Discover these delicious crispy cream puffs filled with a smooth vanilla English custard and coated with a shiny chocolate glaze. This classic French pastry combines the lightness of choux pastry with the sweetness of homemade custard. Follow our detailed steps to perfectly succeed in this recipe that will impress your guests. A gourmet finale that blends textures and flavors in perfect harmony.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Prepare the English custard: heat the milk with the split vanilla bean. Whisk the egg yolks with sugar until pale. Pour the hot milk over the yolks, mix, then return to low heat stirring constantly until the custard coats the spoon (82-84°C). Remove from heat, let cool then refrigerate.
- 2
Prepare the choux pastry: in a saucepan, heat water, milk, butter, salt and sugar. When boiling, add flour off the heat. Return to low heat for 2-3 min to dry. Off heat, incorporate eggs one by one.
- 3
Pipe the cream puffs onto a baking sheet with a piping bag, well spaced. Bake at 180°C for 25 min without opening the oven. Let cool completely.
- 4
Fill the cream puffs: fill a piping bag with cold custard. Pierce the puffs at the base and fill generously.
- 5
Prepare the glaze: heat the cream, pour over chocolate pieces. Let rest 1 min then mix until smooth glaze. Add a knob of butter for shine. Dip the top of the puffs in the warm glaze.
- For a thicker custard, add 1 teaspoon of cornstarch diluted in a little cold milk before heating.
- Do not open the oven during baking to prevent the puffs from collapsing.
- The custard should be well chilled before filling the puffs for better consistency.
