CREAM PUFFS🍩 with custard cream 🤤

CREAM PUFFS🍩 with custard cream 🤤

For the dough:
•50 g butter 82%
•125 ml water
•75 g sifted flour
•a pinch of salt
•2 g baking powder
•2 eggs C0 (total weight without shells 120 g)
•a pinch of vanilla

For the cream:
•500 ml milk
•2 eggs C0
•160 g sugar
•10 g vanilla sugar
•60 g flour
•120 g butter 82%

Bring the butter and water to a boil (but do not boil❗️), add the flour, baking powder, salt, and knead the dough vigorously.
The dough should form a ball.
Then cool to room temperature (test with your finger to make sure it is pleasantly warm, not hot❗️)
and only then add the eggs one at a time and knead the dough thoroughly after each egg, adding the vanilla at this stage.
The dough should be neither runny nor thick (the golden mean)
Transfer to a pastry bag (use any shaped nozzle you like, I have a closed star) and pipe the dough onto silicone parchment paper.
Place in an oven preheated to 200 °C and bake
10 min - 200 °C (they will rise nicely)
25 minutes - 180 °C (they turn golden brown)
10 minutes - 160 °C (nothing changes, the dough just cooks through)
MOST IMPORTANT ‼️
Do not open the oven during baking ❌
Once the cakes are ready, gently open the oven door, leaving a small gap, and allow to cool.

For the cream, combine the eggs with the sugar, vanilla sugar, and flour, stir, add the milk, and cook over medium heat, stirring constantly, until thickened to the consistency of sour cream.
Cool to room temperature, add butter, and stir.
Cover with plastic wrap and refrigerate for 3-4 hours (or overnight).

Whip the cooled cream, cut the cream puffs in half, and fill them.
Bon appetit 🤗