Great dessert for brunch or dinner – vanilla cream puffs topped with pecan streusel. So delicious and addictive you won’t be able to eat only one.
Pecan and Vanilla Cream Puffs
For pecan streusel:
- 100 grams cold butter cut into cubes
- 100 grams sugar
- 80 grams all-purpose flour
- 20 grams pecans
- Pinch of salt
For the cream puffs:
- 250 ml. milk
- Pinch of salt
- 60 grams sugar
- 100 grams butter
- 140 grams all-purpose flour
- 3-4 beaten eggs
For vanilla cream:
- 500 ml. milk
- Grains of 1 vanilla bean
- 140 grams sugar
- 4 large egg yolks
- 50 grams cornstarch
- 250 ml. heavy cream
Pecan streusel:
-
In a food processor with a steel blade put flour, pecans, sugar, butter and salt and blend at high speed until the dough clumps .
- Transfer the dough to a work surface and form a disc shape. Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured surface to about 3-4 mm thick and cut out 4 cm circles. Refrigerate.
Cream puffs:
-
Preheat oven 190c degrees.
- In a medium saucepan put milk, sugar, butter and salt and heat to a strong boil.
- Add flour and stir while cooking, until it turns into a lump of dough.
- Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
- Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a “trail” with a wooden spoon in the center of the dough – if the track remains stable, add some eggs, and if it closes a bit – the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
- Transfer the dough to a pastry bag fitted with a round 1-2 cm piping tip. On a baking tray lined with baking paper pipe small cream puffs (about 3-4 cm in diameter). It’s important to leave some space between the creampuffs.
- Put a pecan streusel circle on top of each creampuff and lightly press it down.
- Baking: bake for 12-15 minutes – is important not to open the oven door during this time.
- Lower the oven temperature to 180c degrees and bake for another 7-10 minutes, until completely golden and set.
- Cool completely before filling.
Vanilla cream:
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In a small saucepan put milk, sugar and vanilla and bring to a simmer.
- In a separate bowl, whisk egg yolks and cornstarch until blended. If the mixture is too thick – add a teaspoon of cold water.
- When the milk mixture is boiling remove from heat and add about 1/3 of it into the yolk mixture while vigorous whisking. When blended, return into the pan with the remaining milk and mix.
- Continue to cook over medium-low heat, while whisking constantly, until a very thick pastry cream forms.
- Transfer the cream into a sealed container and cover its top with plastic wrap to avoid crust from forming. Cool completely in the refrigerator.
- Transfer the cold cream into a bowl and mix well with a whisk until it returns to the original texture. Add rum and continue to mix until uniform.
- Whip the heavy cream to stiff peaks and gently fold into the vanilla cream until smooth.
- Transfer the cream into a pastry bag with a 1 cm round piping tip and fill the puffs.
- Garnish with powdered sugar and serve.
- Keep the cream puff in a closed container in the refrigerator for up to 3-4 days, but they are at their best on the day or two after preparation.
- You can use any other nut you like instead of pecans.

Photo: Natalie Levin