A Sweet recipe for vanilla cream puffs with whipped cream and chocolate drizzle.
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Preheat oven to 425 degrees F.
To make the pastry. In a large pot, bring water and butter to a rolling boil.
Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl.
Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
Drop by tablespoonfuls or pipe onto an ungreased baking sheet.
Bake for 20-25 minutes in the preheated oven, until golden brown.
When the shells are cool, Cut them in half.
To make the filling, place the milk, and half the sugar in a saucepan over medium heat.
Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
When the milk just begins to boil, remove from heat.
Very slowly dribble the hot milk into the yolk mixture, while stirring.
When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. whisk the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir.
Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly.
Remove from heat and add the butter and vanilla.
Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill until cold.
When ready to serve. whip the heavy cream until stiff peaks form, fill each pastry with vanilla cream and whipped cream.
Drizzle with melted chocolate.