Instructions
Step 1: Make the Choux Pastry
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a saucepan, heat milk, water, butter, salt, and sugar over medium heat until the butter melts.
Once boiling, add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides.
Remove from heat and let it cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition until smooth.
Spread the dough evenly into a rectangle on the baking sheet.
Bake for 25-30 minutes until golden and puffed. Let cool completely.
Step 2: Prepare the Vanilla Cream
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Heat milk in a saucepan until warm, then slowly pour it into the egg mixture while whisking.
Return to heat and cook until thickened. Remove from heat, add vanilla extract, and let cool.
Fold in whipped heavy cream for an extra light texture.
Step 3: Assemble the Roll
Gently spread the vanilla cream over the cooled choux pastry.
Roll the pastry carefully into a log.
Chill for at least 1 hour before serving.
Step 4: Decorate & Serve
Dust with powdered sugar or drizzle with melted chocolate for an elegant finish.
Slice and enjoy this heavenly, creamy delight!
Pro Tips
Make ahead: You can prepare the vanilla cream a day before.
Extra crispy texture: Bake the pastry at 200°C for 15 minutes, then reduce to 180°C and bake for 10-15 minutes more.
Storage: Keep refrigerated for up to 2 days (if it lasts that long!).
Would you try this recipe? Let me know how it turns out!
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