Vanilla Cream Puffs

Flavor: Creamy; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Detailed Steps for Making Vanilla Cream Puffs

Start by making the vanilla cream filling. The main ingredients are for the cream puffs, while the additional ingredients are for the vanilla cream filling. Take a spoonful of milk from 200g and mix it with the egg yolks until smooth.

Add sifted low-gluten flour, cornstarch, and vanilla powder, and mix well.

In the remaining milk, add 30g of sugar, mix well, heat over medium heat, stirring constantly until boiling.

Pour the hot milk slowly into the egg yolk mixture, stirring constantly.

Sift the mixture and pour it back into the pot.

Heat over low heat, stirring continuously until the batter thickens.

Transfer the well-mixed batter to the refrigerator and chill for about 30 minutes.

Combine butter, water, salt, and sugar in a pot, bring to a boil over medium heat, stirring occasionally.

Reduce heat, add sifted flour all at once, quickly stir until well combined, then remove from heat and spread the batter out.

Let the batter cool until it’s not hot, then gradually add the beaten eggs in three parts.

The batter will become smoother with each addition of eggs. It’s not necessary to add all the eggs as stated in the recipe; adjust as needed. Use a spatula to lift the batter, forming a triangular shape that doesn’t slide off – that’s the desired consistency.

Transfer the cream puff batter to a piping bag.

Pipe the cream puff batter evenly onto a baking sheet lined with parchment paper, keeping a distance between each mound to prevent them from touching when they expand. Bake in a preheated oven at 210°C for 10 minutes, then reduce to 180°C and bake for about 20 minutes until the cream puffs turn golden brown. Let them sit in the oven for another 5 minutes after turning off the heat.

Whip 100g of whipping cream until it forms soft peaks.

Take the chilled batter from the refrigerator and fold it into the whipped cream to make the vanilla cream filling. Transfer the filling to a piping bag.

Once the cream puffs are completely cooled, use a small round piping tip to insert into each puff and fill with the cream filling.