Vanilla cream puffs

Name: Vanilla cream puffs
Ingredients: 250 ml water; 100 g oil or margarine; 1/4 teaspoon salt; 125 g flour; 3 large eggs; 3 egg yolks; 3 tablespoons sugar; 2 tablespoons flour; 250 ml milk; 1 vanilla pod; 200 ml whipping cream

Dessert - Vanilla cream puffs by Daniela M. - Recipia

Vanilla cream puffs are portioned with a spoon, so they turn out round, not elongated. The shells are made with choux pastry, and the cooled cream is mixed with whipped cream. I make small, even mounds, each about the size of a heaped teaspoon. Prep: 25 minutes. Cook: 45 minutes. Rest: 60 minutes. Total time: 130 minutes. Servings: 8. Approximately 340 kcal and 7 g protein per serving.

Ingredients

For the dough

250 ml water
100 g oil or margarine
1/4 teaspoon salt
125 g flour
3 large eggs

For the cream

3 egg yolks
3 tablespoons sugar
2 tablespoons flour
250 ml milk
1 vanilla pod
200 ml whipping cream

Preparation

1. Put the water, oil or margarine, and salt in a small saucepan. Boil for about 5 minutes, until it comes to a boil, then remove from the heat and add all the flour at once, stirring vigorously. Return the saucepan to low heat, preferably not directly over the flame, and stir for another 2 minutes, until the dough pulls away from the pan. 2. Let the dough cool for 15 minutes, until it is almost cold. Beat in the eggs one at a time, mixing well after each addition. 3. Heat the oven to 200°C. Spoon mounds of dough onto a large baking sheet lined with parchment paper, leaving space between them. Bake for 10 minutes, then reduce the temperature to 180°C and bake for another 20 minutes, 30 minutes in total. Do not open the oven door for the first 20 minutes; the shells should be puffed and browned. Leave them to cool for 15 minutes. 4. Mix the egg yolks with the sugar and flour for the filling. Pour in the milk and stir until smooth. Split the vanilla pod lengthwise, scrape out the seeds, and add them to the milk along with the pod. Cook over low heat for about 8 minutes, stirring constantly, until thickened. Cover the cream with plastic wrap and cool it for 20 minutes in a bowl of cold water. 5. Beat the whipping cream for 3 minutes, until it holds stiff peaks. Fold it into the cooled cream and fill the shells. Arrange them on a platter, cover with plastic wrap, and refrigerate for 30 minutes.

Notes

You can use oil instead of margarine, in the same amount; the dough and cream contain gluten, eggs, and dairy. Serve them with black tea. Empty shells keep in an airtight bag or can be frozen, while filled ones keep covered in the refrigerator. I don't rush cooling the dough before adding the eggs, and for the vanilla I choose a flexible pod whose seeds come out easily. Large mounds may need a few minutes longer than small ones.