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Ingredients:
For the cream puffs:
- 300 g water
- 150 g margarine
- 1 pinch of salt
- 300 g it’s us miklos’ universal mix flour mix
- 6-7 eggs, size “M”
Vanilla whipped cream:
- 600 ml milk or plant-based drink
- 120 g vanilla pudding powder
- 8 tbsp sugar
- 3 eggs, size “M”
- 1 tsp vanilla paste
- 500 ml heavy cream or dairy-free heavy cream
Preparation:
- Measure water, margarine and a pinch of salt into a saucepan and heat it until the margarine melts completely.
- Remove the saucepan from the stove, add the flour mixture and stir until there are no lumps.
- Place it back to the stove and heat it until the dough becomes a ball, that’s about 30-60 seconds.
- Set the dough aside and wait a bit till it cools down a bit.
- Add the eggs, one at a time, mixing thoroughly after each egg until foamy. It is important for it to have a creamy texture, but does not spread. Adjust the number of eggs accordingly.
- Let the dough rest for 15 minutes.
- Transfer the dough to a pastry bag and pipe fat dots onto a lined baking sheet.
- Bake in a preheated oven at 180 degrees for about 20 minutes. Let it cool down in the oven until lukewarm.
- For the vanilla whipped cream: mix the egg yolks, the vanilla pudding powder and sugar with the milk or plant-based drink until lumpfree and cook a thick pastry cream, then add the vanilla paste. Beat the egg whites into a stiff peak and stir into the hot pastry cream, then cool it down. Whip the heavy cream with the pastry cream until foamy.
- Spoon the cream into a piping bag with a 5mm plain nozzle. Push nozzle into base of each profiterole and fill with the cream.
Enjoy!
