Cream puff

1. Choux Pastry

2. Put butter and and water into saucepan on low fire. Turn off the fire once butter has melted.
Add in flour and salt. Stir quickly until a dough it formed and does not stick to the saucepan.
Leave to cool for about 10-15 minutes.
Beat in eggs one at a time on a cake mixer (low speed) till mixture is stiff.
Using a ice cream scoop or teaspoon, scoop the dough onto a greased baking sheet.
Bake in a preheated oven at 190 celcius for 10 minutes. Reduce temperature to 170 celcius and bake for another 15 minutes.
Turn off the heat. Leave the puffs ito cool n the oven for another 20-30 minutes.

3. Crème Pâtissière (Filling)

4. Add yolks, 1/4 cup milk, vanilla beans, salt, cornflour in a bowl.
Bring the remaining 3/4 cup milk to a scald in a saucepan. Pour the hot milk in small stream into the egg mixture, whisking consistently with a balloon whisk as you pour. Once incorporated, pour everything back into the saucepan.
Whisk the mixture over over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
Once it reaches room temperature, scoop the creme into a piping bag or container. Refrigerate until ready to use.