Say "bonjour" to your new fave dessert: vanilla bean cupcakes topped with Paris–Brest, a custard-filled French choux pastry.
23 ingredients
Refrigerated
- 6 Egg yolks
- 2 Eggs, large
- 4 Eggs
Baking & Spices
- 3 tsp Baking powder
- 265 g Caster (superfine) sugar
- 2 tbsp Cornstarch
- 649 g Flour
- 2 tbsp Flour
- 1 Icing sugar to dust
- 1 tsp Salt
- 100 g Sugar
- 1 tsp Sugar
Oils & Vinegars
- 125 ml Vegetable oil
Nuts & Seeds
- 100 g Almonds, flaked
Bread & Baked Goods
- 1 Choux pastry
Dairy
- 250 g Butter, unsalted
- 300 g Butter
- 2 tbsp Greek yogurt
- 375 ml Milk
- 500 ml Milk, hot
Desserts
- 4 tsp Gelatin, powder
Liquids
- 250 ml Water
Other
- 1 teaspoon vanilla bean paste or extract