The vanilla cream puff is a simple, but truly “elegant” and delicious cake, now we will make it a bit crazy with a new type of filling.
We boil 3/4 cup (2dl) of water with 1/2 cup (120g) of butter (or margarine) and we pour 1 2/3 cup (200g) of flour in it all at once.
The dough has to stick together into a big ball like this. We quickly load it over into the robot machine, but I think the manual robot machine is just as good. After this we stir it a bit then we add 5 eggs to it one by one.
Each time after adding the next egg we have to work the dough over thoroughly, so it takes up the egg completely. In the meantime we preheat the oven to 400 F (200 degrees).
Meanwhile we have prepared the baking pan, which we lined with baking paper. I use brown silicon baking paper, this has worked the best and it can be reused several times.
After this we shape rolls with two teaspoons, which we place on the baking paper about 3/4 inch (2cm) from each other. We put the baking pan into the oven and bake it for 25-27 minutes at 400 F (200 degrees). It’s important not to open the oven, only at the end of the baking at the worst, otherwise the dough might collapse! If we make larger lumps we can count on 30 minutes of baking time.
We cut the tops of the puffs off with a sharp knife.
The inside of the vanilla cream puff is empty, this is where we put the filling:
We have mixed 1 cup if unflavoured yogurt with the same amount of whipped cream (the spray just happened to be handy), and 3 tablespoonful of home-made lavender honey. We scooped this into the centre of the puffs with a teaspoon. The result: