The method for making vanilla filling (puff pastry cream)

For the opening of Guangyangchen 8 line connection Wu Radicchio molds, to make a cream puff Some sweet and fragrant custard cream filling is needed. In hot weather, I prefer not to eat butter filling, so I tried using German vanilla extract for the sweet and mild flavor. If there was no vanilla bean, I used it directly without adding too much as the strong aroma might be overwhelming.

Ingredients Introduction

Egg yolks(80g),Milk(300g),Low-gluten flour Flour(15g),Cornstarch Starch(15g)

Vanilla cream filling (for cream puffs) preparation steps

1. Add vanilla extract to the milk and bring it to a boil

2. Mix sugar and egg yolks evenly (no need for whipping)

3. Sift the low-gluten flour and cornstarch into the egg yolk mixture

4. Stir with an electric mixer until well combined

5. Slowly pour the boiling milk into the egg yolk mixture while stirring constantly

6. After mixing, pour the mixture back into the pot and continue to heat over low heat, stirring continuously until smooth

7. The vanilla cream filling is complete when it hangs from the mixer without breaking and has a thick consistency.

8. Pour the cooked vanilla cream filling into a container, level it out, cover with cling film, and refrigerate to cool quickly

Tips

1. Vanilla bean can also be used instead of vanilla extract for better results2. When adding boiling milk, do so slowly; too much will cook the egg yolks3. If lumps form during stirring, remove from heat and continue to stir with a whisk until smooth before returning to heat4. Successful vanilla cream filling should not stick when the cling film is removed