Cream Puffs from Mashle: Magic and Muscles 👨‍🍳🧙‍♂️💪

Описание: Recipe:

For the Cream Filling:

360ml whole milk
360ml heavy cream
1-2 tbsp vanilla extract 
133g sugar
30g cornstarch
1/4 tsp salt
6 large egg yolks
1 tbsp cold unsalted butter
2 tbsps powered sugar 

For the Choux Pastry:

240 ml water
110g unsalted butter, room temperature 
1 1/2 tbsp sugar
1/2 tsp salt
120g flour
3 to 4 large eggs
powdered sugar for dusting 

Instructions:

For the Filling:

1. Heat 360ml whole milk, 120ml heavy cream, and vanilla extract until boiling, turn off heat and set aside.
2. Whisk 133g sugar, 30g cornstarch, salt, and egg yolks until yellow and smooth. Slowly add hot milk, strain back into the pot.
3. Cook yolk mixture at medium-high heat until thickened and start to bubble, remove from heat, whisk in butter, and transfer to a bowl.
4. Cover with plastic wrap directly on the surface, chill for 2 hours, or up to 2 days in advance.

For the Choux Pastry:

1. Preheat oven to 220°C/425°F, line a sheet pan with parchment paper.
2. Boil 240 ml water, 110g butter, sugar, and salt at medium-high heat. Remove the pan from heat when it boils. Stir in 120g flour with a wooden spoon until everything is combined. Return to medium heat and cook, stirring for 60 seconds. 
3. Transfer to a bowl, beat for 2 minutes at medium speed. With the mixer running, add eggs one at a time. Stop after every egg to scrap down the sides of the bowl. The dough should be thick but fall slowly and steady from the beater. If the dough is still clinging to the beater, add the 1 egg and mix.
4. Pipe onto the sheet, with a wet finger flatten tops, optionally brush with egg wash.
5. Bake for 15-20 minutes depending on the size until golden brown.
6. Let cool on the sheet.

Last steps:
Beat 240ml cold whipped cream until stiff peaks form. Whisk the chilled custard to smooth the texture, fold in whipped cream. Pipe the filling into cooled puffs, replace tops, dust lightly with powered sugar.