Ingredients
For the Cream Puff Shells:
50g all purpose flour
Eggs (quantity unspecified)
Icing sugar (for dusting)
For the Vanilla Custard Filling:
13 g cornstarch
2 egg yolks
30 g sugar
200 ml milk
Vanilla seeds (optional)
200 g cream
20 g sugar
Directions
Step 1
Instructions for Cream Puff Shells: 👨🍳 1) Prepare the Dough: Place the ingredients in a pot and heat. While heating, sift 50g of all-purpose flour. Pour the sifted flour into the boiling liquid and stir quickly with an egg whisk. Heat on medium-low for 30 seconds, then stir into a dough. Allow it to cool slightly.
Step 2
👨🍳 2) Add Eggs to the Dough: Gradually add room temperature eggs to the dough. Lift the batter to form an inverted triangle shape. Transfer the dough into a piping bag.
Step 3
👨🍳 3) Bake the Shells: Pipe the dough onto a baking dish and dust with icing sugar. Bake in a preheated oven at 180°C for 35 to 40 minutes until golden brown and crunchy.
Step 4
Instructions for Vanilla Custard Filling: 👨🍳 1) Prepare Custard: Whisk together 13g of corn-starch, 2 egg yolks, and 30g sugar. Pour heated milk into the egg yolk batter while stirring continuously. Add vanilla seeds for flavour. Transfer the mixture back to the pot and heat on medium-low until it thickens into a paste. Chill in the refrigerator.
Step 5
👨🍳 2) Prepare Whipped Cream: Whip 200g cream with 20g sugar until visible lines appear.
Step 6
👨🍳 3) Assemble the Filling: Whisk the chilled custard until smooth, then combine it with the whipped cream. Fill the mixture into a piping bag.
Step 7
Assembling Cream Puffs: 👨🍳 1) Fill Eclairs: Using a needle-tip piping nozzle, fill the cooled shells with the vanilla cream.
