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Step 1: Preparation of the choux pastry
Heat the ingredients:
In a saucepan, combine the water, the butter cut into pieces and the pinch of salt.
Heat over medium heat until the butter is completely melted and the mixture begins to boil.
Add the flour:
Remove the pan from the heat, then add the flour all at once.
Stir vigorously with a wooden spoon until you have a smooth dough that comes away from the sides of the pan.
Add the eggs:
Let the dough cool for a few minutes.
Add the eggs one by one, mixing well after each addition (the dough should become smooth and shiny).
Cooking the choux pastry:
Preheat your oven to 180°C (356°F).
On a baking sheet lined with parchment paper, spread the dough into two equal-sized rectangles (about 30×20 cm).
Bake for about 30-35 minutes or until the dough is golden and puffed. Let cool.
Step 2: Preparing the pastry cream
Infuse the milk:
In a saucepan, heat the milk with the vanilla pod split in two (or the vanilla extract). Let cool.
Prepare the egg mixture:
Continue the recipe on the next page
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