Chef Mitchell preparing Sugar-Dusted Cream Pastries
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered Sugar-Dusted Cream Pastries during a trip to Italy and was captivated by their delicate texture and sweet cream filling. After countless attempts to replicate that perfect recipe back home, I've finally perfected my version. Each bite brings back memories of Italian cafes, and I hope to share that joy with everyone. This recipe is not just about dessert; it's about creating moments of happiness."

As a culinary expert specializing in Italian cuisine, I've dedicated my career to mastering traditional recipes. With a passion for pastries and desserts, I've spent years perfecting techniques to create authentic flavors. My goal is to bring the essence of Italy into every dish I prepare.

View All Mitchell's Recipes →
Delicious Sugar-Dusted Cream Pastries served on a plate

Why This Sugar-Dusted Cream Pastries Recipe Works

This recipe combines classic Italian pastry techniques with simple, high-quality ingredients. The result is a pastry that is crisp on the outside, yet light and airy on the inside, perfectly complementing the rich cream filling. Each bite is a delightful experience that balances texture and flavor, making these pastries irresistible.

The technique of piping and baking the pastry dough at a high temperature creates a unique puff that is essential for the perfect texture. By using fresh ingredients, the flavors become more vibrant, enhancing the overall enjoyment of the dish. This recipe is designed to be approachable, ensuring that anyone can achieve bakery-quality results at home.

💡 Professional Tip

For the best results, make sure your butter is at room temperature when making the pastry dough. This allows it to blend smoothly with the flour and water, creating a perfect base. Additionally, do not overfill the pastries to prevent them from bursting during baking.

Frequently Asked Questions

Yes, you can prepare the pastry shells ahead of time and store them in an airtight container for a day or two. However, it's best to fill them with cream just before serving to keep them fresh and avoid sogginess.

If you prefer a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and cream. For a dairy-free version, consider using coconut cream or a non-dairy whipped topping.

The pastries are done when they are golden brown and have puffed up significantly. They should feel light and airy to the touch. Avoid opening the oven door too early, as this can cause them to collapse.

Yes, you can freeze the pastry shells once they have cooled completely. Store them in an airtight container. However, it is advisable to fill them with cream just before serving for the best texture.

These pastries pair wonderfully with a cup of espresso or cappuccino, enhancing the Italian experience. You can also serve them with fresh fruit or a fruit compote for added flavor and color.

When stored in an airtight container, filled Sugar-Dusted Cream Pastries will last for about 2-3 days in the fridge. However, for the best texture, it's recommended to consume them within the first day.

You can make the pastry shells ahead of time and store them unfilled. Fill them with cream just before serving to maintain their crispness and prevent them from becoming soggy.

To reheat, place the filled pastries in a preheated oven at 350°F (175°C) for a few minutes. This will warm the cream and restore some crispness to the pastry shell.

Recipe Troubleshooting Guide

✅

Too Dry

Problem: If the pastries are too dry, they may have been overbaked.

Solution: To prevent this, keep a close eye on them during the last few minutes of baking, and remove them as soon as they are golden brown.

✅

Not Crispy Enough

Problem: If the pastries are not crispy, they may not have been baked long enough.

Solution: Make sure to bake them until they are golden brown and sound hollow when tapped on the bottom.

✅

Overcooked

Problem: Overcooked pastries can become hard and difficult to eat.

Prevention: To avoid overcooking, follow the baking time closely and check the pastries frequently during the last minutes of baking.

✅

Undercooked Center

Problem: If the pastry is undercooked in the center, it will be doughy.

Recovery: Ensure that they are baked long enough and allow them to cool completely before filling to set the inner structure.

✅

Burnt Exterior

Problem: If the exterior is burnt, the oven temperature may be too high.

Prevention: Lower the oven temperature slightly and bake for a longer time to ensure the insides cook through without burning the outside.

✅

Flavor Balance

Too Sweet: If the pastries are too sweet, reduce the amount of sugar in the cream filling next time.

Too Salty: For overly salty pastries, ensure you measure salt accurately in the dough.

Bland: To enhance flavor, consider adding vanilla extract or lemon zest to the cream filling.

Fresh ingredients for Sugar-Dusted Cream Pastries

Essential Ingredients for Sugar-Dusted Cream Pastries

The key ingredients for Sugar-Dusted Cream Pastries include high-quality all-purpose flour, unsalted butter for richness, and fresh eggs for structure. Each ingredient plays a vital role in achieving the perfect pastry texture and flavor.

Using fresh, high-quality ingredients is crucial for the best results. The flavor of your butter and the quality of your eggs can significantly affect the final outcome, ensuring that each pastry tastes delightful and authentic.

Essential Ingredient Notes

  • All-Purpose Flour: Opt for a high-protein all-purpose flour to give your pastries the structure they need while remaining tender. Sifting the flour before measuring helps incorporate air, resulting in a lighter pastry.
  • Heavy Cream: Using cold heavy cream is essential for achieving fluffy whipped cream. Chill your mixing bowl and beaters for even better results, as this helps the cream whip up faster.
  • Unsalted Butter: Unsalted butter allows for better control over the salt content in your pastries. Always use fresh butter for the best flavor and texture.
Cooking process for Sugar-Dusted Cream Pastries

Step-by-Step Cooking Process

The cooking process for Sugar-Dusted Cream Pastries involves making a classic choux pastry, which is light and airy. The key is to ensure you cook the dough properly before baking to achieve the desired puffy texture.

Achieving perfect results requires attention to detail during both the dough preparation and the baking phases. By piping the dough with care and monitoring the baking process, you can ensure your pastries are beautifully golden and fully cooked.

Key Technique for Perfect Sugar-Dusted Cream Pastries

The secret to perfect Sugar-Dusted Cream Pastries lies in properly cooking the choux pastry dough before baking. This method creates steam within the dough, allowing it to rise and puff up beautifully in the oven. Properly incorporating the eggs is also crucial, as this provides the structure and lightness that make these pastries so delightful.

Sugar-Dusted Cream Pastries

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 1/2 cup sugar
    Granulated
  • 1 tsp vanilla extract
    For flavor
  • 2 tbsp cornstarch
    For thickening
  • 1 cup milk
    Whole milk recommended

For the Sauce

  • 1 cup all-purpose flour
    Sifted
  • 1/2 cup unsalted butter
    Cut into cubes
  • 1 cup water
    Boiling
  • 4 large eggs
    Room temperature
  • 1/2 cup granulated sugar
    For the filling
  • 1 cup heavy cream
    Cold
  • 1 tsp vanilla extract
    For flavor
  • 1/4 tsp salt
    To enhance flavor
  • Powdered sugar for dusting
    To finish
  • 1/2 cup milk
    Room temperature
  • 2 tbsp cornstarch
    For thickening the filling
  • 1 tsp lemon zest
    For flavor

Instructions

  1. Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. Make the Pastry Dough

    In a saucepan, combine the water, butter, and salt. Bring to a boil, then add flour all at once, stirring until a ball forms.

  3. Incorporate Eggs

    Remove from heat, let cool slightly, then add eggs one at a time, mixing well after each addition.

  4. Pipe the Dough

    Using a pastry bag, pipe small mounds onto a baking sheet lined with parchment paper.

  5. Bake the Pastries

    Bake for 25-30 minutes until golden and puffed. Allow to cool completely.

  6. Prepare the Cream Filling

    In a bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

  7. Fill the Pastries

    Once cooled, slice the pastries open and fill them with the cream mixture.

  8. Dust with Sugar

    Dust the filled pastries with powdered sugar before serving.

Recipe Notes & Tips

Storage Tips

Store the filled pastries in an airtight container in the refrigerator for up to 2-3 days. If storing unfilled pastries, they can last longer, about 4-5 days, stored in a cool, dry place.

Serving Suggestions

Serve the Sugar-Dusted Cream Pastries alongside a hot cup of espresso or tea. They also pair well with fresh berries for a colorful presentation.

Recipe Variations

For a chocolate version, add cocoa powder to the cream filling. You can also infuse the cream with various flavors such as almond or orange zest for a unique twist.