Croque en Bouche

Ingredients for 1 servings:

• 500 ml milk
• 240 g butter
• 10 g salt
• 20 g sugar
• 400 g flour
• 12 eggs
• 1 liter of milk
• 1 piece(s) vanilla pod(s)
• 1 pinch of salt
• 8 egg yolks
• 300 g sugar
• 80 g flour
• 300 g powdered sugar

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Crunchy pastries made from cream puffs

In a saucepan, combine 500 ml of milk, butter, salt, and sugar, and bring to a boil. Add the flour and cook over high heat for about 4 minutes, stirring constantly, until the dough starts to stick away from the sides of the pan. Remove from the heat and gradually add the 12 eggs. Transfer this choux pastry to a piping bag and pipe 60 small profiteroles onto lightly buttered baking sheets. Bake at 200°C (top/bottom heat) for about 20 minutes. Meanwhile, prepare the cream for the filling: in a saucepan, soak the split vanilla pod in the hot milk for a while. Add a pinch of salt. In a mixing bowl, beat the egg yolks and sugar until thick and frothy. Slowly add the hot milk, whisking constantly. Return to the pan, mix in the flour, and heat slowly until the cream thickens, stirring constantly. Then let cool. Fill the profiteroles with the cream: use your finger to make a depression in the side and press in. Fill with the cream using a cake syringe or a piping bag with a small nozzle. Place the profiteroles on a plate to form a cone. To adhere them, melt the powdered sugar without adding any liquid and brush it onto the corresponding parts of the profiteroles. It’s best to spread a little on the bottom profiteroles at a time. As they cool, the sugar will solidify and hold everything together.