Preparation

• In a bowl, mix the egg yolks together with the sugar and flour or cornstarch.

  

• Vigorously mix the mixture with a hand or electric whisk until you obtain a smooth cream. Add the vanilla flavoring as well.

  Heat the milk in a saucepan, and when it is warm, add the egg mixture.

  

• Mix with a spatula or whisk and cook your cream over low heat until you achieve the desired consistency.

  

• Place a saucepan over the heat with the water.

  Add the butter and let it melt.

  When water and butter are hot, add a pinch of salt.

  

• Bring the mixture to a simmer, then add the flour all at once.

  Vigorously mix with a hand whisk until you get a firm and elastic dough.

  Transfer the dough into a large bowl and let it cool completely.

  

• When the dough is cold, start adding the eggs, one at a time, mixing and always allowing the first egg to be absorbed before adding the second.

  Transfer the obtained mixture into a piping bag.

  

• On a baking sheet covered with parchment paper, create mounds of dough about the size of a walnut.

  With moistened fingers, then, eliminate the tip that will form with the piping bag.

  Sprinkle the surface of each puff with sugar sprinkles.

  

• Bake the puffs in a preheated convection oven at 392°F and bake them for 15 minutes.

  When the puffs are cooked, do not remove them immediately, but open the oven door and let them acclimatize gradually so that they do not deflate.

  Once they are well cooled and crisp, cut the puffs in half.

  

• Whip the fresh liquid cream with the powdered sugar until firm and transfer both the whipped cream and the custard cream into two piping bags, then create a base of custard cream and cover with plenty of whipped cream.

  Store in the fridge until ready to serve.