Gourmet Coffee Recipe, Vanilla Cream Puff

For the preparation of the cabbage; in a saucepan, heat the water, butter, salt, and sugar until boiling. Once this stage is reached, add the flour all at once and stir vigorously with a wooden spoon: the dough should come away from the sides of the saucepan.

Pour the batter into a mixing bowl and wait two minutes for it to cool down. Add the eggs one at a time, making sure to mix well after each addition. Line a baking sheet with parchment paper and, using a piping bag or a small spoon, form small mounds of batter.

Bake in a preheated oven at 230°C, then lower to 180°C for 25 minutes. Allow to cool on a rack.

For the preparation of vanilla cream: in a saucepan, pour in the milk. Scrape half a vanilla pod with a knife, and add the seeds along with the pod to the milk. Bring everything to a boil and let the vanilla infuse.

Separate the egg yolks from the whites and place them in a mixing bowl. Add the sugar and whisk vigorously until the mixture lightens in color. Gradually add the cornstarch, mixing gently to avoid the formation of lumps.

Pour half of the milk into this mixture and whisk vigorously. Add this mixture to the remaining milk in the pot, placed over low heat, stirring constantly until the first bubbles appear. When the cream is thickened but still soft, turn off the heat and continue whisking.

Let cool in a clean container, having taken care to add 20 g of butter to prevent a crust from forming on the surface.

To finish For assembling: cut the pastries in half and fill with vanilla cream. Sprinkle with crisp biscuit pieces, slightly broken.