Ingredients:
For the Pastry:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
For the Filling:
2 cups milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup heavy cream, whipped
For the Topping:
Powdered sugar for dusting
Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the Pastry:
Put the butter, salt, and water in a medium pot. After setting it over medium heat, bring it to a boil.
When the mixture pulls away from the pan and forms a ball, add the flour all at once and stir quickly. . Take off the heat.
Give it five minutes to cool. Beat thoroughly after adding each egg until the dough is smooth and glossy.
Shape and Bake:
Using a pastry bag or spoon, drop 2-inch mounds of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 20-25 minutes, or until puffs are golden and sound hollow when tapped.
When baking, avoid opening the oven door.
Take out of the oven and use a toothpick to puncture each puff to release the steam. . Cool on a wire rack.
Prepare the Filling:
Heat milk in a medium saucepan until it begins to simmer. Whisk the egg yolks, cornstarch, and sugar in a bowl until smooth.
Whisk continuously as you slowly pour hot milk into the egg yolk mixture. . Return to saucepan and cook over medium heat, stirring until thickened and boiling.
Remove from heat and stir in vanilla. Cool, then fold in whipped cream.
Assemble:
Slice cooled puffs in half horizontally. Fill bottoms with prepared filling, then replace tops.
Finish:
Dust with powdered sugar before serving.