Some poeple love those with Patissier Cream, some love it with Vanilla Pudding or just with cream, all ways are legit…
Ingredients:
| For the Puff: | For the Cream: | |
| 0.420 pint of milk (200ml) (3/4 cup) |
0.2 pint of whipping cream (100ml) |
|
| 0.1 pint of water (50ml) (3 1/2 table spoons) |
0.2 pint of milk (100ml) |
|
| 0.8 ounce or white sugar (25g) (3 table spoons) |
1 table spoon of white sugar |
|
| 3.5 ounces of butter (100g) |
1 ounce of vanilla instant pudding (30g) |
|
| 1/4 tea spoon of salt |
||
| 5.2 ounces of white flour (150g) |
||
| 3.5 fresh eggs |
Preparations:
start with the puff.
1. put the milk, salt, sugar, water, butter on a pot and boil it.
2. take out of the fire and add the flour, mix it with a spoon and put back on small fire (keep mixing) until you get a smooth dough.
3. put into the mixer (hook) and mix it for 2 minutes (until it gets a little cooler)
4. add the eggs one by one (each time the dough will tear apart and reconnect)
5. put the dough (we have got a liquid dough) into a decoration bag
6. create the puffs
7. put into a preheated oven to 392 F (200C) for about 10 minutes, then open the oven’s door and put t towel on it, down the temperature to 356 F (180C) for about 5 more monutes (we did it because first we want to stable the puff and then we would like to bake it and dry it from steams).
8. crack the puffs and put the fill inside.
the fill cream:
1. mix all the ingredients until you get stable cream.
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