Ingredients:

Pastry:

250ml water

100g butter

200g flour

4 eggs

Custard Cream:

1 egg

4 tablespoon flour

150g sugar

1/2 teaspoon vanilla extract

400ml milk

100g butter

Preparation: 

Pastry:

• Bring water to boil and melt butter in it
• Add flour and constantly stirring with a spoon cook the dough to dry out the paste
• When the dough is ready, one at a time break in the eggs mixing with a mixer
• Using ice cream spoon (or a big table spoon) put the choux dough on a parchment paper about 10cm apart. you nwill have 12-14 pieces
• Bake for 30 minutes at 180C. Baking time depends on oven, it can be plus or minus 5 minutes.

Custard Cream:

• Break the egg in a saucepan, add flour and whisk until combine, then add sugar
• Put the saucepan on the stove and slowly pure in milk while whisking
• Cook the cream over medium heat constantly whisking. Avoiding the cream stick on the bottom
• Cream should become thicker in 15-20 minutes.
• Take from the stove, let it cool a little bit, add butter and mix very well

How to assamble choux

• When cream is cool, cut the choux from one side and put inside 2 tablespoon of custard cream
• Dust with icing sugar before serving