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– Fresh berries (such as raspberries or strawberries)
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### Instructions:
**Step 1: Make the Choux Pastry**
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a saucepan over medium heat, combine the water, butter, salt, and sugar. Stir occasionally until the butter is completely melted, and the mixture comes to a gentle boil. Once boiling, remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough begins to come together into a smooth, thick paste. Return the saucepan to low heat for 1-2 minutes, stirring constantly, to help dry out the dough slightly.
Next, remove the saucepan from the heat and allow the dough to cool for 5 minutes. Add the eggs, one at a time, mixing well after each addition. The dough should become smooth, shiny, and slightly elastic. Stir in the vanilla extract.
**Step 2: Pipe the Choux Pastry**
Transfer the choux pastry dough to a piping bag fitted with a large round tip. On the prepared baking sheet, pipe a long, thin strip of dough about 12-14 inches in length. It should resemble a rolled-up log shape that will later be spiraled. Make sure to leave some space between the pastry and the edge of the baking sheet, as the dough will expand while baking.
Bake the choux pastry for about 25-30 minutes, or until it is puffed, golden brown, and firm to the touch. Do not open the oven door while the pastry is baking, as this may cause it to deflate. Once baked, remove the pastry from the oven and allow it to cool completely on a wire rack.
**Step 3: Make the Vanilla Custard**
While the choux pastry cools, prepare the vanilla custard filling. In a saucepan, heat the milk and sugar over medium heat until it just begins to simmer. If using a vanilla bean, split it lengthwise and scrape out the seeds, then add both the seeds and the pod to the milk mixture. If using vanilla extract, you’ll add it later.
In a separate bowl, whisk together the egg yolks, cornstarch, and a small amount of the warm milk mixture. This helps temper the eggs, preventing them from curdling when added to the hot milk.
Gradually pour the egg mixture into the saucepan with the remaining milk while stirring constantly. Return the saucepan to the stove and cook over medium heat, whisking continuously, until the custard thickens to the consistency of heavy cream (about 5-7 minutes). Once thickened, remove the custard from the heat and discard the vanilla bean pod (if using).
Stir in the butter and vanilla extract (if using) until smooth and fully incorporated. Transfer the custard to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Allow it to cool to room temperature.
**Step 4: Assemble the Roulade**
Once the choux pastry is completely cooled, carefully slice it in half lengthwise. You want to keep the top layer intact while scooping out some of the soft interior, leaving a hollow space for the custard.
Fill the hollow space with the cooled vanilla custard, spreading it evenly along the length of the pastry. Once the custard is in place, gently place the top half of the pastry back on, creating a sealed roulade.
**Step 5: Whip the Cream and Garnish**
For an extra indulgent touch, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream on top of the roulade, creating a smooth layer.
If desired, garnish with fresh berries and a dusting of powdered sugar for an extra pop of color and freshness.
**Step 6: Serve and Enjoy**
Slice the roulade into thick pieces and serve immediately. You’ll be greeted with the delicious combination of crisp, airy choux pastry and rich, creamy vanilla custard. This roulade is sure to be a hit at any celebration!
### Tips for the Perfect Vanilla Custard Choux Pastry Roulade:
– **Don’t Rush the Choux Pastry**: The key to perfect choux pastry is in the consistency of the dough. Be patient while adding the eggs, and make sure each egg is fully incorporated before adding the next.
– **Cooling Time**: Make sure your choux pastry is completely cool before slicing and filling. This ensures the custard doesn’t melt into the pastry and maintains its shape.
– **Custard Consistency**: If your custard becomes too thick, simply add a small splash of milk to loosen it up until it reaches the desired consistency.
– **Chill Before Serving**: If you have time, let the roulade chill in the fridge for about 30 minutes before slicing. This allows the custard to set further and makes the roulade easier to slice.
### Why You’ll Love This Roulade:
The **Vanilla Custard Choux Pastry Roulade** is a dessert that combines classic French pastry techniques with a modern twist. It’s indulgent, beautiful, and, best of all, delicious. The soft choux pastry gives way to a smooth, silky vanilla custard that’s simply irresistible. Whether you’re serving it at a dinner party, special celebration, or simply enjoying it as a treat, this roulade is sure to impress everyone who gets a bite.
So, gather your ingredients and get ready to bake this extraordinary dessert that’s both fun to make and delightful to eat!
