Cream Puffs

Make the pastry cream:

Boil the milk with half of the sugar and the liquid vanilla.

In a bowl, whisk the egg yolks and remaining sugar until the mixture is well blanched.

Add the cornflour and mix.

Then add the boiling milk while whisking.

Pour back into the pan.

Place the pan on low heat, stirring constantly with a whisk.

Bring to a boil while beating constantly and cook for 3 minutes.

Cool the cream in the refrigerator.

Prepare the puff pastry:

Preheat your oven to 180 ° C.

In a saucepan, bring the water to boil with the butter and salt.

Get out of the fire and throw the flour at once.

Stir with a wooden spatula until the mixture forms a thick paste that sticks to the spatula.

Put the pan back on a low heat and dry the dough for a few seconds.

Remove the pan from the heat and add each egg, one after the other, mixing vigorously until the egg and the dough are assimilated.

The dough becomes runny but not liquid.

You must put the last egg gradually because otherwise the dough may be too liquid and you may miss your dough.

Place small piles using a piping bag.

Brown and bake for about 25 minutes.

The cabbage must be dry.

Garnish the puffs:

Make an incision on the side of the puff and, with a pocket, garnish it