Vanilla Puffs Recipe
Summary
Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupQuick
Ingredients
| Choux Pastry - 1 quantity | ||
| Eggs | 2 Small, slightly beaten (FOR THE FILLING) | |
| Caster sugar | 2 Ounce (FOR THE FILLING) | |
| Flour | 2 Tablespoon (FOR THE FILLING) | |
| Cornflour | 2 Tablespoon (FOR THE FILLING) | |
| Milk | 1/2 Pint (FOR THE FILLING) | |
| Vanilla essence - few drops | ||
| Double cream | 1/4 Pint (FOR THE FILLING) | |
| Icing Sugar | 2 Ounce (FOR THE FILLING) | |
Directions
GETTING READY
1) Preheat oven to 400°F/200°C/Gas 6 before baking.
MAKING
2) Grease and wet a baking sheet and then spoon or pipe six balls of choux pastry onto it.
3) Bake the pastry for 20-25 minutes in preheated oven and then take off from oven when done.
4) In each bun, make a small slit and place back in oven to bake for a further 5 minutes.
5) Allow the buns to cool on a wire rack.
6) For the filling, whip together eggs and sugar until pale and creamy.
7) Sift in flour and cornflour and then beat in a little milk, until the mixture becomes smooth.
8) Into a saucepan, pour the remaining milk and heat until it comes to a boil.
9) Stir this with the egg mixture.
10) Place the egg-milk mixture back to saucepan and cook gently until thick, stirring well.
11) Mix in vanilla essence and cook for 2 minutes more.
12) Take off the mixture from heat and transfer to a bowl.
13) Using a greaseproof paper, cover the bowl tightly and keep aside until cold.
14) Beat cream until it reaches a soft peak stage and then mix with the cold custard.
FINALIZING
15) Half each puff and then fill with the custard.
16) Top with the other half and sprinkle with a little icing sugar.
17) Into a bowl, sift the remaining icing sugar and mix in 1-2 tsp water until mixture coats the back of a spoon.
18) Top each bun with this icing and keep in refrigerator to chill.
SERVING
19) Serve the puffs chilled.
1) Preheat oven to 400°F/200°C/Gas 6 before baking.
MAKING
2) Grease and wet a baking sheet and then spoon or pipe six balls of choux pastry onto it.
3) Bake the pastry for 20-25 minutes in preheated oven and then take off from oven when done.
4) In each bun, make a small slit and place back in oven to bake for a further 5 minutes.
5) Allow the buns to cool on a wire rack.
6) For the filling, whip together eggs and sugar until pale and creamy.
7) Sift in flour and cornflour and then beat in a little milk, until the mixture becomes smooth.
8) Into a saucepan, pour the remaining milk and heat until it comes to a boil.
9) Stir this with the egg mixture.
10) Place the egg-milk mixture back to saucepan and cook gently until thick, stirring well.
11) Mix in vanilla essence and cook for 2 minutes more.
12) Take off the mixture from heat and transfer to a bowl.
13) Using a greaseproof paper, cover the bowl tightly and keep aside until cold.
14) Beat cream until it reaches a soft peak stage and then mix with the cold custard.
FINALIZING
15) Half each puff and then fill with the custard.
16) Top with the other half and sprinkle with a little icing sugar.
17) Into a bowl, sift the remaining icing sugar and mix in 1-2 tsp water until mixture coats the back of a spoon.
18) Top each bun with this icing and keep in refrigerator to chill.
SERVING
19) Serve the puffs chilled.
Chef
