🍫 Chocolate Glazed Cream-Filled Pastry -

🍫 Chocolate Glazed Cream-Filled Pastry

Golden, airy pastry shells filled with smooth vanilla custard and topped with a rich, glossy chocolate glaze. This homemade bakery-style dessert is perfect for holidays, celebrations, or whenever you're craving something sweet!

Prep Time: 30 minutes

Cook Time: 40 minutes

Chilling Time: 2 hours

Total Time: 3 hours 10 minutes

Servings: 12 pastries

Course: Dessert

Cuisine: French-Inspired

Ingredients

For the Pastry Shells

- 1 cup water

- ½ cup unsalted butter

- 1 cup all-purpose flour

- 4 large eggs

- 1 teaspoon granulated sugar

- ¼ teaspoon salt

For the Vanilla Cream Filling

- 2 cups whole milk

- ½ cup granulated sugar

- 4 large egg yolks

- ¼ cup cornstarch

- 2 tablespoons unsalted butter

- 2 teaspoons vanilla extract

- Pinch of salt

For the Chocolate Glaze

- 6 ounces semisweet chocolate, chopped

- ½ cup heavy whipping cream

- 1 tablespoon unsalted butter

Instructions

Step 1: Prepare the Pastry Dough

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a saucepan, bring water, butter, sugar, and salt to a boil.

3. Add flour all at once and stir vigorously until a smooth dough forms.

4. Cook for another 1–2 minutes, stirring constantly.

5. Remove from heat and let cool slightly.

6. Beat in eggs one at a time until the dough becomes smooth and glossy. Add the last egg gradually, as needed, to achieve a pipeable consistency.

Step 2: Bake the Pastry Shells

1. Transfer the dough to a piping bag.

2. Pipe 4-inch-long strips onto the prepared baking sheet.

3. Bake at 400°F for 15 minutes.

4. Reduce heat to 350°F (175°C) and bake for another 20–25 minutes until golden and firm.

5. Make a small opening in each shell to release steam, then leave briefly in the turned-off oven with the door ajar.

6. Transfer to a wire rack and cool completely.

Step 3: Make the Vanilla Cream Filling

1. Heat milk in a saucepan until steaming.

2. In a bowl, whisk egg yolks, sugar, cornstarch, and salt.

3. Slowly whisk some warm milk into the egg mixture.

4. Return everything to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling.

5. Remove from heat and stir in butter and vanilla.

6. Cover the surface directly with plastic wrap and refrigerate until completely chilled.

Step 4: Prepare the Chocolate Glaze

1. Place chopped chocolate in a heatproof bowl.

2. Heat heavy cream until hot but not boiling.

3. Pour cream over chocolate and let sit for 2 minutes.

4. Stir until smooth, then add butter.

5. Allow the glaze to cool slightly before using.

Step 5: Fill the Pastries

1. Transfer chilled vanilla cream to a piping bag.

2. Make small openings underneath each cooled pastry shell.

3. Pipe the cream inside until each pastry is filled.

Step 6: Add the Chocolate Glaze

1. Dip the top of each filled pastry into the chocolate glaze.

2. Let excess chocolate drip off.

3. Place pastries on a parchment-lined tray.

4. Refrigerate briefly until the chocolate sets.

5. Serve and enjoy!

Tips for Best Results

- Avoid opening the oven during the first stage of baking.

- Let pastry shells cool completely before filling.

- Chill the vanilla cream thoroughly for a thick, smooth texture.

- Use good-quality chocolate for a rich, glossy glaze.

- Fill pastries shortly before serving for the crispiest texture.

Storage

Refrigerator: Store filled pastries in an airtight container for 1–2 days for the best texture.

Freezer: Freeze unfilled pastry shells for up to 2 months for best quality. Thaw and refresh in the oven before filling.

Make Ahead: Prepare the pastry cream and shells separately, then assemble on the day of serving.

Enjoy your homemade Chocolate Glazed Cream-Filled Pastry! 🍫💕