Creams for choux pastry

Recipe steps

For the cream for the profiteroles, we need 3/4 liter of milk, 2 vanilla puddings, 250 g of butter, and 200 g of powdered sugar. First, we cook a thick pudding from the milk and puddings, which we then let cool while stirring constantly. In another bowl, we beat the softened butter with the sifted sugar and gradually mix in the cooled pudding. As a tip, we can add a tablespoon of rum.

The egg yolk cream for the profiteroles is prepared as follows: we mix 1/2 liter of sweet cream with 4 yolks, 100 g of powdered sugar, 1 vanilla sugar, and 40 g of starch flour. We put the mixture in a water bath and whisk until the cream thickens.

The icing for the profiteroles is prepared by mixing 130-150 g of powdered sugar with one tablespoon of hot milk and stirring thoroughly until a smooth mixture is formed.

For the cream for the wind pastries, we need 1 liter of milk, 4 packets of vanilla pudding, 100 grams of powdered sugar, 1 packet of vanilla sugar, and 6 eggs. We heat the milk with the puddings, sugar, and yolks. Once the mixture cools, we gently fold in the beaten egg whites.

For the wind pastries II: To prepare, you need 100 g of sugar cubes, 3 tablespoons of cornstarch, 250 ml of milk, and 200 g of butter. First, roast the sugar cubes dry. Then mix the cornstarch in the milk and add this mixture to the caramel. Cook for 2 minutes and finally mix in the 200 g of butter into the cooled mixture.

We prepare the banana cream by boiling powdered sugar and vanilla sugar in two-thirds of the milk. We mix the remaining amount of milk with flour and egg yolks, then combine everything and cook while stirring until the cream thickens. We whip the egg whites with granulated sugar and finally fold them into the hot cream.

The basic choux pastry (suitable for beginners) is prepared from 0.5 liters of water, 1 butter (Hera), 0.25 kg of coarse flour, 1 teaspoon of baking powder, and 6 eggs. First, bring the water with the butter to a boil. Then quickly add the flour and stir constantly until a white coating forms on the bottom of the pot. Continue stirring for another 2 to 2.5 minutes. Transfer the mixture to a bowl and gradually whisk in the 6 eggs into the lukewarm dough. Finally, add the baking powder and mix thoroughly until the dough sticks to the spoon. Bake in a preheated oven at 200 °C on a baking sheet (do not grease) or on baking paper until golden.