Cream Puffs Recipe:

Craquelin (Cookie):

• 33g unsalted butter, softened
• 40g granulated sugar
• 40g all-purpose flour

1. In a bowl, cream together softened butter and sugar until light and fluffy.
2. Add flour and mix until a dough forms.
3. Roll the dough between two sheets of parchment paper to the desired thickness.
4. Chill the dough in the refrigerator while preparing the choux pastry.

Choux Pastry:

• 65g all-purpose flour
• 65g milk
• 65g water
• 60g unsalted butter
• 2g salt
• 3 large eggs

1. Preheat the oven to 200°C (400°F). Line baking sheets with parchment paper.
2. In a saucepan, combine milk, water, butter, and salt. Bring to a boil.
3. Add flour all at once, stirring vigorously until the mixture forms a ball.
4. Transfer the mixture to a mixing bowl and let it cool slightly.
5. Gradually add eggs, one at a time, mixing well after each addition until smooth.
6. Pipe or spoon choux onto prepared baking sheets. Top each with a disc of chilled craquelin dough.
7. Bake for 15-20 minutes until golden brown and puffed. Avoid opening the oven door while baking.
8. Let cool on a wire rack.

Cream Filling:

• 2 egg yolks
• 35g granulated sugar
• 10g cornstarch
• 200g milk
• 1 tsp vanilla extract (optional)
• 170g heavy cream
• 17g granulated sugar

1. In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and creamy.
2. In a saucepan, heat milk until steaming.
3. Gradually whisk hot milk into the egg yolk mixture.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
5. Remove from heat, stir in vanilla extract, and let cool completely.
6. In a separate bowl, whip heavy cream and sugar until stiff peaks form.
7. Fold whipped cream into the cooled custard until smooth.

Assembly:

1. Fill cooled choux with cream filling using a piping bag.
2. Serve immediately or refrigerate until ready to serve.

Enjoy these delicious crispy cream puffs!