This recipe combines delicate cream puffs filled with a luscious pastry cream and topped with a light and airy whipped cream frosting.
Ingredients:
- For the Cream Puffs:
- 1 cup water
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- For the Pastry Cream:
- 2 cups milk
- 1/4 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Whipped Cream Frosting:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Make the Cream Puffs:
- Combine water, butter, and salt: In a medium saucepan, bring water, butter, and salt to a rolling boil over medium heat.
- Add flour: Remove from heat and immediately add flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms.
- Cook out the flour: Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out any remaining moisture.
- Cool slightly: Transfer the dough to a large bowl and let it cool slightly for about 5 minutes.
- Add eggs gradually: Beat in eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
- Pipe the puffs: Pipe 1-inch mounds of dough onto parchment-lined baking sheets, leaving space between each puff.
- Bake: Bake at 400°F (200°C) for 15-20 minutes, or until golden brown and puffed.
- Cool: Let the puffs cool completely on a wire rack.
2. Make the Pastry Cream:
- Scald the milk: In a saucepan, heat the milk over medium heat until it just begins to simmer.
- Whisk egg yolks, sugar, and cornstarch: In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until smooth.
- Temper the eggs: Gradually whisk a small amount of hot milk into the egg yolk mixture to temper it.
- Combine mixtures: Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
- Cook and stir: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Remove from heat: Remove from heat and stir in vanilla extract.
- Chill: Pour the pastry cream into a bowl, cover with plastic wrap, and refrigerate until completely chilled.
3. Assemble the Cake:
- Fill the puffs: Carefully cut a small hole in the side of each cooled puff. Fill each puff with a generous amount of chilled pastry cream using a piping bag or a small spoon.
- Make the whipped cream frosting: In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
- Frost the puffs: Top each filled puff with a dollop of whipped cream frosting.
- Decorate: Decorate the cake with additional whipped cream, fresh berries, or chocolate shavings.
Enjoy!