Cream Puffs

Instructions

1. 1

   For the pastry cream, heat 320 g milk with the emptied vanilla pod and a pinch of salt until it boils. Meanwhile combine the yolks, vanilla seeds and 100 g sugar in a bowl.

2. 2

   Whisk the yolk mixture just until even, add the cornstarch and whisk again until smooth.

3. 3

   Strain the boiling milk into the yolk mixture and whisk. Pour into a clean heavy-bottomed saucepan and cook over medium-low heat, stirring continuously, until the cream boils and thickens.

4. 4

   Transfer the pastry cream to a wide shallow container, cover directly on the surface and cool first at room temperature, then refrigerate for at least 3 hours.

   3 hr

5. 5

   For the choux pastry, combine the water, 50 g milk and a pinch of salt in a heavy-bottomed saucepan.

6. 6

   Add the butter and melt it over low heat. Add the sifted flour and stir vigorously with a wooden spoon until a paste forms.

7. 7

   Cook the paste for 2–3 minutes, until a white film forms on the bottom. Transfer to a bowl and spread it against the sides with a spatula so it cools quickly.

   3 min

8. 8

   Add the egg a little at a time, mixing until each addition is fully absorbed. Transfer the smooth dough to a piping bag fitted with a 12 mm plain tip. Pipe 3 cm mounds on a parchment-lined baking sheet and flatten each point with a damp finger.

9. 9

   Bake in a preheated conventional oven at 200°C (392°F) for 20–22 minutes without opening the door. Remove and cool completely on a wire rack.

   22 min

10. 10

    Whisk the chilled pastry cream until smooth and transfer it to the cleaned piping bag. Make a hole in the base of each puff with kitchen scissors and fill generously.

11. 11

    Dust with powdered sugar and refrigerate the filled cream puffs for about 2 hours before serving.

    2 hr