Classic CREAM PUFFS ( Better than store bought )

Cream puffs ( profiteroles or croquembouche ) are delicate pastry dough with pastry cream & savory fillings. The dough can be used as a base to make eclairs, craquelins & churros.
RECIPE :
✅ PASTRY CREAM
300 ml ( 1 1/4 c ) full cream or whole milk
1 teaspoon vanilla bean paste
3 large eggyolks
125 g ( 1/2 c ) sugar
30 g ( 1/4 c ) cornstarch / cornflour
1 tablespoon unsalted butter
✅ CHOUX PASTRY
80 g ( 1/3 c ) unsalted butter
80 g ( 1/3 c ) whole milk
80 g ( 1/3 c ) water
2 teaspoons sugar
1/8 teaspoon salt
115 g ( 3/4 c ) bread flour or all purpose flour
3 large eggs
✅ DIPLOMAT CREAM
220 ml ( 1 cup ) heavy whipping cream
2 teaspoons sugar
Prepared pastry cream
BAKING TIME & TEMPERATURE: 190'C for 20 minutes then reduce to 170'C for 10 minutes or until it turned golden brown in color
OVEN USED: Electric or convection oven, top and bottom heat
YIELD: 22 - 24 pcs
◾Making cream puffs can be challenging but if mastered the right technique, it will be easier to do it every time
◾You may leave the choux buns in the oven for 10 minutes after baking time so that they won't deflate due to sudden change in temperature
◾A thin layer of dough will be stuck on the bottom of the pan while mixing;that's normal
◾Pastry dough can be a base to make eclairs, craquelins & cheese puffs
◾Normally, filled choux buns tend to become soft due to the absorbed moisture from the filling
◾These cream puffs are absolutely delicious especially with vanilla bean paste or with real vanilla seeds
◾You may store baked, unfilled pastry shells in the freezer for 1 month
and filled pastry shells in the fridge for 1 week
◾DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY
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God bless,
YEYET
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