French cream puffs
1 base recipe, use water
1/2 vanilla bean
1 glass kirsch
1-2 tablespoons lemon juice
2 tablespoons water
2 tblsp chopped pistachios
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© Janneke's Recipe pages - recipes cream puffs, pie and pastry making
How to prepare:
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 lenghtwise) 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.
First published: April 12, 2003, Netherlands
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