Engagement Cream Puff Heart

  1. Preheat oven to 400u0b0F. Lightly grease and line 2 baking trays with parchment paper.
  2. For the pate a choux, bring 1 cup water and butter to a boil in a medium saucepan. Add flour all at once. Cook, stirring, for 1-2 mins, until mixture forms a ball around spoon. Transfer to a large bowl. Spread up sides of bowl to cool slightly. Beat in eggs, 1 at a time, beating well after each addition. Beat until mixture is smooth and glossy - you may not need entire last egg.
  3. Drop heaped teaspoonfuls onto prepared trays, allowing room for spreading. Bake for 10 mins. Reduce heat to 350u0b0F and bake for another 15-20 mins, until golden brown and firm to the touch. Remove from oven and make a small slit in the side of each puff. Return to oven for 5 mins to dry out. Transfer to a rack to cool.
  4. For the pastry cream, in a medium saucepan, heat milk with vanilla bean and vanilla bean seeds until almost boiling. Set aside. In a bowl, whisk eggs yolks with sugar and cornstarch until thick. Whisk warm milk into egg mixture then pour into saucepan. Heat gently, stirring constantly, until boiling. Simmer for 1 min. Remove from heat and transfer to a clean bowl. Cover surface directly with plastic wrap and set aside to cool. Once cool, fold in whipped cream.
  5. For the caramel, in a small saucepan, stir sugar and 1/2 cup water over low heat until sugar dissolves. Simmer, without stirring, for 10 mins, or until golden brown. Set aside for 10 mins.
  6. Use a piping bag to fill cream puffs with pastry cream. Arrange in a heart shape on a large serving platter. Drizzle caramel over cream puffs with a metal spoon.

butter, flour, eggs, vanilla pastry cream, milk, vanilla bean, egg yolks, sugar, cornstarch, heavy cream, caramel, sugar

Taken from recipes-plus.com/api/v2.0/recipes/36694 (may not work)

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