Soft Cream Puffs with Chantilly Cream

Name: Soft Cream Puffs with Chantilly Cream
Prep time: 60 min
Cook time: 105 min
Total time: 165 min
Yield: 25 Portionen
Ingredients: 3 piece Eggs; 150 g 00 Flour; 250 ml Water; 80 g Butter; 2 g Salt; 500 ml Fresh liquid cream; 50 g Icing sugar; 1 piece Vanilla bean; Icing sugar (for decoration)

Pastry

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Cook Time

2 h 45 min

Servings

Difficulty

Easy

Prep Time

60 Min

Description

These cream puffs are a true classic of Italian pastry! Soft and light, they are prepared with few ingredients and are perfect for a delicious snack or an elegant dessert. The chantilly cream, enriched with vanilla, makes them irresistible. I often prepare them for Sunday brunch or to celebrate a family birthday. A little trick? Prepare the cream the day before, so it will be even more fragrant and consistent. Ideal to be enjoyed fresh, after resting in the refrigerator.

Ingredients (9 ingredients)

3 piece Eggs
150 g 00 Flour
250 ml Water
80 g Butter
2 g Salt
500 ml Fresh liquid cream
50 g Icing sugar
1 piece Vanilla bean
Icing sugar (for decoration)

Preparation (9 steps)

Preparation of the cream puff dough

Thermomix® Setting

5 min/212°F/Speed 2 100

Pour 250 ml of water, 80 g of butter and 2 g of salt into the bowl. Set 5 Min./100°C/Stufe 2.

300

Addition of the flour

Thermomix® Setting

3 min/Speed 3

Add 150 g of 00 flour all at once and set 3 Min./Stufe 3.

180

Cooling of the dough

Transfer the dough to a bowl and let it cool slightly for about 15 minutes.

Incorporation of the eggs

Add 3 whole eggs, one at a time, mixing well after each addition. Make sure the egg is completely incorporated before adding the next one.

Formation of the cream puffs

Transfer the dough to a pastry bag without a nozzle (or with a star nozzle). Line a baking sheet with parchment paper and form small heaps of dough about 4 cm in diameter, spacing them well apart. Moisten a finger with water and lightly crush the tip of each cream puff.

Cooking of the cream puffs

Bake in a static oven preheated to 200°C for the first 10 minutes, inserting a ball of aluminum foil between the oven and the door. Then lower the temperature to 180°C and cook for another 15 minutes. Finally, put the ball back and cook for another 7 minutes.

Preparation of the chantilly cream

Thermomix® Setting

2-3 min/Speed 3.5

Cut a vanilla bean lengthwise, open it gently and remove the internal seeds with a teaspoon. Pour 500 ml of fresh liquid cream into the bowl, add the vanilla seeds and 50 g of icing sugar. Position the butterfly whisk and whip for 2-3 Min./Stufe 3.5, checking the consistency.

120

Stuffing of the cream puffs

Pierce each cream puff at the base with a skewer. Fill a smooth-tipped pastry bag with the chantilly cream and stuff each cream puff until they are full.