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Ingredients
For the Pastry Cream:
- 2 eggs
- 120 grams (4 oz) sugar
- 15 grams (0.5 oz) vanilla sugar
- 500 ml (17 oz) milk
- 60 grams (2 oz) cornstarch
For the Choux Pastry:
- 100 ml water
- 100 ml milk
- 80 grams butter
- 120 grams flour
- 4 eggs (add one at a time, you may not need all)
- 30 grams (1 oz) laminated almonds
For the Mascarpone Cream:
- 250 grams (8.8 oz) mascarpone cream cheese
- Powdered sugar for decorating
Instructions
1. Prepare the Pastry Cream:
- In a saucepan, whisk together the eggs, sugar, and vanilla sugar until well combined.
- Add the cornstarch and mix thoroughly.
- Gradually stream in the milk, continuously whisking to ensure a smooth mixture without lumps.
- Continue cooking over medium heat, stirring frequently, until the mixture thickens and begins to boil.
- Remove from heat and let it cool, covering the surface with plastic wrap to prevent a skin from forming.
2. Make the Choux Pastry:
- Set the oven to 180°C (350°F) and prepare a baking sheet by lining it with parchment paper.
- In a medium saucepan, combine the water, milk, and butter. Bring to a boil.
- When the mixture reaches a boil, quickly add the flour in one go, stirring forcefully until it forms a ball and detaches from the sides of the pan.
- Remove from heat and let it cool slightly.
- Incorporate the eggs individually, beating thoroughly after each one until the dough becomes smooth and glossy.
- Spoon the dough into a piping bag and pipe small heaps onto the lined baking sheet.
- Sprinkle with laminated almonds.
- Cook in the oven for 20-25 minutes, until they are puffed up and a rich golden brown. Let cool completely.
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