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1
Divide the egg yolks and whites.
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2
I used 105 g of egg whites (3-4 eggs).
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3
Make the custard.
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4
Put the egg yolks and sugar in a small sauce pan and whisk with a balloon whisk.
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5
Add the flour and continue to whisk.
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6
Cut open the vanilla pod and scrape the beans out.
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7
Add to the milk in a heatproof dish.
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8
Microwave the milk without letting it boil and pour it through a sieve into Step 2.
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9
Heat over low until thickened without burning it.
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10
After the mixture thickens, let cool.
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11
At Step 4, the mixture looks runny, but after it cools, it should look like this.
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12
Make the choux batter.
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13
Preheat the oven to 190C.
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14
Put the water and butter in a small sauce pan and bring to a boil.
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15
After bringing to the boil, reduce the heat to low and add the flour in one go.
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16
Beat vigorously with a wooden spatula.
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17
When the paste doesn't stick to the side of the pan, remove from the heat.
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18
Place the pan over a moistened tea towel and beat vigorously with a wooden spatula for a minute.
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19
Afterward, change the wooden spatula to a hand mixer.
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20
Add the egg whites to the mixture in 5 batches.
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21
It's done once the batter clings to the hand mixer like this.
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22
Arrange the 2 tablespoon-portions of batter onto the baking paper.
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23
Moisten your hands and shape each portion.
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24
They don't have to be neat!
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25
Touch and flatten any peaks.
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26
Moisten your hand with water and sprinkle water on the parchment paper with your hands.
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27
You can spray it, if you like.
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28
Bake at 190C for 15 minutes and after the portioned batter has risen, reduce the temperature to 180C for a further 15 minutes until nicely browned.
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29
-Important- After baking, turn the heat off and leave the choux in the oven for 15 minutes.
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30
Do not open the oven door.
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31
After they cool down completely, make slits with a knife and discard the insides to make the pastries lighter.
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32
Add sugar to the cream and whip with a hand mixer until stiff.
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33
Mix the cream and custard roughly, leaving a marble pattern.
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34
Fill the cream in each choux pastry with a spoon.
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35
It's done!
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36
Fill with fruits if you like.
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37
They're crispy when freshly made and moist after some time.
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38
I like it either way.
