Vanilla puff

Custard Cream Ingredients
5 egg yolks
Sugar (for egg yolk) 50g
Cake flour 40g
Milk 400g
Sugar(for milk) 50g
1 vanilla pod
Butter 20g
Puff Pastry Ingredients
Milk 60g
Water 60g
Butter 50g
Sugar 2g
Salt 1g
Cake flour 62g
2 eggs (about 120g)
200℃(392℉) 15 minutes
Then 180℃(356℉) 10 minutes
At the last 150℃(302℉) 5 to 8 minutes

[@bgnada]

Finally the right recipe. I tried it and the cake is great! Thanks!

[@randaranda1841]

بتجنن 👍👍👍👍👍

[@M.Patisserie]

Thanks！

[@RosaLopez-im6te]

K receta más fabulosa, soy tu fans

[@msr1116]

It's been years since I last made a savory pate 'a choux and then it was for gougeres. I know what you made as profiteroles.

[@M.Patisserie]

My wife loves puffs, especially long éclair puffs. So I often make them for her.

[@Sonne7372]

💝👌

[@M.Patisserie]

Thanks!

[@idafezza8069]

I dolci che propone mi piacciono molto

[@M.Patisserie]

Thanks！

[@-ed8ld6sv6e]

Que du bonheur

[@M.Patisserie]

Merci!

[@minakane797]

Followed this recipe and absolutely devine!
How long can you keep custard? And how long can you fridge the puffs if I want to back ahead?

[@M.Patisserie]

Both puffs and custard cream should be consumed as soon as possible. The puffs are not crispy after they are refrigerated, and it is best to eat the custard cream within 24 hours.

[@user-ji9xx5fy7l]

請問這如何保存

[@eleniel8441]

👍👍👍👍👍

[@M.Patisserie]

Thanks!

[@fofosy5986]

👍 👍 👍 😉

[@M.Patisserie]

Thanks！

[@rajaamakroumi8262]

😋

[@M.Patisserie]

Thanks!

[@lilybnb6251]

شكرًا

[@M.Patisserie]

My pleasure!

[@watermelon2447]

Combien du temps je dois préchauffer le four avant les mettrent cuire svp ? Et MRC

[@mouradbendif7450]

Merci beaucoup

[@M.Patisserie]

Avec plaisir.

[@user-bd9zr6cv9q]

hello I wanted to ask you for cooking how should the static / ventilated oven be placed?

[@M.Patisserie]

Hello, I am using a regular static oven. When baking things, you need to put things in the middle. If you are using a convection oven, the temperature can be lowered by 10°C than the one I used. The time can be the same.
But each oven is different. So I can only give you an approximate temperature and time. The most important thing is that you need to try several times yourself.

[@lillimarinelli553]

Ciao e complimenti ci sono molte scuole di pensiero ma la cottura si fa col forno statico a spiffero o sportello chiuso?

[@M.Patisserie]

L'ho fatto con un forno statico. Chiudere la porta del forno ovunque.

[@karimamekkaoui2739]

Svp ça sert à quoi de pulvériser de l'eau sur la pâte à choux ? Merci de me répondre

[@M.Patisserie]

La pulvérisation d'eau peut faire gonfler mieux les choux.

[@fatihamenaif7085]

👍👍👍👍👍👍👍

[@M.Patisserie]

Thanks！

[@wqlai3373]

室温下放多久还是脆的呢

[@M.Patisserie]

泡芙一定要吃之前才打內馅哈。卡仕达奶油的含水量高，不适合提前做好。如果用奶油霜做內馅，倒是可以存放三四个小时哈。

[@wqlai3373]

@@M.Patisserie 谢谢你！❤️❤️

[@M.Patisserie]

不客气哈