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Classic cream puffs with vanilla pastry cream.
Preheat the oven to 200 degrees C. Place baking paper on 2 oven trays.
Bring the butter, water and salt to the boil in a saucepan. Add the flour all at once and beat until the mixture leaves the side of the pan. Remove from the heat and add the sugar and vanilla. Allow to cool for 5 mins. Beat in the eggs, one at a time. Place teaspoonfuls onto the oven trays. Bake for 15-20 minutes, until puffed and golden. Cool.
Vanilla Pastry Cream:
Beat egg yolks and sugar in a large bowl with an electric mixer on high speed until pale and thick. Stir in flour. Bring the milk to a boil with the salt and vanilla paste, then stir into it the egg, sugar and flour mix. Simmer over low heat stirring constantly with a wooden spoon, until the mixture thickens, about 10 minutes. Remove from heat and leave for 1 hour to cool. Beat cream with an electric mixer until stiff and fold through cool pastry cream.
Place the pastry cream in a piping bag with 5mm tip, make a small slit in each cream puff and carefully pipe pastry cream into each one. Alternatively slice a 1 inch slice in each side and spread cream in if you do not have a piping bag.
To serve, drizzle melted chocolate over puffs or simply dust with cocoa or icing sugar.
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