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Traditional Czech Větrník Pastries: 12 Individual Round Choux Desserts with Vanilla and Caramel Creams and Set Caramel Glaze
Step 1 of 8
Czechia
3 hours
Serves 12
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Traditional Czech Větrník Pastries: 12 Individual Round Choux Desserts with Vanilla and Caramel Creams and Set Caramel Glaze
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 8
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Bring the milk, water, butter, salt and sugar to a boil. Add the flour at once and beat over medium heat until a smooth film forms on the pan.
Ingredients quick view
125 ml milk
125 ml water
100 g unsalted butter
Pinch of salt
1 tsp sugar
140 g all-purpose flour
4 large eggs
2 cups whole milk for vanilla custard
4 egg yolks
80 g sugar for vanilla custard
35 g cornstarch
1 tsp vanilla
1 cup heavy cream for vanilla layer
100 g sugar for caramel cream
100 ml hot heavy cream
1 1/2 cups cold heavy cream
200 g powdered sugar
3 tbsp hot water
1 tbsp dark caramel syrup or caramel colour for glaze
Tips quick view
Bake the shells until firmly dry so the two fillings do not make them collapse.
Both custard and caramel base must be cold before whipped cream is folded in.
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