INGREDIENTS
For the choux pastry
2 cups water
1 cup butter
2 cups all purpose flour
8 eggs
1 teaspoon salt
2 tablespoons sugar
For the vanilla cream filling
4 cups milk
1 cup sugar
6 egg yolks
1/2 cup cornstarch
2 tablespoons butter
2 teaspoons vanilla
For topping
Powdered sugar
INSTRUCTIONS
Choux pastry
In a pot bring water, butter, salt and sugar to a boil.
Add flour all at once and stir strongly until dough forms and leaves the sides of the pot.
Remove from heat and let cool 5 minutes.
Add eggs one by one, mixing well after each egg until smooth and glossy.
Pipe or spoon dough onto baking tray lined with paper.
Bake at 200°C (390°F) for 25 to 30 minutes until puffed and golden.
Turn off oven, open door slightly and leave inside 10 minutes to dry.
Let cool completely.
Vanilla cream
Heat milk in a pot until warm.
In another bowl whisk egg yolks, sugar and cornstarch.
Pour warm milk slowly into egg mixture while whisking.
Return to pot and cook on medium heat, stirring constantly until thick.
Remove from heat and add butter and vanilla.
Cover cream with plastic touching the surface and cool completely.
Assembly
Cut cream puffs in half.
Fill generously with vanilla cream.
Close and dust with powdered sugar.
YIELD
About 30 to 35 large cream puffs
SERVING IDEAS
Fill with chocolate cream
Add whipped cream
Top with chocolate sauce
Serve chilled or room temperature