Creme Puff with Vanilla Filling

Preheat the oven to 180°C (medium)

Grease a 20cm x 30cm baking dish with butter. Reserve

In a stand mixer, beat the whites until stiff peaks form (approximately 2 minutes)

Gradually add the flour, beating always, until a homogeneous mixture forms (approximately 2 minutes)

Add the yolks and continue beating until the mixture becomes creamy (about 5 minutes)

Remove from the stand mixer

Sift the flour and salt over the mixture

With a spatula, mix gently until uniform

Transfer to the reserved baking dish

Bake in the preheated oven until it starts to detach from the edges (about 20 minutes)

Let cool for about 10 minutes

Lay a clean cloth on a flat surface and dust with cornstarch

With a spatula, release the sides and bottom of the dough

Unmold onto the cloth

Prepare the filling: while the dough is baking, in a medium saucepan, mix the cornstarch with milk

Gradually add the vanilla extract, egg yolk, and more milk, stirring always with a wooden spoon

Bring to a simmer over medium heat, stirring constantly, until thickened (about 4 minutes)

Let cool

Cover with plastic wrap in contact with the surface and let cool

Spread the filling over the dough

With the help of the cloth, roll the cream puff lengthwise

Transfer to a serving dish and serve immediately

140 calories per slice