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Cream Puffs with Custard Vanilla (Page 3 ) | June 10, 2024

Give the mixture five minutes to cool. Next, add each egg one at a time, beating well thereafter.

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until a glossy, silky dough is achieved.

Spoon or use a pastry bag to place little dough mounds, spacing them apart, onto the baking sheet that has been prepared.

them spaced apart by almost 2 inches.

After baking for ten minutes, lower the oven’s temperature to 350°F (175°C), and continue baking for another

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Bake for 20 to 25 minutes, or until the puffs are crisp and golden brown.

Take them out of the oven and place them on a wire rack to cool fully.

Cook the Custard with Vanilla:

The milk should be heated in a medium saucepan over medium heat until it starts to simmer.

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Beat the egg yolks, sugar, cornstarch, and salt together well in a another basin.

Pour the heated milk into the egg mixture gradually while continuing to whisk to avoid the eggs from

curdling.

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Put the mixture back in the pot and whisk continuously over medium heat until it thickens.

then heats up to a boil.

After taking off the heat, mix in the butter and vanilla essence.

Transfer the custard into a bowl and, to avoid a clotting, press plastic wrap immediately over the top.

skin from developing), then chill in the refrigerator.

Put the Cream Puffs together:

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