Cream-Filled Choux Pastry Cake

Ingredients

For the Choux Pastry:

1 cup (240 ml) water

1/2 cup (115 g) unsalted butter

1/4 tsp salt

1 cup (125 g) all-purpose flour

4 large eggs

For the Cream Filling:

2 cups (480 ml) whole milk

1/2 cup (100 g) granulated sugar

1/4 cup (30 g) cornstarch

4 large egg yolks

1 tsp vanilla extract

1/4 cup (60 ml) heavy cream (optional, for extra creaminess)

For Dusting:

Powdered sugar

Instructions

Step 1: Prepare the Choux Pastry

Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper.

In a medium saucepan, combine water, butter, and salt. Bring to a boil.

Reduce heat to low, add the flour all at once, and stir vigorously until the dough forms a ball and pulls away from the sides of the pan (about 1-2 minutes).

Transfer the dough to a mixing bowl and let it cool slightly (to avoid cooking the eggs).

Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Divide the dough into two parts. Spread or pipe one part onto the prepared baking tray in a circle (roughly 9 inches in diameter) to form the base layer. Repeat with the second half for the top layer.

Bake for 25–30 minutes or until golden and puffed. Let cool completely.

Step 2: Make the Cream Filling

In a medium saucepan, heat the milk over medium heat until just warm.

In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.

Slowly pour the warm milk into the egg mixture, whisking constantly to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (about 5-7 minutes).

Remove from heat and stir in vanilla extract. Optional: Fold in heavy cream for a silkier texture.

Let the cream cool completely, then refrigerate for 1–2 hours.

Step 3: Assemble the Cake

Place one choux pastry layer on a serving plate.

Spread the chilled cream filling evenly on top.

Gently place the second choux layer on top.

Dust generously with powdered sugar.

Serving

Chill the assembled cake for at least 1 hour before serving to allow the cream to set. Slice and enjoy!

Let me know if you’d like additional tips or variations for this recipe!