Croque en Bouche

Ingredients

• Powdered sugar - For dusting
• Whipped cream - 2 cups
• Egg yolks - 4
• Cornstarch - 1/4 cup
• Granulated sugar - 1/2 cup
• Milk - 2 cups
• Vanilla extract - 1 teaspoon
• Eggs - 4
• All - purpose flour - 1 cup
• Unsalted butter - 1/2 cup
• Water - 1 cup

Instructions

1. Preheat the oven to 400°F.
2. In a saucepan, bring water and butter to a boil. Add flour and stir until the mixture forms a ball.
3. Transfer the dough to a mixing bowl and let it cool for a few minutes.
4. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
5. Transfer the dough to a piping bag fitted with a round tip.
6. Pipe small mounds of dough onto a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, or until the puffs are golden brown and puffed.
8. In a saucepan, heat milk until hot but not boiling.
9. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until well combined.
10. Slowly pour the hot milk into the egg mixture, whisking constantly.
11. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
12. Remove from heat and let the pastry cream cool completely.
13. Once the cream puffs and pastry cream are cooled, fill each puff with pastry cream using a piping bag.
14. Stack the cream puffs into a tower, forming a cone shape.
15. Drizzle melted chocolate or caramel over the top of the tower.
16. Decorate with whipped cream and dust with powdered sugar.
17. Serve and enjoy!