Heat the milk with the vanilla. In a bowl, whisk the egg yolks with the sugar until pale and creamy, then add the cornstarch. Gradually pour in the hot milk while whisking.
Return the mixture to the saucepan and cook over medium heat until thickened. Remove from the heat and stir in the butter . Let cool completely before filling the cream puffs.
4. Fill the cabbages
Cut the cream puffs in half or pierce the base. Using a piping bag, fill generously with pastry cream. Dust with icing sugar before serving.
Success Tips
- Dry the dough well before adding the eggs for well-risen choux pastries.
- Never open the oven during cooking.
- For a lighter version, replace the pastry cream with vanilla whipped cream.
- The choux pastries are filled just before eating to preserve their crispness.
