Vanilla Cream Puff (Super Detailed Recipe) Exclusive

Because the vanilla filling needs to be refrigerated, make the filling first, separating the egg whites and egg yolks of two eggs.

Beat the egg yolks until pale.

Add cake flour and cornstarch and mix well.

Add sugar to the milk and melt it over low heat.

First, pour one-third of the milk into the egg yolk mixture, stirring while pouring to prevent curdling. After mixing well, pour the egg yolk mixture all at once into the remaining milk.

Two drops of vanilla extract.

Heat over low heat while stirring, and turn off the heat once the batter boils and thickens.

Place the bowl in cold water to cool, stirring while it cools until the egg yolk paste is smooth. Once cooled, cover with plastic wrap and refrigerate for later use.

Here is the method for making cream puffs: butter, salt, sugar, and water, all added to the pot at once.

Simmer over low heat until it melts.

Add cake flour.

Stir until a thin film forms at the bottom of the pot, or until the flour comes together into a dough.

Let it cool until it is not hot to the touch.

Two room-temperature eggs.

Break apart.

Add to the dough in batches.

The first time I added one-third and mixed it evenly, it looked like this.

The second time I added another third, but it was still very thick.

Add the remaining a little at a time, and when the batter falls, it should form a point, then it’s ready.

If this state appears, it means it’s already done, so don’t add the remaining egg mixture.

Put it into a piping bag.

Place parchment paper on the baking tray, start piping, and preheat the oven to 210°C.

The sizes must be roughly the same, otherwise baking will be very troublesome.

Baked two sizes.

Dip your finger in water and press down the pointy part on top.

It won't stick when it gets wet.

Use both upper and lower heat in the middle layer. First bake at 210°C for ten minutes, then after it rises, switch to 180°C for 15 minutes. Do not open the oven door during this time.

Bake it, then let it cool.

Break one open and take a look, it's fluffy inside, and it's tasty eaten this way too, with a crispy outer layer.

Whip the heavy cream after refrigerating.

Take out the vanilla filling and first add one-third of the cream.

Mix well.

Then pour everything into the remaining cream.

Mix well.

Put into a piping bag.

Squeeze cream filling into the bottom or side of the cream puff.

Too much will spill out.

All squeezed in.

Plate the dish.

Take a photo.

Let's start eating.