Vanilla cream puffs and fresh raspberries


  • Preparation time: 20 min
  • Cooking time: 30 min
  • Difficulty: Medium
  • Type of dish: Dessert

Ingredients for 30 cream puffs:

  • 252 mg of milk
  • 110 g of butter
  • 1 rack of raspberries
  • 0.5 Madagascar vanilla pod
  • 5 eggs + 4 egg yolks
  • 1 bomb of whipped cream
  • 135 g of flour
  • 40 g of Maïzena

Preparation of the recipe

Preparation of the choux pastry

Preheat the oven to 220 ° C. In a saucepan, bring to boil 125 ml milk, 125 ml water, butter, salt and 5 g sugar. Add the sifted flour all at once. Over medium heat, stir in the flour, stirring vigorously with a spatula, until the dough dries. Pour the dough into a container.

Cooking of the choux pastry

Stir in eggs one at a time, mixing with a spatula. Let cool for 15 minutes. On the oven plate covered with baking paper, form small balls in the pocket with a 10 mm diameter socket. Bake and turn off the oven, and let it swell for 10 minutes. Turn on the oven at 160 ° C and cook another 20 minutes.

Preparation of the cream

Boil remaining milk with vanilla, let infuse a few minutes. In a saucepan, combine the egg yolks and sugar. Add the cornflour. Give milk broth, remove vanilla and pour over the egg mixture of egg, sugar and maize. Cook the pastry cream for 1 minute then let it cool.

Finishing touches :

Cut the cabbage in half. Using a pastry bag, garnish the bottom of the cream. Add fresh raspberries and whipped cream. Affix the upper part of the cabbage before eating.

Par Lauren Koumetz
Photo : Valérie Lhomme

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