Stuffed choux

INGREDIENTS

• 360ml (1 ½ cup) water;
• 150g (⅔ cup) butter, cut into cubes;
• 150g (1 cup) all-purpose flour;
• ½ tsp salt;
• 4 large eggs;
• 500g (2 cups) milk;
• 80g (⅔ cup) custard powder;
• 1 tsp vanilla extract;
• 100g (½ cup) sugar;
• 3 egg yolks;
• 250ml (1 cup) cream, whipped;
• Powdered sugar for serving.

METHOD

1. For the custard: whisk 1 cup of milk with custard powder until no lumps are left.
2. Place a pot with 1 cup of milk on medium heat. Pour in custard mixture, and add egg yolks, sugar, and vanilla. Cook, whisking throughout, for 10 minutes.
3. Pour custard into a bowl, cover with plastic, and chill in the fridge for 1 hour.
4. Beat custard with a hand mixer and fold the whipped cream in.
5. Place a pot of water on medium heat and put butter in. When the butter melts, add a pinch of salt and all-purpose flour. Work the dough with a whisk until it becomes smooth and very thick.
6. Using a hand mixer, gradually beat 4 eggs into the dough until it becomes smooth and elastic. Transfer into a piping bag with a large star nozzle.
7. Pipe out 10-12 choux onto a pan covered with parchment. Bake at 250°C/483°F for 12 minutes, then lower the temperature to 180°C/350°F and bake for 10 minutes more. Let cool down completely.
8. Slice each choux in half and pipe the cream over each half. Cover choux with the top part and sprinkle with powdered sugar before serving.