French cream puffs

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Ingredients:

1 base recipe, use water

5 dl milk

1/2 vanilla bean

4 egg yolks

125 gr sugar

75 gr cornstarch

1 glass kirsch

200 gr icing sugar

1-2 tablespoons lemon juice

2 tablespoons water

2 tblsp chopped pistachios

extra:

oven

Preparation:

© Janneke's Recipe pages - recipes cream puffs, pie and pastry making

Preheat the oven to 250°C/480°F (fan oven 225°C/440°F).

Bake the cream puffs 30 minutes according to the recipe, use water.

Heat the milk with the vanillabean (cut open in the length) and simmer 5 minutes over low heat. Remove the bean and add seeds. Mix egg yolks, sugar and cornstarch and add, while stirring well, to the milk. Bring stirring to a boil. Place the pan in a bowl with cold water to cool and stir from time to time. Add the kirsch when the pudding is cold.

Cut one side of the cream puffs open and fill the puffs, using a piping bag, with the stuffing. Use a star-shaped needle with a large opening.

Mix icing sugar with lemon juice and water to a smooth glaze and coat the cream puffs.

Sprinkle with the chopped nuts before the glaze gets firm.