Cream Puff with Vanilla Cream Filling

Rating: 3.10 / 5.00 (63 Votes)

Total time: 1 hour

Servings: 20.0 (servings)

For the profiteroles:

For the vanilla cream:

For the chocolate glaze:


For the cream puffs with vanilla cream filling, heat the oven to 185 °C. Bring the water, milk, sugar, salt and butter to the boil in a saucepan. Add the flour all at once and immediately stir with a stirring spoon until smooth.

Stir the mixture until it forms a lump and the bottom of the pot is covered with a white skin. Remove the pot from the heat and let cool slightly.

Meanwhile, whisk the eggs and then stir them into the dough in small portions, you may not need the whole amount of egg. The dough is ready when it is smooth and really shiny.

It should pull off the spoon in long peaks. Place the batter in a piping bag with a large hole nozzle and pipe balls about the size of walnuts onto a baking sheet lined with parchment paper.

Leave some space, as the choux pastry doughnuts will rise! Bake the doughnuts at 185 °C for about 20- 30 minutes. Do not open the oven during the first half of the baking time!

For the chocolate glaze, heat the whipped cream with the chocolate over very low heat until the chocolate has melted.

For the vanilla cream, whip the whipped cream with the powdered sugar and vanilla powder until stiff. Cut the baked and cooled cream puffs with a knife.

Fill the vanilla cream into the choux pastry doughnuts with the help of a piping bag. Finally, drizzle the cream puffs with vanilla cream filling with the chocolate glaze.

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