Summary

Ingredients

For the dough: (choux pastry)

• 240 g water
• 1 pinch (s) salt
• 75 g butter
• 175 g flour
• 3 egg (s)

For the cream:

• 375 ml milk
• 1 packet custard powder, vanilla
• 2 sheets gelatin
• 3 tablespoon sugar
• 200 g whipped cream
• powdered sugar

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Instructions

1. For the choux pastry, bring the water with salt and butter to a boil in a saucepan, remove from the stove and pour in the flour all at once. Put back on the stove and stir until a lump and a white skin has formed on the bottom of the pot. Put the batter in a mixing bowl and let cool. It should be warm to the touch!
2. First whisk 1 egg and stir into the dough with the dough hook of a mixer or a food processor on the highest setting. Whisk and stir in the remaining eggs.
3. Pour the dough into a piping bag with a large star nozzle and squirt rosettes about 4-5 cm wide on a baking sheet lined with baking paper. Leave enough space in between.
4. Bake everything in a preheated oven (200 ° C) for about 30 minutes.
5. Remove from the baking sheet and immediately cut off a lid with scissors, then let cool!
6. Soak the gelatine for the vanilla cream. Put 375 ml milk in a saucepan (remove 3 tablespoons) and bring to a boil. Mix the pudding powder with 3 heaped tablespoons of sugar and 3 tablespoons of milk. Remove the milk from the stove, stir in the pudding powder, briefly bring to the boil again and then dissolve the squeezed gelatine in it. Put the pudding in a bowl and let it cool.
7. Then stir the pudding vigorously with the whisk, whip the whipped cream until stiff and stir into the pudding.
8. Now you can either put the pudding in the cold again for 1 hour and then fill the cream puffs with the help of a piping bag or fill it immediately and put the cream puffs in the cold.
9. Finally dust with powdered sugar!