly from the pan.
- Let the paste cool briefly before adding eggs.
- Add eggs one at a time and check the V-shaped consistency.
- Do not open the oven while the shells are rising.
Troubleshooting
- If dough is runny, the eggs may have been too large; pipe smaller mounds and bake until fully dry.
- If shells collapse, they may need more drying time; return them to the oven at low heat.
Substitutions
- Use cornstarch in the stated amount; do not swap it for flour without adjusting the method.
- Use lactose-free dairy milk and butter if needed, noting flavour may vary.
Variations
- Fold a little lemon zest into the cooled custard.
- Use vanilla extract instead of vanilla sugar.
Serving suggestions
- Dust with powdered sugar.
- Serve with fresh berries.
- Pair with coffee or tea.
- Add a few curls of dark chocolate for a dessert plate.
Make ahead
Make the custard and shells a day ahead. Chill the custard covered and store shells airtight; fill close to serving.
Storage
Keep custard and shells separate, covered and refrigerated as appropriate. Filled pastries keep chilled up to 2 days; shells are crispest the day they are baked.
Food safety
Contains wheat, milk and eggs. Cook pastry cream until bubbling while whisking; chill promptly. Refrigerate filled pastries and use within 2 days.
Frequently asked questions
Can I fill the pastries ahead?
Fill them a few hours before serving and keep them refrigerated; the shells soften as they sit.
How should I store custard-filled choux pastries?
Keep custard and shells separate, covered and refrigerated as appropriate. Filled pastries keep chilled up to 2 days; shells are crispest the day they are baked.
Serve while fresh and follow the storage guidance for leftovers.
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