Cream Puffs with Custard Vanilla

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:
The milk should be heated in a medium saucepan over medium heat until it starts to simmer.

Beat the egg yolks, sugar, cornstarch, and salt together well in a another basin.

Pour the heated milk into the egg mixture gradually while continuing to whisk to avoid the eggs from

curdling.

then heats up to a boil.

After taking off the heat, mix in the butter and vanilla essence.

Transfer the custard into a bowl and, to avoid a clotting, press plastic wrap immediately over the top.

skin from developing), then chill in the refrigerator.

Put the Cream Puffs together:

After the choux pastry puffs cool, cut them in half horizontally with a sharp knife.

Fill the bottom half of the puffs with the cold vanilla custard using a spoon or piping bag, and then replace the tops.

Before serving, sprinkle some powdered sugar over the filled cream puffs.

Success Advice
To guarantee that the puffs rise, make sure the choux pastry dough is glossy and smooth before baking.

appropriately.

To prevent lumps, boil the custard slowly and stirring often.

To avoid the custard melting, let the puffs cool fully before filling.

In summary
The delicious and sophisticated dessert of cream puffs with vanilla custard will definitely amaze your

acquaintances and relatives. You can become good at creating them with a little perseverance and practice.