What's the pastry that can be filled with cream or custard? Check out this Cream puff recipe to find the answer in an instant!
Course Dessert
Cuisine Low carb recipe, Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Ingredients
Choux pastry
11tablespoonsButter
⅞cupWater
1¾cupFlour
4mediumEggs
Filling
5tablespoons Cornstarch
1teaspoon Vanilla extract
⅞cupMilk
⅞cupHeavy whipping cream
2tablespoons Honey or sweetener of choiceto taste
Instructions
Choux Pastry
Melt butter then mix it with water.
On low heat heat add the flour slowly stirring continuously until it forms a ball that pulls away from the sides of the saucepan. Remove from heat and leave it cool down.
One by one beat in the eggs until fully incorporated.
Spoon the dough into walnut sized dollops onto a parchment paper lined baking tray. Place them far from each other as they are going to expand.
Put the pastries onto the middle rack of a 390ºF / 200ºC preheated oven then bake them for 25 – 35 minutes (depends on the oven) until puffed up, dry, and golden brown.
Filling
Meanwhile the pastry is baking use the time to make the cream. Mix corn starch, vanilla extract, milk and sweetener of choice in a saucepan.
Cook it on medium heat until thickens. (Using vanilla pudding powder instead of cornstarch and vanilla extract will make it yellow otherwise use food colorant if desired.) Let it cool completely.
Whisk the whipping cream separately, cover and put it in the fridge, too.
Assembly
When both vanilla cream and whipping cream is cold mix them together.
Transfer the cooled pastries to a tray and slice the tops off. Scrape the inside bit if necessary.
Spoon the vanilla and whipping cream combo into the bottom pastries and place the tops on.