Princess Cookies

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Fluffy doughnuts filled with vanilla cream that will delight both young and old at parties or simply at home for dessert.

In a large bowl, beat three eggs, add vanilla sugar, 60 g of flour, and 100 ml of milk. Mix the mixture smoothly with a whisk. Pour the remaining milk into a saucepan and heat it almost to boiling. Then remove the saucepan from the heat and slowly pour in the egg mixture while stirring. Cook the egg-milk mixture over low heat for 15 to 20 minutes until it thickens. Pour the mixture into a bowl and cover it with cling film, pressing it onto the surface of the cream to prevent a skin from forming.
For the cooked choux pastry, boil water, salt, and butter in a saucepan. Then remove it from the heat and gradually add flour to the saucepan, mixing well to avoid lumps. Return the saucepan to moderate heat and stir the mixture until it pulls away from the pan. Let the mixture cool.
Preheat the oven to 220 °C. Add one egg to the cooled pastry mixture and mix well to combine. Then add the remaining eggs and mix again. Line a baking tray with parchment paper. Fill a clean plastic bag with the dough and cut off a corner. Pipe the dough into small mounds. Place the tray in the preheated oven and bake for ten minutes. Then reduce the oven temperature to 180 °C and bake for another 15 minutes until the cookies turn golden. Remove them from the oven and let them cool.
Cut the cooled cookies horizontally and fill them with the cream. For decoration, you can dust them with powdered sugar.

The vanilla cream can also be made with a pre-prepared mix available in stores.