Choux Pastry Filling Recipes
Sweet and Savory Fillings for Cream Puffs, Eclairs and Appetizers
Jan 5, 2008
You've made the choux pastry and the cream puffs are baked. Here's plenty of ideas for sweet and savory fillings for appetizers, main dishes, desserts and more. Enjoy!
In the article Cream Puff and Eclair Recipe: Basic Choux Pastry, the recipe and technique for making choux pastry was given in detail. Now it's time to get creative with the fillings. This is not a complete list by any means. Let your imagination run wild and have fun.
Preparation for filling:
- Cream Puffs: Poke a hole in the side of puffs for cream and mousse fillings. Fill them with a pastry bag fitted with a star or round tip appropriate for the size of the puff.
- Profiteroles: Slice the top third open before adding frozen fillings. Replace top.
- Eclairs: Poke a whole in each end before filling with custard or pudding.
- Choux Pastry Rings: Carefully slice in half horizontally before filling.
Sweet and Savory Cream Puff Fillings:
- Sweetened Whipped Cream: Whip 1 cup heavy cream in mixing bowl with wire whip until almost stiff. Add 1/4 cup powdered sugar and 1/2 tsp vanilla and finish beating until stiff.
- Cocoa Whipped Cream: Follow whipped cream directions above and add 3 Tbsp cocoa with the sugar and vanilla.
- Whipped Cream and Raspberry Jam: Fill puffs with whipped cream and pipe in enough seedless jam to taste.
- Chocolate Kahlua Mousse
- Vanilla Custard: Scald 2 cups milk, set aside. Beat 4 egg yolks and 1/2 cup sugar with mixer until pale and thick. Add 1/3 cup sifted white flour and mix. Very slowly, beat milk into eggs being careful not to curdle. Pour back into pan and cook until thick, stirring constantly. Bring to a boil then turn heat to low. Cook on low for about 2 minutes, stirring constantly. Stir in 2 Tbsp. butter and 2 tsp. vanilla. Turn off heat. Let cool, place plastic wrap on top and refrigerate for 2-4 hours.
- Pudding: Cooked or instant pudding can be used.
- Salmon mousse: Beat 1 cup softened cream cheese in mixing bowl, 1/4 cup cooked and smoked salmon, 1/4 tsp Old Bay seasoning, 4 sprigs fresh dill and 1-2 tsp cream to thin to piping consistency.
- Crab mousse: 1 cup softened cream cheese, 1/2 cup cooked lump crabmeat, 1/4 tsp garlic powder, 4 sprigs of dill and enough cream to thin as above.
- Chicken Salad, Egg, Ham or Tuna Salad: Purchased or homemade. Sprinkle with paprika before serving.
Eclair Fillings:
- Vanilla Custard: See above.
- Purchased bakery eclair filling.
- Spread with chocolate ganache.
Profiterole fillings:
- Slice top 1/3 of cream puffs open and scoop any of the following frozen ices into puff. Replace top and place in freezer until ready to eat. sprinkle with powdered sugar or drizzle with ganache before serving.
- Ice cream, any flavor
- Frozen yogurt, any flavor
- Fruit flavored sherbet or sorbet
Ganache and Toppings:
- Chocolate ganache: Scald 1 cup heavy cream, add 2 cups mini chocolate chips, whisk to melt. Let cool enough to spoon or drizzle. Chill to spread or pipe.
- Powdered sugar: Sift over cream puffs.
- Cocoa: Sift on top of puffs.
- Hershey's syrup: Drizzle over cream puffs.
- Paprika: Sprinkle over savory appetizers and rings.
Choux Pastry Rings:
Instead of traditional cream puffs and eclairs, using a pastry bag, pipe one large 10" ring onto sheet pan. Bake at 400 degrees for 35-45 minutes. Follow directions in previous article. Let cool. Cut in half horizontally.
- Fruit and custard ring: Spread a layer of your favorite custard evenly over the bottom half. Place fruits ~ strawberries, raspberries and blueberries ~ on top of the custard. Carefully spoon 1 can matching pie filling over the fruit. Whipped cream is optional. Put the pastry top back in place and press down very lightly. Sprinkle with powdered sugar, drizzle with caramel or chocolate ganache.
- Veggie ring: Spread a layer of flavored hummus or Baba ganoush evenly over the bottom ring and the underside of the top ring. Place cooked and/or raw veggies ~ onions, roasted red peppers, sun-dried tomatoes, kalamata olives, etc. ~ on top of the hummus. Sprinkle with your choice of shredded cheese and carefully place the top ring back on. Sprinkle with paprika.
Refer to Cream Puff and Eclair Recipe: Basic Choux Pastry
For other tasty appetizers and brunch ideas try these recipes:
Raspberry Cream Cheese Coffee Cake
The copyright of the article Choux Pastry Filling Recipes in Baking & Desserts is owned by Donna Diegel. Permission to republish Choux Pastry Filling Recipes in print or online must be granted by the author in writing.
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