Vanilla Cream Puffs

Prepare the cream according to the recipe and, while still warm, pour it into 15 small cups that hold 50ml each

Refrigerate until firm, but not hard

Insert a wooden stick suitable for puffs in the center of each cup and refrigerate overnight

To unmold, carefully tear off the cup

If desired, dip each puff into melted chocolate after unmolding

You can also give color to mini puffs: add 3 tablespoons of cranberry to 1 1/2 cups of cream (will leave 1 cup of vanilla cream)

Distribute a little cream among each of the 15 cups

Refrigerate for a few minutes to firm the cream

Pour in the remaining vanilla cream

Repeat the freezing process and finally complete with the remaining cranberry cream

Insert the wooden sticks and refrigerate until firm to unmold.