VANILLA BEAN CREAM PUFFS RECIPE TIPS.

beautiful professional female chef decorating dessert

HOW TO MAKE CRAQUELIN

Mix ingredients. Place all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Begin beating and increase speed to medium. Mix until combined and the mixture looks like coarse meal.
Roll dough. Turn out the dough onto a large piece of parchment paper and top with an additional piece of parchment. Use a rolling pin to roll out the dough to 1-2mm thick (you can also separate the dough and do this in two parts).
Freeze dough. Transfer the dough to the freezer for an hour. You can also make this dough ahead of time.

HOW TO MAKE PASTRY CREAM

Heat ingredients. In a medium saucepan, combine milk, butter, sugar, and vanilla over medium heat. Bring mixture to a boil.
Mix ingredients. Meanwhile, in a medium bowl, whisk together cornstarch, flour, sugar, milk, and egg yolks until combined.
Temper eggs. Off the heat, pour half of the milk mixture into the egg mixture while whisking vigorously. Pour the mixture through a sieve into the saucepan with the remaining vanilla mixture. Return to medium heat and bring to a boil while whisking constantly. Allow the pastry cream to cook for 1 minute.
Cool. Transfer pastry cream to a plastic-lined sheet pan. Spread into an even, thin layer and place plastic wrap directly on top. Refrigerate until cool to the touch.

TIPS AND TAKEAWAYS

For a lightened filling, you can make a vanilla bean diplomat cream. Fold a 1:1 ratio of the pastry cream with the whipped cream. Alternatively, you can do a 2:1 ratio of pastry cream to whipped cream. Careful though not to over mix. You do not want to deflate your whipped cream.
If using one type of filling, you don’t have to cut the tops of the cream puffs. You can use a smaller pastry tip and poke a hole in the bottom of your cream puff to fill.
To get a head start on these vanilla bean cream puffs, make the pastry cream and craquelin up to three days in advance.

VANILLA BEAN CREAM PUFFS

INGREDIENTS

For the craquelin

7 tablespoons (100 g) unsalted butter, at room temperature
1 cup (120 g) all-purpose flour
1/2 cup (110 g) light brown sugar
1 teaspoon (3 g) pure vanilla extract

For the pastry cream

1 cup (226 g) whole milk, divided
2 tablespoons (25 g) unsalted butter
2 1/2 tablespoons (32 g) granulated sugar
1 vanilla bean, split and scraped
1 tablespoon (10 g) cornstarch
2 teaspoons (6 g) all-purpose flour
2 1/2 tablespoons (32 g) granulated sugar
3 large (54 g) egg yolks

For the dough

1 recipe pate a choux

INSTRUCTIONS

For the craquelin

Place all ingredients in the bowl of stand mixer fitted with the paddle attachment. Beat on medium speed until combined and looks like coarse meal. Turn out the dough onto a large piece of parchment paper, and top with a second piece of parchment. Using a rolling pin, roll the dough out to 1-2mm thick. Transfer the dough to the freezer for an hour.

For the pastry cream

Line a sheet pan with plastic wrap and set aside.
In a medium saucepan, combine 3/4 cup (170 g) of the milk, the 2 tablespoons (25 g) butter, 2 1/2 tablespoons (32 g) of the sugar, the vanilla bean seeds and the vanilla bean pod. Set over medium heat and bring to a boil.
Meanwhile, in a medium bowl, whisk together cornstarch, all-purpose flour, and remaining 2 1/2 tablespoons (32 g) granulated sugar. Whisk in the remaining 1/4 cup (56 g) of milk. Whisk in egg yolks until combined.
Once boiling, take vanilla mixture off of heat and remove vanilla bead pod. Pour half of the milk mixture into the egg mixture while whisking vigorously to prevent the egg yolks from cooking. Pour the egg mixture through a sieve into the saucepan with the remaining vanilla mixture.
Return saucepan to medium heat and bring pastry cream to a boil while whisking constantly. Allow to cook for 1 minute and then remove from heat.
Transfer pastry cream to the plastic-lined sheet pan. Spread mixture into an even, thin layer. Place plastic wrap directly on top and refrigerate until cool to the touch.

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