Ingredients
For the dough
1 cup water
1/2 cup butter
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
3 large eggs
For the cream filling
2 cups milk
1/2 cup sugar
3 tablespoons cornstarch
2 egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
For frying
Vegetable oil for deep frying
For coating
Powdered sugar
Method
Prepare the cream filling
In a saucepan, heat the milk until warm
In a bowl, mix sugar, cornstarch, and egg yolks
Slowly add warm milk while stirring
Return mixture to the pan and cook on medium heat, stirring constantly until thick
Remove from heat and add butter and vanilla
Cover and let cool completely
Prepare the dough
In a saucepan, bring water, butter, sugar, and salt to a boil
Add flour all at once and stir until a smooth dough forms
Cook for 1 to 2 minutes until dough pulls away from the pan
Remove from heat and let cool slightly
Add eggs one by one, mixing well after each egg until smooth
Shape the pastries
Put dough in a piping bag or spoon small logs or balls onto parchment paper
Frying
Heat oil to medium heat
Fry dough pieces in batches until puffed and golden brown
Remove and drain on paper towels
Let cool slightly
Filling
Make a small hole in each pastry
Fill with prepared cream using a piping bag or spoon
Finishing
Dust generously with powdered sugar
Result
Crispy outside
Soft inside
Rich creamy filling
Storage
Keep in refrigerator
Best eaten within 24 hours