Choux pastry

  • 220 milliliters (7.4 ounces) water
  • 100 grams (3.5 ounces) butter
  • pinch salt
  • 140 grams (4.9 ounces) flour
  • 4 large eggs

The cream

  • 2 large eggs
  • 700 milliliters (3 cups) cream (10-20%)
  • 80 grams (2.8 ounces) sugar
  • 40 grams (1.4 ounces) cornstarch
  • 80 grams (2.8 ounces) white chocolate
  • 5 grams (0.2 ounces) gelatin (200 bloom)
  • 30 grams (1 ounce) water for the gelatin
  • 1 teaspoon vanilla extract


  • Heavy-bottomed saucepan

    This is essential for even heating and preventing the pastry base from burning. A good quality pan ensures that your dough heats uniformly.

  • Wooden spatula

    Wooden spatulas are perfect for mixing dough as they are sturdy and don't transfer heat, making it easier to control the temperature and consistency of your pastry.

  • Whisk

    A whisk is indispensable for mixing the eggs, sugar, and starch smoothly. A balloon whisk is particularly good for incorporating air and ensuring a lump-free mixture.

  • Cake molds (20-22cm)

    These molds help shape your choux pastry layers uniformly. Grease them well to ensure easy removal of the baked layers.

  • Oven

    Make sure your oven is preheated to the correct temperature to ensure even baking. An oven thermometer can help maintain accuracy.

  • Blender

    Optional but useful for getting a smoother cream texture. A hand blender works just as well for smaller batches.


Step 1

1. In a heavy-bottomed saucepan, bring the water, butter, and salt to a boil. Ensure the butter is fully melted before proceeding.

Step 2

2. Add the flour all at once, and mix quickly with a wooden spatula until the dough forms a single lump and pulls away from the sides of the pan. Cook the dough until a thin film forms on the bottom of the saucepan; this helps to dry the dough slightly.

Step 3

3. Remove from the heat and allow the dough to cool down to about 122°F (50°C). If a thermometer isn’t available, wait until the dough is warm but not hot to the touch.

Step 4

4. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. *If desired, pre-mix the eggs with a fork for easier incorporation.

Step 5

5. Pipe or spoon the finished dough into two well-buttered molds with a diameter of 20-22cm (7.87-8.66 inches). Using parchment paper at the bottom of the molds can help with easy removal later.

Step 6

6. Bake the cake layers in a preheated oven at 392°F (200°C) for 20-25 minutes until golden and puffed. Do not open the oven door during baking to prevent collapsing.

Step 7

7. For the cream: Mix the eggs with sugar and cornstarch using a whisk until well combined. Ensure there are no lumps in the mixture.

Step 8

8. Bring the cream to a boil, then add vanilla extract or seeds. Pour a small amount of the hot cream into the egg-sugar mixture, stirring constantly. Gradually mix with the remaining cream and return it back to the heat.

Step 9

9. Cook on medium heat until the cream thickens, without bringing it to a boil. Continuously stir to avoid curdling the egg yolks.

Step 10

10. Remove from heat and add the white chocolate, stirring until melted. Add the pre-soaked gelatin and mix well. A blender can be used to achieve a smoother consistency, if desired.

Step 11

11. To assemble: Place the first choux pastry layer into a detachable ring mold, ensuring it fits snugly against the edges. Pour the cream over it and top with the second choux pastry layer.

Step 12

12. Refrigerate until set, for at least 3-4 hours. The longer it chills, the better the flavors meld together.


Why limit yourself to the ordinary when you can serve your choux pastry cream cake in extraordinary fashion? Picture this—loads of fresh berries like strawberries, raspberries, or blueberries nestled atop your cake, adding a burst of color and tang. Or, how about a drizzle of caramel or chocolate sauce that cascades down the sides, making each slice irresistible? For a touch of class, a light dusting of powdered sugar can transform your creation into a true showstopper. If you’re serving this delight at a gathering, add some extra flair by pairing it with a crisp, sparkling wine or a pot of fragrant Earl Grey tea. Feeling a bit more adventurous? Try placing a scoop of vanilla gelato beside your slice, and watch your guests’ eyes light up with joy. The beauty of this recipe is its flexibility—let your imagination run wild and create a memorable dessert experience!


For a gluten-free version, swap the regular flour with a high-quality gluten-free flour blend. Some blends perform better than others, so consider experimenting to find your preferred texture. When it comes to the cream, make sure your cornstarch is certified gluten-free. If you're looking to make this recipe vegan, start by replacing the butter with a plant-based alternative. For the eggs in both the pastry and the cream, flaxseed or chia seed "eggs" (1 tablespoon of ground seeds mixed with 3 tablespoons of water per egg) can be great substitutes. Use a full-fat coconut cream instead of dairy cream for a rich and luscious texture. For the white chocolate, opt for a vegan version, and replace the gelatin with agar-agar—just remember to follow the package instructions for the correct setting quantities.


  • What is the secret to preventing my dough from becoming too dry?

    The trick lies in the timing. Remove the dough from heat as soon as it pulls away from the sides of the pan and forms a single lump. Be sure not to overcook it.

  • Why did my choux pastry collapse after baking?

    This usually happens if the pastry was taken out of the oven too soon. Ensure the pastry has a firm outer shell before removing it from the oven, and avoid opening the oven door frequently during baking.

  • How do I keep my cream from curdling when cooking?

    Cook the cream mixture over low heat and stir continuously. Avoid bringing it to a boil, as this can cause the yolks to curdle. Using a double boiler can help control the heat.

  • Can I prepare the cream in advance?

    Yes, you can make the cream 1-2 days ahead and store it in the refrigerator. Just make sure to give it a good stir before using it for assembling the cake.

  • How can I achieve a perfectly smooth cream texture?

    Using a blender or hand blender can help achieve a smooth and lump-free cream. Blend the mixture until it reaches a silky consistency.

  • Is it possible to freeze choux pastry dough?

    Yes, you can freeze the dough. Portion it out, wrap tightly, and freeze. Thaw it in the refrigerator before using, and let it come to room temperature before baking.

Nutrition facts

Choux cake with vanilla custard
Recipe Yield:Serves 8
Calories:Approximate per serving
Calories (Min - Max):350 - 400
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:30g
Total Sugars:12g