Vanilla Bean Cream Puffs

These vanilla bean choux au craquelin have a crispy shell and a vanilla custard filling. 

Draw a template with a cookie cutter on parchment paper.

Roll out the craquelin between two pieces of parchment paper. 

Melt together milk, butter, and water, then dump flour into the pan. 

Mix for two minutes to cool and then stream in the eggs. 

Mix until the batter makes an unbroken 'v' shape.

Transfer to a piping bag and pipe out mounds of choux. 

Top with discs of craquelin. Bake until puffed and golden. 

Combine pastry cream with whipped cream and transfer to a piping bag.

Poke a hole in the bottom of each puff and fill. 

That's it - perfect cream puffs! Enjoy! 

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