Cream Puffs with Vanilla Custard Filling
Light hollow cream puffs filled with delicious creamy vanilla custard.
Cream puffs are a sweet memory from childhood and every time i make them it takes me back in time, mainly because of the vanilla scent. Whoever invented these delicious balls filled with creamy vanilla custard was a genius, they are easy to bake and mess free, perfect for any kind of party.
What you need is:
For the cream puffs:
-50g caster sugar
-350g all purpose flower
-a pinch of salt
For vanilla custard:
-250g custard sugar
-3 table spoons vanilla essence
Chocolate topping (optional):
- 100g chocolate
Make the custard first so it has time to rest in the fridge. Start by breaking all the eggs in a large bowl ( don’t use plastic) and beat them well. Add the caster sugar and the vanilla to the mix. Mix in the flower making sure there are no lumps left, then add the milk and mix well.
Poor the mix in a pot and bring to boil over medium heat. Cook the custard for about 15 minutes stirring constantly until it gets thick. If the custard is not getting thick add 1-2 table spoons of flower and boil again. Once cooked, place plastic film on top so it won’t for a crust then leave to cool. Once cooled, place it in the fridge.
Meanwhile, preheat the oven at 180 degrees C and start preparing the dough. Put the water in a pot and place it on the burner. Add the butter and heat the mix until the butter is melted. Add the sugar and a pinch of salt and stir until the sugar has dissolved in the mix of water and butter.
Take the pot off the heat and poor in the flour mixing it in quickly with a wooden spoon until the dough is hard and doesn’t stick to the walls anymore. Leave it to cool down then mix in the eggs one by one.
Place baking paper on the tray then use a small ice cream scoop (or you can use spoons if you don’t have one) to form small balls. Place them in the trey, 3 cm apart ( they will increase volume).
Bake for 20-25 min until the balls of dough become golden. Take out and leave to cool. The cream puffs should be light and hollow and have a golden color. Cut the top off and fill them with the custard. Put the top back and drizzle melted chocolate.