1. Can I use store-bought cream?

Yes! Whipped mascarpone or pastry cream both work well.

2. Can I freeze them?

Freeze the shells only, never filled. Thaw at room temperature before reheating gently.

Absolutely! Just pipe smaller rounds and reduce baking time by 5 minutes.

Use a piping bag with a round tip, it keeps the shells intact and evenly filled.

Light choux pastry shells filled with smooth vanilla cream, a cozy Italian dessert perfect for parties and gatherings.

1 cup water

1/2 cup milk

1/2 cup unsalted butter

1 tbsp sugar

1/4 tsp salt

1 cup flour

4 eggs

2 cups milk (for filling)

3 egg yolks

1/3 cup sugar

2 tbsp cornstarch

1 tsp vanilla

1/2 cup whipped cream

Powdered sugar for dusting

Cook Mode Prevent your screen from going dark

1. Preheat oven to 400°F and line a baking sheet.

2. Boil water, milk, butter, sugar, and salt.

3. Add flour and stir until dough forms a ball.

4. Cool slightly, beat in eggs one by one until smooth.

5. Pipe small mounds and bake 25–30 minutes until golden.

6. Cool completely before filling.

7. Whisk yolks, sugar, and cornstarch; heat milk, combine, and cook until thick.

8. Cool cream and fold in whipped cream.

9. Pipe cream into pastry shells and dust with sugar.

Cool shells fully before filling.

Fill just before serving for crispness.

Store unfilled shells airtight up to 2 days.