Classic Vanilla Cream Puffs

Ingredients – Choux Pastry

• 122 g milk
• 122 g water
• 4.2 g salt
• 4.2 g sugar
• 126 g butter
• 123 g flour
• 252 g eggs

Ingredients – Light Vanilla Cream (Diplomat Cream)

• 80 g whole milk
• 29 g cream
• 23 g caster sugar
• 10 g cornstarch
• 17 g egg yolks
• 6 g unsalted butter
• 0.4 g Eurovanille Bourbon Vanilla Heart
• 30 g whipping cream (35% fat)

Step-by-Step Instructions

1. Preparing the Choux Pastry

• In a saucepan, combine milk, water, salt, sugar, and butter. Heat gently until the butter is fully melted.

• Bring to a boil, then remove from heat and add the flour all at once. Stir vigorously until the dough pulls away from the sides.

• Return the pan to low heat and stir continuously for 2–3 minutes to dry the dough slightly.

• Transfer the dough to a bowl and let cool slightly. Gradually add the beaten eggs, mixing well after each addition until smooth and elastic.
   

2. Baking the Choux

• Preheat oven to 180°C (356°F).

• Using a piping bag, pipe small mounds onto a baking sheet lined with parchment paper, spacing them out.

• Bake for 25 to 30 minutes until puffed and golden. Do not open the oven during baking to prevent collapsing.
   

3. Making the Vanilla Diplomat Cream

• In a saucepan, heat the milk and cream until it begins to simmer.

• In a separate bowl, whisk the sugar, egg yolks, and cornstarch until smooth.

• Slowly pour the hot milk mixture over the eggs while whisking, then return everything to the saucepan.

• Cook over medium heat, stirring constantly, until thickened.

• Remove from heat, stir in butter and Bourbon Vanilla Heart. Mix until silky and smooth. Let cool completely.

• Gently fold the whipped cream (with 1 g Bourbon Vanilla Heart) into the cooled pastry cream to create a light diplomat cream.
   

4. Filling the Cream Puffs

• Once the choux pastries are completely cool, pipe the diplomat cream inside using a pastry bag.

• Optional: Dust with powdered sugar or glaze with caramel for extra flair.