Choux pastry with almond and vanilla cream

This delicious choux pastry recipe features a light and airy base filled with creamy vanilla almond cream. replaces the word nice with emptypped with sliced ​​almonds and a hint of almond butter or praline paste, each bite offers the perfect balance of sweet and nutty.

Why you'll love this: These pastries are not only visually appealing, but also full of flavor. The combination of vanilla and almond in the cream gives a luxurious taste that pairs wonderfully with the delicate choux pastry. The addition of sliced ​​almonds adds a delicious crunch, enhancing the texture profile. Perfect for any occasion, these pastries are sure to impress.

Ingredients:

• Milk: 100 ml
• Water: 100 ml
• Sugar: 2 teaspoons
• Salt: a pinch
• Butter: 85 g
• Flour: 130 g
• Medium eggs: 4 (220 g, at room temperature)
• Milk for cream: 2 1/2 cups (550 ml)
• Sugar for cream: 3/4 cup (150 g)
• Egg yolks: 3 (60 g)
• Cornstarch: 6 tablespoons (54 g)
• Butter for the cream: 4 tablespoons (56 g)
• Vanilla extract: 1 tablespoon
• Almond butter or praline paste: 1/2 cup
• Egg white: For basting
• Sliced ​​almonds: for garnish

Instructions:

1. Preparation of the choux pastry: Preheat oven to 350F (175C). Line a baking sheet with parchment paper or a silicone mat. In a saucepan, bring the milk, water, sugar, salt and butter to a boil. Add the flour and stir until well combined. Cook over low heat for 1 to 2 minutes, then transfer to a bowl to cool. Beat in eggs one at a time until smooth.
2. Piping: Place dough in a piping bag with a 1/2-inch round tip. Create round shapes on the baking sheet, making sure they are not too thin. Brush with egg white and sprinkle with flaked almonds. Bake for 37-40 minutes until golden brown. Let dry in the oven with a wooden spoon in the door for 40 to 60 minutes.
3. Vanilla almond cream: In a saucepan, combine the milk and sugar; bring to a boil. In another bowl, whisk together the egg yolks and cornstarch. Gradually add the hot milk to the egg mixture, then return to the saucepan. Cook until thickened, stirring constantly. Remove from heat, add butter, vanilla extract and almond butter. Refrigerate until set.
4. Assembly: Cut the cooled choux pastry in half. Pipe almond butter on the bottom half and add almond pieces. Drizzle vanilla almond cream over the almond butter. Place the top half of the choux pastry on the cream.
5. The finishing touch: Sprinkle with powdered sugar. Refrigerate 20 to 30 minutes before serving.

Savor these exquisite almond and vanilla cream puffs, a delight that combines elegance and deliciousness in every bite!