Light & Crispy Cream Puffs with Vanilla Custard Cream

Crisp choux puffs filled with an airy vanilla custard cream, whipped in a cream dispenser and piped in through the injector tip.

Makes: About 12 puffs · Time: 30 minutes plus 1 hour chilling · Chargers: 1 × MOSA 8g N2O cream charger

Ingredients

• 250 ml whole milk
• 2 egg yolks
• 30 g caster sugar
• 1 sachet (8 g) vanilla sugar
• 150 ml double cream
• 20 g icing sugar
• 12 baked choux buns, cooled
• Caramel sauce, to drizzle

Method

1. Warm the milk in a saucepan until steaming.
2. Whisk the egg yolks with the caster sugar until pale, then whisk in the vanilla sugar.
3. Pour the hot milk onto the yolks, whisking constantly, then return everything to the pan.
4. Cook over a low heat, stirring, until the custard thickens slightly. Keep it below 80°C so it does not scramble.
5. Take off the heat, stir in the double cream and icing sugar, then pass through a fine sieve and cool completely.
6. Pour into a 0.5 L cream whipper, screw on the head and charge with one N2O charger. Shake firmly and chill for at least 1 hour.
7. Fit the injector tip, pierce the base of each puff and fill. Drizzle with caramel and serve.

Tip

Always sieve custard bases before charging: any lumps can block the nozzle.

Safety: use only food-grade N2O chargers, never fill your whipper past the max line, and always release any remaining gas before unscrewing the head.

Shop MOSA 8g N2O cream chargers and cream whippers.