Ingredients

• Water - 1 cup
• Unsalted butter - ½ cup
• Salt - ¼ teaspoon
• All-purpose flour - 1 cup
• Eggs - 4 large
• Whole milk - 2 cups
• Vanilla bean - 1, split and scraped
• Granulated sugar - ½ cup
• Cornstarch - ¼ cup
• Heavy cream - 1 cup

Instructions

1. 1.

   Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.

2. 2.

   In a medium saucepan, bring water, butter, and salt to a boil over medium heat.

3. 3.

   Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

4. 4.

   Remove from heat and let cool slightly. Beat in eggs one at a time, fully incorporating each before adding the next.

5. 5.

   Spoon or pipe dough onto the prepared baking sheet, forming 12 mounds.

6. 6.

   Bake for 20-25 minutes until puffed and golden. Cool on a wire rack.

7. 7.

   For the filling, heat milk and vanilla bean in a saucepan until just boiling. Remove from heat and let steep for 10 minutes.

8. 8.

   In a bowl, whisk sugar and cornstarch together. Gradually whisk in warm milk. Return mixture to the saucepan.

9. 9.

   Cook over medium heat, stirring constantly, until thickened. Remove from heat and discard the vanilla pod.

10. 10.

    Let the custard cool, then fold in whipped heavy cream.

11. 11.

    Cut tops off the cooled puffs and fill with vanilla cream. Replace tops and serve.

Nutritional Facts