Ingredients:
For Choux Pastry
- 150 ml water
- 50 ml milk
- 1 tsp sugar
- Pinch of salt
- 85gr butter
- 1 cup flour
- 3 large eggs (at room temp)
👉For Vanilla Cream
- 450 ml milk
- 100 ml heavy cream
- 3/4 cup sugar
- 3 egg yolk
- 55 g cornstarch
- 1 tbsp vanilla extract
- 50 g white chocolate (optional)
- 1 tbsp orange zest
- 100g butter
👉For the serve
- Powdered sugar
- Fresh Berries
Instructions:
For the Vanilla Cream
In a medium bowl, whisk together the eggs, cornstarch, 1/4 cup milk and sugar.
In a medium saucepan, place the remaining milk and cream and bring it to a boil over medium-high heat.
Once the milk comes to a boil, slowly drizzle a half cup of the hot milk mixture onto the egg mixture while mixing continuously. Then return the egg mixture to the saucepan and slowly bring to a boil while stirring constantly.
Once the mixture comes to a boil, remove it from the heat, set it aside to cool for 4-5 min.
Pour the cream into a large bowl and cover it with plastic wrap. Refrigerate overnight or for at least 3-4 hours.
In a large bowl, place the cold pastry cream and add orange zest, melted white chocolate( optimal) vanilla butter, and using a electric mixer whisk together until creamy for 5-7 min.
For the Choux Pastry
Preheat the oven to 350F. Line two 8 inch (18 cm) springform pans with parchment paper.
In a medium saucepan, add water, milk, sugar, salt, and butter and bring them just to a boil. Then add all the flour at once and stir until combined well using a wooden spoon or spatula.
Cook while stirring over low heat for 1-2 min. Remove from the heat and transfer it to a large bowl, allow it to cool.
Add the eggs one at a time, whisk with an electric mixer until smooth.
Divide the choux pastry evenly and spread on to bottom of the prapared pans
Bake 25-30 min until golden brown.
Once baked, put a wooden spoon between the door and the oven and leave the puffs in the oven for 5-10 minutes to dry out well. Romeve from the oven let it cool.