Cream Puffs With Vanilla Custard Filling
Cream puffs are of French origin. For the perfect puff hard or soft shell, just follow the simple directions. Enjoy!
(PART A) Cream Puff dough:
1 cup boiling water
4 tablespoons unsalted butter
1 cup all purpose flour
1 tablespoon sugar
4 large eggs
( PART B ) VANILLA Custard Filling:
2 1/2 tablespoon cornstarch
1 tablespoon flour
2 teaspoon vanilla extract
3 beaten eggs yolks
a pinch of salt ( 1/4 teaspoon )
2 cups milk
1 cup 1/2 & 1/2 cream/milk
( PART C )
Whip Cream filling
1 small carton of heavy whipping cream
2 tablespoon powder sugar
Cream Puff dough:
( PART A )
Make sure the flour is sifted .In a small saucepan add the water and butter bring to a boiling point.
Add the cup of flour at once and start to briskly stir using a wooden spoon, keep stirring until the mixture forms a dough ball. Stir about 2-3 minutes over a medium heat.
Add one egg and continue to mix it into the dough ball, add the nest egg ( one at a time ) continue until all eggs are mix into the dough. You will have shiny and smooth dough.
Prepare a baking sheet pan with parchment paper. Preheat oven at 400 degrees. Bake for about 30 minutes.
To make large cream puffs shells, drop a large spoonful onto the parchment If making mini cream puffs use a pastry bag with a plain large nozzle. Parchment paper is optional, just grease the baking sheet. I prefer using parchment paper. ( you will not have oil under the pastry and an easy clean up..
Cool the puff shells before slicing off the tops. Do not slice the top until completely cool.
For a hard shell leave the puff shells cooling in the open.
For a soft shell, place the puff shells in a brown paper bag while still warm, close the bag leaving a small opening for the stream to escape.
(PART B )
Directions for Vanilla custard Filling:
In a saucepan combine sugar, flour, cornstarch and salt add the milk. Mix until all is blended without lumps.
Cook over a medium heat and stir until it comes to a boiling point. Once it boils and is smooth, remove from heat and add the beaten egg yokes into the mixture constantly stirring until blended.
Return to the stove and cook for one minute. Remove from heat and add the vanilla.
Let it cool stirring a few times to not to create the thick custard film. Cool in the refrigerator .
Once cool you can start to spoon the filling in the cream puff shells. Add slices of fresh strawberries. Dust the shells with powder sugar. You can also add nutella ( chocolate hazelnut spread ).
Place the mini cream puff in paper cupcake holders.
( PART C )
Directions for whip cream:
Use a cool metal mixing bowl. ( place in the freezer for 10 minutes).
When ready to make the whip cream, add 1cup of heavy cream using an electric hand mixer-at high speed. The cream will start to thicken add powder sugar. Spoon whip cream on top of the vanilla custard and add a slice of strawberry.