FAQ About Cream Puffs
Cook the milk, cream and vanilla beans in a saucepan over medium-high heat, stirring constantly. When it starts to boil, turn off the heat and set it aside.
Mix sugar, cornstarch and salt, then add the egg yolks. Mix until it turns light yellow. Warm the milk on the side and slowly add the mixture to the milk you have whisked. Cook over medium-high heat, whisking constantly, until bubbles appear. Remove from heat, add butter and stir until butter melts. Put in a large bowl and cover with plastic cling film until use.
Put water, butter, sugar and salt in a large saucepan. Bring to a boil over medium-high heat and remove from heat as soon as it boils.
Take your flour in one go and mix it with a wooden spoon until all the ingredients are combined. Then heat and cook for 1 minute on medium heat.
Add your mixture to a mixer bowl and beat on medium speed for about 2 minutes. While the mixer is running, add 3 eggs separately.
To give it shape, you can put it in a plastic bag or bag and cut off the end and squeeze it into your baking tray. Bake in the oven for about 20 minutes until golden brown.
Classic Cream Puffs contain flavored whipped cream or pastry cream.
In addition, caramel fillings suit Cream Puffs very well. At the same time, flavors such as vanilla, chocolate, white chocolate, raspberry, pumpkin and strawberry are also very suitable.
- Measuring dry ingredients will make your recipe more consistent.
- Your mixture should be warm when adding the eggs. It should be warm, but not too hot.
- If you want to add different flavors for the inner cream but don't want to try too hard, you can get different flavors by adding jam or spread chocolate to your pastry cream.