Cream Puffs

Using beaten egg. We put it in the oven, 425 F for 15 minutes. I need a lot of radiant heat, but then I lower the temperature to 375 and bake for 15 to 20 minutes longer, depending on the size of the puff pastry. If you want it to be a nice golden brown color, it will also sound hollow. In the oven. I'm so excited. Dessert out of the oven. The filling is cold, now we're going to make some whipped

cream

and here's the deal. There are two ways to fill the

cream

. You can fill it with whipped cream, that's fine. You can just fill it with pastry cream, but let me tell you, you will need a double batch of pastry cream and that will be difficult.

Yes, it can be delicious and this suits you perfectly but today I am going to make an easy cream, which I always call Cream Ambassador. She is very funny, he is generous and diplomatic. It's all cream-filled puff pastry topped with a little whipped cream or chantilly cream if you like. Even in a cold bowl with a cold whisk, I add cold cream. What's the price? One cup, 240 ml, half a liter. We will sweeten it a little with a couple of tablespoons of powdered sugar and then we will mix it to maximum consistency before curdling it. Stay tuned because it will happen very quickly.

Start at medium speed and increase to maximum. We'll see. This looks good. Beautiful and cruel. Maybe. Looks good. You have a nice hard climax. You don't want it to wrinkle. I can't emphasize this enough. It turns into butter, delicious butter. Okay, if we put this aside, we'll put this one aside and I'll take out another bowl. Another bowl, that's all I need. So here's the deal. When you take the pastry cream out of the fridge you say, what's going on here? This looks like some kind of jelly. It's not like the amazing, silky stuff John described.

Okay, okay, leave it. Now you are going to break it up with your whisk. But then you'll screw it up and come back to life. So, bat, bat, bat. You can also use an electric mixer, well that's fine. This is actually perfect for pipes. OMG, it looks amazing! Like thousands of little vanilla seeds lying around. So, everything is nice and smooth. What we are going to do is add a couple of whipped cream and we are going to dilute it, but we are going to beat it. So fail, fail, fail. For the rest I'm going to make the whipped cream.

If you want to add a stabilizer to your whipped cream, go ahead, but I think using cornstarch in baking is fine by adding a little cornstarch that would be in the powdered sugar. Wow, this blend is absolutely amazing! I would go crazy and eat the whole plate in one sitting. I'll feel nauseous afterwards, but it's worth it. Once I start this way, I'll switch it to the whisk. This is like a business. So we filled the cake and we were almost done. We will send this in the container. Equipped with a large star tip. It is one of the ways, and here we are done.

Do not overfill the frosting bag. It's easier to refill it than have a mess come out the other end. It is not necessary to cut it exactly in half. It may be a little higher. Fill that cake. Looks great. Put the cover here. Then we will finish it with a little powdered sugar. This is all you need. Just two small clicks. This is incredibly delicious, absolutely amazing. And everyone will love it, I guarantee it. I'm about to start on all the cream

puffs

. I'm not sure if I'll share it, but before that, if you liked the video, check out the French playlist.

You'll love all your favorite French pastries too. But now it's time to eat something. It is perfect in every way, shape. I really hope you make this recipe. If you liked this video, hit the like button and subscribe and I'll see you in the next video.