A traditional French pastry, cream puffs are renowned for their rich, creamy filling and airy, light lightness. These
These delicious sweets are ideal as an elegant dessert to wow your guests or for special events. In
In this post, we'll walk you through the steps of creating cream puffs stuffed with velvety vanilla
custard.
Components
For the pastry chocut:
Water, one cup (240 ml)
115 g or 1/2 cup unsalted butter
125 grams or one cup all-purpose flour
1/4 tsp salt
Four big eggs
For the Custard with Vanilla:
480 ml or two cups whole milk
100 g or 1/2 cup of granulated sugar
30 g or 1/4 cup cornstarch
1/4 tsp salt
Four huge yolks from eggs
Twice as much unsalted butter
One tsp vanilla essence
Regarding the Topping:
Sugar powder for dusting
Cream Puffs with Custard Vanilla
Guidelines
Get the Choux Pastry ready:
Adjust the oven temperature to 425°F (220°C) and place parchment paper on a baking pan.
In a medium-sized pot, mix the butter, salt, and water together. Use a medium heat setting until the butter
melts, causing the mixture to boil.
Take the pot off of the burner and quickly add the flour. Until the mixture is well combined, stir vigorously.
gathers into a ball and pulls away from the pan's edges.
Give the mixture five minutes to cool. Next, add each egg one at a time, beating well thereafter.
until a glossy, silky dough is achieved.
Spoon or use a pastry bag to place little dough mounds, spacing them apart, onto the baking sheet that has been prepared.
them spaced apart by almost 2 inches.
After baking for ten minutes, lower the oven's temperature to 350°F (175°C), and continue baking for another
Bake for 20 to 25 minutes, or until the puffs are crisp and golden brown.
Take them out of the oven and place them on a wire rack to cool fully.
Cook the Custard with Vanilla:
