This cream puff filled with soft, sweet cream inside a crispy crust. To make the choux dough, place a saucepan over low heat and add salted butter together with milk and water then heat over medium heat until the butter melts. When the milk starts to boil, turn off the heat and sift plain flour into the milk mixture and mix it right away until you have a thick paste.
Put it on medium heat again and heat it for 2 minutes while stirring the paste with a spatula the remove it from heat and let it cool for about 5 minutes. In a small bowl, break in three eggs and lightly beat them then add the milk into the paste in little additions while stirring it into the paste. If the paste still hot, wait until it cools a bit because the eggs will be cooked when it’s too hot.
Mix until the choux dough is ready, you will know it’s ready when it’s not very thin and not very thick. Put the choux in a piping bag and set it in the refrigerator. To prepare the cookie dough, add salted butter in a mixing bowl together with sugar then mix until softened and the sugar is dissolved in the butter.
Add flour and mix until the dough is formed, place the dough on parchment paper and flatten it out with a rolling pin to about 2 to 3mm thick, place a plastic wrap on top then place the dough in the fridge. Line a baking tray with parchment paper then bring the choux out of the fridge and pipe 12 pastries on the pan.
Bring the chilled cookies dough and cut them out the same size as the choux pastry then place the cookie dough on top of the choux pastry then bake in a 374 degrees Fahrenheit/ 190C for 15 to 20 minutes then lower the temperature to 320F(160c) and bake for an additional 20 minutes. Once baked, open the oven door slightly then let them sit in the oven for 10 more minutes before you remove them. Place them on a wire rack to cool completely before filling them.
To make the cream, add 4 egg yolks in a bowl together with sugar, vanilla extract and flour then mix it once with a whisk. Add butter in a saucepan over medium heat then add in milk and bring it to a boil. Pour the milk mixture in the egg yolk mixture little by a little while stirring it really fast until everything is combined. Pour the mixture back into the pot and place it over medium heat and stir well until it thickens.
Remove from the heat and set it aside. In another bowl, add one cup of heavy cream and a quarter cup of sugar then whip that on high speed until they reach stiff peaks. Add the heavy cream in the custard in thirds while folding it in. Make a small hole on the side below then bun cookies then squeeze in the cream until they are filled. Dust them with powdered sugar and serve. Enjoy
- 60g / 2.1Oz salted butter
- 60 ml of water
- 60 ml of milk
- 75g / 2.6Oz plain flour
- 3 eggs
- 50g / 1.8Oz Room temperature salted butter
- 40g / 1.4Oz tablespoons of sugar
- 50g / 1.8Oz plain flour
In a preheated oven, 180 degrees (355F) 15 minutes + 160 degrees (320F) 15 minutes + Turn off the oven, open the door slightly, cool for 15 minutes, and then take it out.
- 4 egg yolks
- 50g / 1.8Oz sugar
- 1 teaspoon vanilla extract
- 35g / 1.2Oz plain flour
- 300 ml (1 +1/4 cup) milk
- 20g / 0.7Oz butter
- Fresh cream (thicken cream) 1 cup (240ml)
- 50g / 1.8Oz sugar