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French Cream Puffs with Vanilla Custard and Whipped Cream
Delicate choux pastry shells filled with silky vanilla custard and light whipped cream. A classic French dessert that looks impressive but is doable at home with a piping bag and a few simple steps.
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Cost Breakdown
Critical Success Points
- • Stirring the flour into the boiling butter‑milk‑water mixture until the dough pulls away from the pan (step 4).
- • Adding eggs gradually to achieve the correct dough consistency (step 5).
- • Baking with the two‑stage temperature to ensure proper rise and color (step 7).
- • Cooking custard without scorching; stop when large bubbles appear (step 10).
- • Refrigerating assembled puffs for at least 2 hours for proper set (step 14).
Safety Warnings
- • Handle the hot oven and boiling liquid with oven mitts.
- • Custard reaches high temperatures; stir constantly to avoid burns.
- • Use a sharp knife or cutter carefully when cutting the shortbread base.
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