Whipped Custard Cream for Cream Puffs – a delicious recipe with Milk, Vanilla Bean, sugar, eggs Egg, flour, Brandy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add egg yolks and granulated sugar to a bowl and mix.
2
Add sifted cake flour and mix together.
3
Cut the vanilla bean lengthwise and heat in a pot with the milk, including the pod.
4
Remove the pods from the heated milk and add to Step 1, then mix until smooth.
5
Strain Step 3 into the pot used to heat the milk and heat on low to thicken.
6
Once thickened, remove from heat and add brandy or rum and condensed milk once it cools a bit.
7
For the whipped cream (for 15 cream puffs) whisk 75 g fresh cream, 7 g granulated sugar, and a teaspoon of brandy together.
8
Once the custard cream (Step 5) cools, add the whipped cream (Step 6) and lightly mix to marbleize.
9
And you are finished.
10
Put it in your cream puffs.
11
You can make macarons with the extra egg whites.
12
See.
13
Or you can make financiers.
14
See.
564
kcal
Calories
11
g
Fat
34
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 ml Milk, 5 cm Vanilla Bean, 40 grams Granulated sugar, 2 large eggs Egg yolk, and more.
Yes, Whipped Custard Cream for Cream Puffs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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