Wow Mom’s Famous Cream Puffs

Ideal recipe to end a meal with a sweet touch.

* For the pastry cream
° 3 egg yolks
° 0.33 l whole milk
° 125 g sugar
° 2 tbsp. to s. cornstarch Maïzena
° 0.5 tsp. to c. vanilla extract or liquid vanilla
* For the choux pastry
° Egg
° 3 medium eggs
° 1 egg
° 125 g flour
° 75 g butter
° 25 cl of water
° 1 pinch of salt

* Preparation:

1 - Make the pastry cream:
Boil the milk with half the sugar and the liquid vanilla.
In a bowl, whisk together the egg yolks and the rest of the sugar until the mixture is well bleached. Add the cornstarch and mix.
and add  boiling milk when beating. Return to the pan.
Place the saucepan on low heat, still stirring with a whisk.
Bring to a boil, whisking constantly and cook for 6 min .
Cool cream in the refrigerator.

2 - Prepare the choux pastry:
Preheat your oven to 180 ° C .
In a pan , bring the water to a boil with the butter pieces and salt.
Remove from the heat and throw in the flour at once. Stir with a wooden spatula until the mixture forms a thick paste that sticks to the spatula.
Return the pan to a light heat and dry the dough for a few seconds.
Remove the pan from the heat then 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 progressively because otherwise the dough may be too runny and you may miss your choux pastry.
Place little piles using a pastry bag .
Brown and bake for about 26 min . Cabbages should be dry.

3 - Garnish the cabbage:
Make an incision in the side of the cabbages and, using a pocket, garnish the cabbages.