Choux Pastry with Vanilla Cream Filling

Ingredients

• 50 g butter
• 1 pinch salt
• 2 packets vanilla sugar
• 180 g flour
• 1 tsp Baking powder
• 4 eggs
• 1 packet vanilla pudding mix for whipped cream
• 200 ml whipping cream
• 1 packet vanilla sugar
• powdered sugar (for dusting)

Instructions

1. 1.

   Bring 250 ml water, butter, salt and vanilla sugar to a boil; add all the flour at once and stir vigorously over low heat until the mixture separates from the pot as a lump. Transfer the dough to a bowl, add one egg, whisk until smooth, let cool slightly, then beat in the remaining eggs one by one into the lukewarm dough while stirring, and fold in the baking powder.

2. 2.

   Fill a piping bag fitted with a star tip with the choux pastry and pipe about 20 small mounds onto a parchment‑lined baking sheet.

3. 3.

   Bake the choux pastries in a preheated oven at 200 °C fan for about 25 minutes until golden brown; do not open the oven during the first 15 minutes or they will collapse. Remove, cut each one horizontally, and let cool.

4. 4.

   Prepare vanilla pudding according to the package instructions, then pipe the cold pudding into a piping bag with a star tip and fill the lower halves of the pastries.

5. 5.

   Whip cream with vanilla sugar until stiff peaks form and pipe it over the vanilla cream.

6. 6.

   Place the top halves back on the filling and dust with powdered sugar before serving.