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Vanilla cream puff ring filled with cooked pastry cream
Dishvera

Vanilla Cream Puff Ring

A cream puff ring is a generous choux pastry shell split and filled with cooked vanilla pastry cream. Its lift comes from steam, so the oven needs time to expand the ring and then dry its inner walls. Make the filling first and chill it while the shell is prepared. Both parts must be cool before assembly. A final short refrigerator rest helps the filled ring hold together when it is cut into portions.
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Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Cooling and setting 1 hour 40 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French
Calories: 308
Ingredients Equipment Method Notes

Ingredients
  

  • 240 ml water for pastry
  • 100 g butter for pastry
  • 150 g all-purpose flour
  • 4 large eggs for pastry, last egg beaten separately
  • 1/4 tsp fine salt
  • 400 ml milk for filling
  • 3 large egg yolks
  • 70 g sugar
  • 30 g cornstarch
  • 1 tsp vanilla extract
  • 15 g butter for filling

Equipment

  • Saucepan
  • Baking tray
  • Piping bag
  • Electric whisk
  • Cooling rack

Method
 

  1. Whisk yolks, sugar and cornstarch with 100 ml milk. Heat remaining milk until steaming, whisk into yolks, return to the pan and cook, whisking, until bubbling for 1 minute. Stir in vanilla and filling butter; chill covered in a shallow container for at least 60 minutes while making pastry.
    3 large egg yolks, 70 g sugar, 30 g cornstarch, 400 ml milk, 1 tsp vanilla extract, 15 g butter
  2. Preheat a conventional oven to 425°F (220°C). Bring pastry water, pastry butter and salt to a boil. Add flour off heat, stir firmly, then cook 2 minutes over medium heat until a smooth ball forms. Cool for about 10 minutes to below 125°F (52°C).
    240 ml water, 100 g butter, 1/4 tsp fine salt, 150 g all-purpose flour
  3. Beat three eggs into paste one at a time. Add enough beaten fourth egg for a thick glossy paste. Pipe a thick ring following a 9-inch (about 23 cm) circle on parchment, leaving an open center.
    4 large eggs
  4. Bake 15 minutes, reduce to 350°F (175°C) and bake about 30 minutes more, until the ring is well risen, deep golden brown and firm. Bake a little longer if needed before making small side slits. Return to the oven for another 5 minutes to dry. Cool on a rack for about 30 minutes, or longer until completely cold.
  5. Split ring horizontally with a serrated knife. Stir chilled pastry cream smooth, spread inside and replace the top. Refrigerate 60 minutes before cutting into eight portions.

Notes

Yield: 1 ring; 8 portions