Vanilla Cream Puffs
Ingredients
- 125 mlMineral water (liquid)
- 50 gUnsalted butter (in small pieces)
- 1 pinchFleur de sel
- 60 gWhite sugar (divided between dough and cream)
- 75 gWheat flour (sifted)
- 5 pcEgg (3 whole for the dough, 2 yolks for the cream)
- 250 mlWhole milk
- 1 pcVanilla bean (split and scraped)
- 20 gCorn starch
Method
A golden, crunchy shell that sounds hollow, filled with a smooth pastry cream with visible vanilla specks. The balance between the crispy pastry and the fresh center is the key to this classic.
- 1
In a saucepan, heat 125ml water, butter, salt, and 10g sugar. Once boiling, pour in the flour all at once. Mix vigorously over heat until the dough pulls away from the sides and leaves a thin film at the bottom.
- 2
Off the heat, incorporate the eggs one by one, mixing energetically. The dough should become smooth and shiny. It is ready when it forms a ribbon that flows slowly when lifting the spatula.
- 3
Pipe regular balls onto a baking sheet. Bake at 180°C. The puffs must be well browned and firm to the touch. Never open the oven before the end, or they will collapse.
- 4
Heat the milk with the scraped vanilla. Whisk the yolks with 50g sugar and cornstarch. Pour in the hot milk, return to heat, and whisk until the cream thickens and heavily coats the whisk.
- 5
Poke a hole in the bottom of the cooled puffs. Fill with the cold cream using a piping bag until the puff feels heavy and the cream reaches the hole.
Frequently asked questions
How do you get this dish right?
- If the dough doesn't form a ribbon, it's too dry: add a bit of beaten egg.
- Let the puffs cool on a wire rack to prevent them from softening due to moisture.
- Fill at the last moment to maintain the contrast between the crispy and the creamy.
How long does this dish keep?
Consume immediately or keep refrigerated for a maximum of 4 hours.
