Full Recipe:
Ingredients:
For the Cream Filling:
2 eggs: Provides richness and helps thicken the cream.
150 grams sugar: Sweetens the cream filling.
70 grams cornstarch: Acts as a thickening agent, giving the cream its smooth, firm texture.
500 grams milk: Forms the base of the cream filling, adding creaminess.
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Vanillin (or 1 teaspoon vanilla extract): Adds a fragrant vanilla flavor.
50 grams butter: Adds richness and a silky texture to the cream.
For the Choux Pastry:
180 grams water: Hydrates the flour and helps create steam for puffing the pastry.
90 grams butter: Adds flavor and moisture to the pastry.
A pinch of salt: Enhances the overall flavor of the choux pastry.
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A pinch of sugar: Adds a slight sweetness to the pastry.
130 grams flour: The main structure of the choux pastry.
3-4 eggs: The eggs provide the structure and help the pastry rise.
For Garnish:
Powdered sugar (optional): Adds a touch of sweetness and a beautiful finish to the cream puffs.
Instructions:
1. Prepare the Cream Filling:
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