Description
Delicious vanilla bean cream puffs made with choux pastry and rich pastry cream.
Ingredients
Scale
- Vanilla Bean Pastry Cream
- 110g granulated sugar
- 45g cornstarch
- 135g egg yolks
- 1 ½ tsp Heilala Vanilla Bean Paste
- ½ tsp salt
- 550g whole milk
- 30g unsalted butter, at room temperature
- 350g heavy whipping cream, for making diplomat cream
- Craquelin
- 100g unsalted butter, at room temperature
- 120g all-purpose flour
- 120g dark brown sugar
- ½ tsp Heilala Vanilla Bean Paste
- Choux Pastry
- 125g whole milk
- 125g water
- 110g unsalted butter, cubed
- 1 tsp Kosher Salt
- 1 tsp Heilala Vanilla Bean Paste
- 15g Sugar
- 165g All-purpose flour
- 240g eggs, lightly beaten, plus more if required
Instructions
- To make Vanilla Bean Pastry Cream, whisk together sugar and cornstarch. Add egg yolks, vanilla paste, and salt. Mix well.
- Warm milk in a pot without boiling. Remove from heat.
- Whisk half of the warm milk into the egg mixture to temper the yolks. Whisk for 30 seconds.
- Transfer the mixture back to the pot and heat, whisking until thick.
- Remove from heat and whisk in butter until combined. Let it cool.
- Strain into a container, cover with plastic wrap, and refrigerate until cold.
- For the Craquelin, mix all ingredients in a stand mixer until combined. Roll out between parchment and freeze.
- Preheat oven to 400°F (200°C). Line baking sheets with parchment.
- In a pot, combine milk, water, butter, salt, vanilla paste, and sugar. Heat until boiling.
- Add flour all at once, stirring quickly to form a thick paste.
- Cook for 2 minutes, then cool in a stand mixer for 1 minute.
- Slowly add eggs while mixing until fully incorporated.
- Pipe choux onto baking sheets using traced circles as a guide.
- Cut out circles from frozen Craquelin and place on top of choux.
- Bake for 15 minutes at 400°F, then lower to 350°F and bake for another 15-20 minutes until golden.
Notes
- Include an extra egg in the ingredients for consistency adjustments.
- Test batter consistency with the beater; it should form a ‘v’ shape.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Vanilla Bean Cream Puffs, Choux au Craquelin, French Pastry