In a bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and thick.
In a saucepot, scald the milk over medium-high heat.
Temper the egg yolk mixture, by slowly adding the hot milk into the bowl and whisking vigorously.
Pour the mixture back into the pot, and bring to a boil over medium-heat, stirring constantly.
Boil for 1 minute, and remove for the heat.
Strain through a fine-mesh sieve into a bowl, and stir in the butter and vanilla extract.
Cover the surface with plastic wrap, and refrigerate for at least 2 hours.
Pour the water, milk, butter, salt, and sugar into a saucepot.
Bring to a boil over medium-high heat.
Turn off the heat, and stir in the flour until a dough forms.
Cook the dough over medium-heat, stirring the dough until a film forms on the bottom of the pot.
Transfer the dough to a bowl, and allow to cool for 10 minutes.
Preheat your oven to 425°F, and line a large baking sheet with parchment paper.
Mix in the vanilla extract until incorporated.
Add in the eggs, one at a time, until a smooth dough forms.
Place into a piping bag fitted with a large round tip.
Pipe 1-inch circles onto the baking sheet.
Lightly brush each cream puff with egg wash, and bake for 10 minutes.
Reduce the oven temperature to 350°F, and bake for 15-20 minutes more until golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Poke each cream puff with a toothpick to allow the steam to vent.
Place the pastry cream into a piping bag with a small round tip.
Cut an x into the bottom of the cream puff, and fill with pastry cream until full.
Serve immediately, or refrigerate.
Enjoy!
Classic Cream Puffs https://www.closethecooks.com/2020/09/21/classic-cream-puffs/ September 21, 2020